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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
24 mins
total:
2 hrs 39 mins
Yield:
Serves 30 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

78 calories; fat 2.5g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.1g; protein 0.5g; carbohydrates 13.4g; fiber 0.1g; cholesterol 12mg; iron 0.1mg; sodium 31mg; calcium 9mg.
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