Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The GF flour substitution is more than likely is the culprit here as gluten is a structural protein. One thing you could try is adding Xanthan Gum to the mixture along with the GF flour (1 tsp for every cup). Xanthum Gum acts as a binder so the cookies should not spread out as much as they did.
The Milk Street Team
I tried making these using gluten free flour but the dough was not stiff at all, even after refrigeration, and the cookies really spread out. The icing is amazing though! Was it the flour do you think?