roll-out sugar cookies - gluten free!

Name: Roll-Out Sugar Cookies - gluten free!
Prep time: 45 min
Cook time: 5 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 cup(s) white rice flour plus more for dusting; 1 cup(s) sweet rice flour; 1/2 cup(s) cornstarch; 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) xanthan gum (or guar gum); 3/4 cup(s) butter (1 1/2 sticks) softened; 1 1/2 cup(s) granulated sugar; 2 large eggs; 2 teaspoon(s) pure vanilla extract; 1/4 cup(s) water - as needed!; - toppings optional

37 Pinches 2 Photos

sharon flanagan

Mississauga, ON

Updated on May 11, 2014

Soft or crisp, they are a HIT! A "go to" recipe for me, they can be plain cut-out rounds to cut-out flowers, train, bunny, turkey or Santa! You can dress them up with decorators sugar or colorful frostings! Package them in an airtight tin and send a surprise to the kids/grandkids! (My grandson was super excited to eat a TRAIN!) 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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These easy roll out, cut out (or press) cookies, taste delicious and keep beautifully!

prep time 45 Min

cook time 5 Min

method Bake

yield 1 - 36

Ingredients

2 1/2 cups white rice flour plus more for dusting
1 cup sweet rice flour
1/2 cup cornstarch
1/2 teaspoon salt
1 1/2 teaspoons xanthan gum (or guar gum)
3/4 cup butter (1 1/2 sticks) softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup water - as needed!
- toppings optional

How To Make roll-out sugar cookies - gluten free!

Step 1

Whisk together dry ingredients in a small bowl

Step 2

In 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
Step 3

Add 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)
Step 4

Divide dough in half. Pat dough into rounds, wrap tightly with plastic wrap & chill 4hrs or overnight.
Step 5

Preheat oven to 350F. Remove dough from the refrigerator & allow to stand at room temperature for 15 minutes. Line 2 cookie sheets with parchment paper.
Step 6

Generously 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.
Step 7

Bake 1st sheet of cookies until lightly golden brown (baking time will vary accordingly with size of cookies)
Step 8

Remove 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.
Step 9

Ice / decorate cookies as desired. My Tips: *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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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