These are not my recipe and I want to say that right up front, they're Addison's over at Organically Addison, and they went viral for good reason. All I did was make them the way I eat.

I've been gluten-free for over ten years, so this is my whole life: find a recipe that looks incredible, then figure out how to get there without wheat. Addison actually already gives a gluten-free option in hers, which made this an easy one. I used King Arthur's Gluten Free Measure for Measure. It's a true 1:1, so you swap it straight across and don't think about it again.

The one thing I do differently: I freeze my butter and grate it on a box grater instead of cubing it cold. You get cold butter spread evenly through the sugar without ever softening it, and I can do the whole thing with a hand mixer instead of dragging out the stand mixer. If your cookies have ever spread into sad flat puddles, this is the fix.