Such a versatile cookie! If you’ve got the right cookie cutter, you can even celebrate Wild Koala Day (May 3rd) with this recipe for Gluten-Free Cutout Cookies. The recipe makes about two and a half dozen medium-sized cookies.

Ingredients:

  •  8 T butter, softened
  • ¾ C sugar
  • 2 T milk
  • 1 egg
  • 1 t vanilla
  • 1 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.

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 shapes with a cookie cutter.  Use a metal spatula to transfer your cutouts onto a parchment-covered cookie sheet. Add sugar sprinkles.

Bake your Gluten-Free Cutout Cookies at 350 degrees for 10 – 12 minutes or until the edges begin to get golden. (Adjust baking time for thickness of cookies).

Enjoy!

Other recipes you might like:

Gluten-Free Mexican Wedding Cakes

Gluten-Free Snickerdoodle Cookies