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.
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.
Gluten-Free Baking
