This gluten-free recipe makes classic sugar cookies that are perfect for decorating to your liking with frosting and sprinkles! Shape them into pretty hearts for Valentine's Day, egg-shaped ovals for Easter, four-leaf clovers for St. Patrick's Day, and trees or stars for Christmas.
3.9 ounces white rice flour (about 3/4 cup)
2.6 ounces potato starch (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 cup granulated sugar
6 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1 teaspoon 1% low-fat milk
1 large egg
White rice flour, for dusting
1 cup powdered sugar
1 1/2 tablespoons 1% low-fat milk
1/4 teaspoon vanilla extract
1 tablespoon sugar sprinkles
How to Make It
To prepare cookies, weigh or lightly spoon white rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Sift together white rice flour, potato starch, tapioca flour, baking powder, and xanthan gum.
Place granulated sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add 1 1/2 teaspoons vanilla, 1 teaspoon milk, and egg, beating until blended. Add flour mixture, stirring until blended. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.
Preheat oven to 375°.
Roll dough to a 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter into 30 cookies, rerolling scraps as necessary. Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on a wire rack.
To prepare frosting, combine powdered sugar, 1 1/2 tablespoons milk, and 1/4 teaspoon vanilla in a small bowl, stirring with a whisk until smooth. Spread 1 teaspoon frosting on each cookie; top with sprinkles. Place cookies on wire rack until set.
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