I love these gluten-free cut-out sugar cookies plain but you’re welcome to fancy them up with sugar sprinkles or even icing. The cookies have crispy edges and soft centers and the recipe makes about two and a half dozen medium-sized cut-outs.
Ingredients:
- 8 T butter, melted
- 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
- Optional: 1 egg white, 1 T water, 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). Use cookie cutters to cut in shapes. Use a metal spatula to transfer your cutouts onto a parchment covered cookie sheet.
Optional: Mix 1 egg white and 1 T water. Brush cookie tops with mixture and then decorate with sugar sprinkles.
Bake your gluten-free cut-out sugar cookies at 350 degrees for 10 – 12 minutes or until the edges just begin to get golden. (Adjust time for thickness of cookies).
Enjoy!
Try these two sugar-cookie variations: Gluten-Free Snickerdoodles or Gluten-Free Ricotta Cookies