These really are the best Gluten Free Rolled Sugar Cookies I’ve ever had. They are better than the ones that I used to make before going gluten-free. That good!
It’s that time of year again! Time to start thinking about what kind of goodies will adorn your holiday table. I find it hard to narrow down the number of recipes I use, and some years it ends up being 15 or 20 different types of cookies, candies, and snacks. Each year the variety changes, but there are always a few favorites that the family insists on. Gluten Free Rolled Sugar Cookies is one of those that is a “must have” every year. It’s also a great recipe to have on hand because by changing the cookie cutters, you can use this recipe year round.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon almond extract (optional, but good)
- 2 teaspoons gluten-free vanilla extract
- 1 large egg
- 1/2 teaspoon salt
- 1/2 tsp baking powder
- 1 1/3 cup white rice flour (200 grams)
- 2/3 cup tapioca starch (95 grams)
- 2/3 cup potato starch (not flour) (125 grams)
- 1 1/2 teaspoon xanthan gum
- In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated. Reduce the speed to low and add the extracts and the egg. Mix just until blended.
- In a separate mixing bowl, whisk together the salt, baking powder, rice flour, tapioca starch, potato starch, and xanthan gum.
- With the mixer on low speed, slowly add the dry ingredients, scraping down the bowl as necessary. Mix just until the dough comes together.
- Scrape the dough out onto a sheet of plastic wrap, and wrap tightly before refrigerating for at least 1 hour. This will help your butter to solidify and help your cookies to keep their shape while baking.
- When you are ready to bake, preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
- Working with a quarter of the dough at a time, roll the dough to about 3/8-inch thick between two sheets of plastic wrap, dusting with a small amount of sweet rice flour if necessary. Cut to desired shapes and place on prepared baking sheets, leaving 2-inches between cookies. You can re-roll the scraps until all the dough has been used.
- Bake in preheated oven for 8-12 minutes, depending on the size of your cookies. The cookies should just barely be turning brown around the edges, and have just a light brown colour on the bottom of the cookie.
- Let cookies sit on the baking sheet for 5 minutes before removing to a cooling rack. Allow cookies to cool completely before decorating with icing or storing in an air-tight container.
For great tips on decorating your Gluten-Free Sugar Cookies, be sure to visit Sweetopia.net. Marian has a lot of really great recipes, tutorials, and videos to walk you through your cookie decorating. I had the pleasure of meeting Marian at Canada’s Baking & Sweets Show in September. She is AMAZING at what she does!