This easy gluten free Rolled Sugar Cookie recipe is perfect for your cut-out cookies. The dough holds its shape beautifully, so get creative with those cutters!
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.
These Gluten Free Rolled Sugar Cookies is one of those that is a “must have” every year.
This is also a great recipe to have on hand year-round because by changing the cookie cutters, you can use this recipe for any occasion.
Pumpkins for Thanksgiving. Stars for Christmas. Hearts for Valentine’s Day. Bunnies for Easter. The list goes on. You are really only limited by your imagination.
How to roll out gluten free Sugar Cookies:
I like to roll my dough directly onto parchment paper.
- Scrape half of the dough onto a sheet of parchment paper.
- Place a 1/4-inch dowel or piece of wood on either side of the dough. This will create ‘rails’ for your rolling pin to roll along.
- Cover the dough with plastic wrap. This will keep the dough from sticking to your rolling pin.
- Roll the dough out until it is even. Be sure that your rolling pin stays on the dowels to ensure the dough is an even thickness.
- Leave the plastic wrap on the dough. Place the sheet of parchment paper on a baking sheet, and place in the refrigerator for 1-2 hours (or overnight). This will harden the dough, and prepare it for cutting out.
Cutting out gluten free Sugar Cookies:
You can use any cookie cutter that your heart desires, but try to cut out the cookies as close together as possible. That way you have less dough that needs to be re-rolled. You can re-roll the scraps once and still get beautiful cookies. If you re-roll it too often, your cookies may spread more.
When it comes to baking your gluten free sugar cookies, just be sure that cookies of similar size are baked on the same baking sheet. Larger cookies require longer baking time than smaller cookies. Cookies of similar size will bake in the same amount of time.
If you want your sugar cookies to be covered with colored sugar, you can do that before baking. Beat an egg white with 1 tablespoon water and brush it on your unbaked cookies before sprinkling with colored sugar. Place the sprinkled cookies in the freezer for 10-15 minutes before baking, to make sure they are nice and cold before baking, helping them keep their shape when they bake.
Gluten Free Sprinkles:
If you’re not big into decorating with icing, you can easily fancy up your cookies by using different sprinkles. The sprinkles I put on these Christmas sugar cookies is from Sweetapolita.
They have a full page of gluten free sprinkles, and if you can’t find a retailer near you, the shipping is really very reasonable. You can even buy a pretty sprinkle mix that uses no artificial colors. I am not an affiliate of theirs, just a fan.
Want to make Pinterest-worthy Gluten Free Cut Out Sugar Cookies?
For great tips on decorating your Gluten Free Rolled 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 years ago, and still am in awe at her work. I use her royal icing recipe whenever I (try to) make fancier cookies.
More gluten free treats for your holiday cookie trays? How about:
- Easy Salted Butterscotch Truffles
- Gluten Free Ginger Snap Cookies
- Easy Gluten Free Snickerdoodles
- Gluten Free Caramel Hot Chocolate Cookies
- Fudgy Gluten Free Chocolate Crinkle Cookies
- Gluten Free Maple Butter Tarts
- Gluten Free Swirl Cookies
- Melt-in Your Mouth Gluten Free Whipped Shortbread
Gluten Free Rolled Sugar Cookies recipe:
Gluten Free Rolled Sugar Cookies
This easy gluten free Sugar Cookie recipes is perfect for your cut-out cookies. The dough holds its shape beautifully, so get creative with those cutters!
Ingredients
- 14 Tablespoons 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)
- 2 teaspoon xanthan gum
Instructions
- 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.
- Place half the dough on a sheet of parchment paper. Place a sheet of plastic wrap over the dough, and roll the dough to 1/4-inch thickness.
- Leave the plastic wrap on top of the rolled out dough, transfer to a baking sheet, and refrigerate for 2 hours or more (you can refrigerate overnight, if you like).
- When you are ready to bake, preheat your oven to 375 degrees F.
- Cut to desired shapes, trying to cut the cookies as close together as possible, so you have the least amount of scrap dough to re-roll. Place on prepared baking sheets, leaving 2-inches between cookies. Form the off-cuts into a ball and wrap in plastic wrap. Once you have cut all your cookies out, take all the off-cut dough, form it into a ball, and roll out to 1/4-inch thickness, like you did the first time. Place in the freezer for 10-20 minutes to chill quickly. I only re-roll the dough once.
- After cutting and placing your cookies on your baking sheet, you may want to place them in the freezer for 5-10 minutes so that they are really cold when they go into your oven. If you are having a problem with your cookies not retaining their shape when baking, this may help.
- 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 the 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.
Notes
- Place a 1/4-inch dowel on either side of the dough for your rolling pin to roll along. This will ensure that all your cookies are rolled to the same thickness.
- Bake cookies of similar size on the same cookie sheet. Large cookies will take longer to bake than small cookies.
- THIS is the Royal Icing recipe I use. It comes from www.sweetopia.net.
Recommended Products
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
While there, be sure to follow my gluten free Cookie board – there are a lot of great recipes collected there.
