Roll-Out Sugar Cookies - gluten free!
This recipe is from Easy Gluten-Free Baking by Elizabeth Barbone, a cookbook FILLED with wonderful, must-have, easy to prepare recipes!
Photo is for this recipe from same cookbook (see above)
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- 2 1/2 c
- white rice flour plus more for dusting
- 1 c
- sweet rice flour
- 1/2 c
- 1/2 tsp
- 1 1/2 tsp
- xanthan gum (or guar gum)
- 3/4 c
- butter (1 1/2 sticks) softened
- 1 1/2 c
- granulated sugar
- 2 large
- 2 tsp
- pure vanilla extract
- 1/4 c
- water - as needed!
- toppings optional
1Whisk together dry ingredients in a small bowl
2In a medium bowl, cream butter & sugar until light & fluffy (medium speed with either handheld or stand mixer). Add eggs 1 at a time, blending well after each addition
3Add dry ingredients & vanilla & blend 'til dough. (If a sandy mass forms instead of a dough ball, add 1/4 cup water and mix for 30 seconds. If a dough comes together on its own, omit water water from recipe)
4Divide dough in half. Pat dough into rounds, wrap tightly with plastic wrap & chill 4hrs or overnight.
5Preheat oven to 350F. Remove dough from the refrigerator & allow to stand at room temperature for 15 minutes. Line 2 cookie sheets with parchment paper.
6Generously dist a clean, dry surface with rice flour. Roll dough out about 1/4 inch thick. Using assorted cookie cutters, cut dough into desired shapes. Place cut-outs onto prepared sheets.
7Bake 1st sheet of cookies until lightly golden brown (baking time will vary accordingly with size of cookies)
8Remove cookie sheet from oven and cool on wire racks for 3-5 minutes then transfer cookies directly onto racks to cool completely.
While 1st sheet is cooling, bake 2nd sheet of cookies.
9Ice / decorate cookies as desired.
*If using decorators sugar, sprinkle onto cookie cut-outs before baking.
**For a softer cookie, bake only til edges just start to show a light brown
***Long term freshness but cookies will become more crisp as time goes. These cookies freeze well!