Gluten Free Cream Cookies
A very light, creamy cookie with a hint of vanilla. We like ours topped with a simple white icing, and some sprinkles. They held their shape well while baking, so feel free to use a more detailed cookie cutter.
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 cup potato starch
  • 1 cup plus 2 tablespoons cornstarch
  • scant 3/4 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1 teaspoon xanthan gum
  1. Preheat oven to 350 degrees F.
  2. Cream together the sugar and the shortening. Add the egg, sour cream and vanilla. Mix until well combined.
  3. In a separate bowl, combine remaining ingredients. Mix well.
  4. Add about 3/4 of the flour mixture to the wet ingredients, in 3 additions, mixing until fully incorporated after each addition. The dough will still be quite sticky, that is alright. That is what will give you a great cookie. The remaining 1/4 of the flour will be used when you are rolling the dough out.
  5. Working with about half the dough at a time, use the extra flour to work the dough into a disk shape. Roll your dough out between 2 pieces of parchment. I found I liked the cookies that were rolled to about 1/2" thick. Carefully place cookies on parchment lined baking sheet.
  6. Bake in preheated oven for about 10 minutes, or until the bottoms are just starting to brown (over baked will give you a dry cookie).
  7. Continue rolling and baking until all of the dough has been used up. You can re-roll the scraps and cut cookies out of those as well.
  8. Cool completely before icing.
Adapted from Simple Ginger
Recipe by Faithfully Gluten Free at