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!
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