Originally posted November 2012. Pictures and recipe were updated November 2019.
In case you want to make it the ‘old way’, here is the recipe before I tweaked it.
Ingredients
- 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
Instructions
- 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.
Also perfect for your special Valentine.
Spring/Easter Cookies are so cute too!
Joanie @ Zagleft says
I’m so happy to have found your site. I’m new to the Gluten-free world and anxious to find recipes and ideas to help me eat gluten-free. These cookies look so pretty and I can’t wait to make them.
Jeanine says
Welcome here, Joanie! 🙂
Barbara says
Hi, My daughter is a Celiac and I am making GF decorated cookies but she can’t eat the
Royal iced cookies because the Merignue Powder (Wilton) that I use (I’ve looked for others)
is processed in a facility that also does wheat. Also all the sprinkles and decorations that you can add or processed in… Have you had an issue with this. My daughter is that sensitive so I list my cookie ingredients but don’t claim GF. I would love feedback on this issue.
Barbara
SwedyBird says
Here is the OLD FASHSION WAY to make Royal Icing without the Wilton M. Poweder.
this is the same repcipe I was taught from Wille Witon (the son of the Creator of Wilton products) he taught me the OLD School way, as I live in Sweden and have can not buy frosting or cake mixes (GF or other).
Enjoy your welcome.
SwedyBird says
http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe.html
Genee says
I love all your recipes ! I baked your sour cream cookies last night and hubby loves them! I relaxed the vanilla with lemon extract and also halved brown rice flour with half sweet rice flour ….sprinkled with raw sugar instead of iced and they were crunchy on outside and soft inside! The lemon flavor was outstanding this morning as the last of the cookies walked out Inside his lunch pail! Lol
Jeanine says
Awesome, Genee!! All those changes, and the last of the cookies still disappeared by morning. 🙂 Nice!! Love it when I hear how others have changed the recipe!
Marian (Sweetopia) says
Hi Jeanine!
It was such a pleasure meeting you this past fall! I can’t wait to try your recipe out and your cookies turned out so cute – love them!
Jeanine says
Thank you so much, Marian! I know I will make time before Christmas to do this again, it was a lot of fun. Even bought myself a new cutter to try out. 😉
Charlotte Moore says
What could be used for the white rice flour? I understand there are is not many good nutrients in white rice.
Jeanine says
You could sub (all or part) with brown rice flour, however the texture & flavour of the cookie will probably be altered. It’s like using white flour or whole wheat flour – in cookies, one usually uses white flour, and saves the whole wheat for their breads. 😉
Rose says
Hi!
I love your blog. I was just wondering how many cookies this recipe makes?
Thanks
Jeanine says
Yields approx. 30 cookies (but that will depend on how thick you roll your dough, and how big your cookie cutters are) 😉
Beth says
Finally got around to making these today, they are amazing!! My kids devoured the ones I let them eat. Can’t wait to frost them tomorrow. Thanks so much for another great recipe!
Heidi Henkelman says
Oh Jeanine…you have done it again! Hit it right out of the ballpark! These are amazing! I admit to substituting almond extract for the vanilla thinking I had to hide the flavor of the tapioca . I seem to taste it so easily and hate it. Passed them around the living room warm from the oven to my family: GF and normals and they got rave reviews. Any left over will get iced tomorrow.
Last Christmas I suggested you try your hand at a rolled sugar cookie …don’t know if that registered with you? But at any rate you made this glutenfree mom and her daughter very happy!!! Hubbie was happy too but he has his own Martha Stewart Sugar Cookies already…and he liked these better. Hah!
This year’s request (maybe I’ve missed it in your bread archive) is an artisan bread baked in a cast iron pot very hot in the oven. Have you seen recipes for this type of bread? My dad was a baker and I miss a good chewy crust. If you have a bread like that I would love to try it!
Sarah says
Just about to bake a double batch of these for the 3 time in two weeks. We’re obviously loving them 😉
Jeanine says
Haha, that’s awesome!! 😀
Amanda says
I really loved these cookies. My husband has always been good about trying gluten free food because I have to eat that way, but he actually requested I make these a second time because he loved them so much. Thank you for sharing this! The only trouble I had was making the icing too thick. I’m new at royal icing.
Jeanine says
Haha, that’s awesome!! I’ve heard of quite a few that have had to make multiple batches, and it’s not just for those that have to eat gluten-free either! 😉
The icing is a bit finicky, but by playing around, you’ll get it. If it’s too thick, add water until you get the 10 second rule (explained on http://www.sweetopia.net), and if it ends up too runny, then add more icing sugar. enjoy!!
Moonangel says
These are the best sugar cookies I’ve ever made, glutenous or not. I’m fairly new to gluten free and there is definetely a learning curve to gf baking. I followed the recipe exactly and they came out perfect. I rolled the first half a little to thin and they baked fine, they just didn’t puff at all. The second half was thicker and they puffed a little. Thank you.
Penny Shalosky says
Would you be able to substitute an all-purpose gluten free flour for the rice/potato/tapioca flour?
