oven to 350°F. Line 2 baking sheets with
a mixer with paddle attachment, beat butter and sugar on medium speed until
light and fluffy. Add eggs, one at a
time; mix for 1 minute. Add vanilla. Scrape bowl with spatula periodically during
a separate bowl, combine 3-1/4 cups white rice flour, corn starch, potato
starch, salt and xanthan gum. Mix into
wet ingredients until well combined.
dough into 3 balls, set 2 aside. Dust
counter with 1/2 cup white rice flour and press 1 ball of dough flat with your
hands. Roll dough out to just over
1/4-inch thick and cut out cookies using cookie cutters of your choice. Repeat with remaining balls of dough. If dough becomes sticky, refrigerate it for
15 minutes before rolling out.
cookies on prepared baking sheets 1-inch apart.
Bake in preheated oven 12-15 minutes or until cookies turn golden around
edges. Remove from oven and place cookie
sheets on cooling rack. After cookies
have cooled remove from baking sheets.
Yield depends upon size of cookie cutters used.
Store baked cookies in airtight container on counter up to 5 days or in
freezer up to 6 weeks.
butter may be substituted for butter.
Eggs may be replaced with “flax eggs” by combining 2 Tbsp. Hodgson Mill
Milled Flax Seed with 3-4 Tbsp. hot water, let mixture set until gelled and add
to batter when eggs are called for in recipe directions.
Decorate with your favorite gluten free icing recipe.
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