I think it sounds like a good combination. We got a giant dump of snow this weekend and with it came the urge to bake some wintery goodness. I haven't attempted gluten free roll-out cookies before this. We're really pretty happy with this recipe, even without frosting or icing or sprinkles. I adapted this recipe and think I'll give it another whirl with some added fancy-ness. Oh, and these go great with a caramel latte!
I hope you're enjoying your fall (or winter as the case may be).
Gluten Free Sugar Cookies
- 2/3 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 Tbsp milk
- 1 cup rice flour
- 1 cup corn starch
- 1 tsp unflavored gelatin
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp xanthan gum
- In a large bowl, beat butter and sugar until creamy. Add egg, vanilla & milk. Mix until combined.
- In a separate large mixing bowl, combine rice flour, corn starch, unflavored gelatin, baking powder, salt & xanthan gum. Whisk to combine.
- Add dry ingredients to butter mixture. Stir until combined.
- Wrap in plastic wrap & refrigerate for 2-3 hours.
- Preheat oven to 375° F and line baking sheets with parchment paper.
- Divide the dough in half and chill the unused portion of the dough until needed.
- Roll half the dough at a time, between 2 sheets of waxed paper, to 1/4" to 1/2" thick. Cut into desired shapes and place on prepared cookie sheets. (If the dough becomes sticky, return to the fridge to chill again.)
- Bake in preheated oven for 7-8 minutes (for 2 1/2 inch cookies; less for smaller ones, more for larger ones) or until the edges are first and bottoms are very lightly browned. Cool on a wire rack.