Gluten-Free Sugar Cookies
To make the flowers on sticks, I inserted a skewer into the dough after it was on the cookie sheet. Make sure it goes over 1/2 way up the cookie, for added support. I let the cookies cool on the baking pan, so they would firm up before transferring them.
Sugar Cookies
  • 1/3 cup margarine
  • 1/3 cup shortening
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 teaspoon unflavoured gelatin
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon xanthan gum
Sugar Cookie Icing
  • 1 cup confectioners' (icing) sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon clear vanilla or almond extract (regular vanilla will make your white icing slightly tan coloured, unless you have the clear vanilla extract)
Sugar Cookies
  1. Preheat oven to 375 degrees F and line baking sheets with parchment paper.
  2. In a large bowl, beat margarine and shortening until creamy. Add egg, vanilla & milk. Mix until combined.
  3. In a separate large mixing bowl, combine rice flour, tapioca starch, potato starch, unflavoured gelatin, baking powder, salt & xanthan gum. Whisk to combine.
  4. Add dry ingredients to creamed mixture. Stir until combined.
  5. Wrap in plastic wrap & refrigerate for 2-3 hours.
  6. Divide the dough in half and chill the unused portion of the dough until needed.
  7. Roll half the dough at a time, between 2 sheets of waxed paper, to 1/4" to 1/2" thick. Cut into desired shapes and place on prepared cookie sheets. (If the dough becomes sticky, return to the fridge to chill again.)
  8. Bake in preheated oven for 7-8 minutes (for 2 1/2 inch cookies; less for smaller ones, more for larger ones) or until the edges are first and bottoms are very lightly browned. Cool on a wire rack.
Sugar Cookie Icing
  1. Stir the powdered sugar and the milk until smooth.
  2. Beat in corn syrup and vanilla until icing is smooth and glossy.
  3. If it's too thick, add more corn syrup.
  4. Diving icing into separate bowls and stir in food colouring as desired (I used gel colouring).
  5. You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
This icing was really fantastic to work with. I had never attempted anything like this before, but the icing hardened nicely, and stayed glossy & smooth. I applied it to the cookies using the back of a spoon. If you thin it out a little bit more, you can even paint it on your cookies. The icing is sweet, but since the cookies are not very sweet, that was alright with us.
Source: Incredible Edible Gluten-Free Food for Kids by Sheri L. Sanderson
Recipe by Faithfully Gluten Free at