These 4th of July Gluten-Free Cookies are perfect for a picnic or backyard barbeque. Buttery and just sweet enough, they’re crispy outside and soft inside. The recipe makes about two and a half dozen medium-sized cut-outs.
Ingredients:
- 8 T butter, softened
- ¾ C sugar
- 2 T milk
- 1 egg
- 1 t vanilla
- 1 ¼ C white rice flour
- ¾ C tapioca starch
- ¾ C potato starch
- ½ t baking powder
- ½ t xanthan gum
- Sugar sprinkles
Directions:
Mix butter and sugar until creamy. Add milk egg, and vanilla. Mix thoroughly. Whisk together dry ingredients in a separate bowl.
Add flour mixture to butter mixture. Mix until combined. Use hands to form into a ball.
Chill in refrigerator for about 30 minutes.
Preheat oven to 350 degrees.
Divide dough into thirds. Place each third between two sheets of wax paper. Use rolling pin and roll to desired thickness (¼” for crispy cookies, ⅜“ for thicker and softer cookies). Cut into stars with a cookie cutter. Use a metal spatula to transfer your cutouts onto a parchment-covered cookie sheet. Add sugar sprinkles.
Bake your 4th of July gluten-free cookies at 350 degrees for 10 – 12 minutes or until the edges just begin to get golden. (Adjust time for thickness of cookies).
Enjoy!
You might also enjoy these two sugar-cookie variations: Gluten-Free Snickerdoodles and Gluten-Free Ricotta Cookies.