Jeanine says
You could try it. Be sure to check if your blend contains xanthan or not, if it does, omit that as well. 🙂
Shannon says
Wow! I substituted arrowroot starch for potato. These are fabulous! The almond extract really adds to the flavor and the texture is wonderful! Thank you, thank you, thank you for sharing this. It’s sure to be a family favorite!
jessica h says
I made these yesterday and I just have to say THANK YOU!!! I thought I wasn’t going to be able to have my beloved cookies again!! But they ARE DELISH!! Next time I’ll try your icing, I just did powdered sugar with coconut milk. time to start buying new cookie cutters again!! My favorite is the armadillo!! 🙂
Wheatless Foodie says
We enjoyed your rolled/cut sugar cookies for Christmas. The dough was easy to work with, and the cookies are every bit as good as any Christmas sugar cookies I’ve tasted. Thank you for sharing the recipe!
Erin says
I made these for Christmas and a batch of wheat based roll out cookies too. My wheat eaters preferred the gluten free ones! Well done!
Malia Jorgensen says
I want to thank you for your recipes! I made your gluten free peanut butter cup cookies, white chocolate peppermint cookies, and your banana chocolate chip muffins. They all turned out great!! Thank you so much!!
mary margaret alderman says
I made these and they were perfect!!! I used Nameste flour instead of individual flours and they were still perfect!!!
Tiffany says
Can I use brown rice flour as opposed to white rice flour? I do not have white rice flour. These look amazing!!
Jeanine says
Thanks, Tiffany! You should be able to, the cookies may just have a slightly different colour, not quite as ‘white’, but they should work well. 🙂
Kara says
My 12-yr-old son has been gf since he was just over a year. I have tried many different sugar cookie recipes and hated most of them, so I gave up. I read througj the comments here, and now I can’t wait to try again! Thanks so much
Jeanine Friesen says
I definitely hope you give these a try, Kara! I’ve made these numerous times, and no one can tell they are gluten-free. Be sure to refrigerate your dough before baking, and if your cookie shape is really finicky, refrigerate again after cutting but before baking. Enjoy!
Kerry says
Ok, just took these out of the oven … One ‘accidently’ broke, so I had to eat it, right? Wow! I didn’t really like sugar cookies before I went g/f, but I love your version, as did my gluten eating husband! This recipe is definitely a ‘keeper’ and wins a place of honour on the christmas baking list. Thanks for sharing your talent and recipes with us!
Jeanine Friesen says
So tickled to read this, Kerry! 🙂 And of course you have to eat the broken ones, can’t leave any evidence. 😉
Shari says
I’m new to GF baking due to my son’s celiac diagnosis this year. I came across this recipe for rolled sugar cookies via a google search and can’t tell you how happy I am to have found it!! These were great, even my dad thought so and he’s not one to sugar coat when he doesn’t like something…lol. Thank you for helping us keep the Christmas cookie tradition for my son!!!
Jeanine Friesen says
Haha, I have a few people that don’t sugar coat in my family too, Shari. Glad that it passed the test! 😀
Karen says
I am wanting to make some GF rolled cookies for our Sunday school for this craft: http://inspiredbyfamilymag.com/2012/07/24/the-olympics-for-kids-games-crafts-treats/
I’m wondering how well these stand up to handling as the kids will be wearing these around their necks? I know, from my experience, that GF tends to crumble more than regular. Any idea?
Jeanine Friesen says
I really don’t know fi these would hold up to that, Karen. I wonder if the cut-out gingerbread cookies wouldn’t hold up to that better: http://www.thebakingbeauties.com/2013/11/gluten-free-gingerbread-cookies.html
Karen says
Whoops! Didn’t see your comment till now! Anyway, I made these and they turned out wonderfully! I’ll try to send a pic because they’re so sweet.
Pat says
Love this recipe!!! The dough is wonderful to work with – I rolled it out between a Silpat sheet and some plastic wrap – didn’t require any bench flour and the dough handled so easily. I am about to turn these into Imperial Cookies – my favourite – have missed having Imperial Cookies since diagnosis 8 years ago. Much thanks for sharing the recipe and for all of your recommendations.
Anna says
Thank you for this recipe! I made a few changes-used a flour blend since that’s all I had and half of a juiced lemon and they are so good!
Michelle says
Just curious about a chocolate sugar cookie … Would it ruin the texture to swap 1/3 of the white rice flour for cocoa powder?
Jeanine says
Good question, Michelle! I’ve never tired though, so I can’t say for sure. Worth an experiment though, I think.
GLM says
Awesome ! Third time is the charm ! I tried two other recipes that did not hold together well and tasted of honey flavored cardboard. These are light , sweet, crisp, yet soft in the center . They held together very well. I made 47 three inch stars from one batch.I baked them on silicone mats .
Thank you so much , we went gluten free in May . I am the family Christmas cookie baker trying to figure out how I can keep the tradition going in my gluten free kitchen . So much to learn.
Lilu says
Best gluten free sugar cookies!!
Made different recipes but those held together and we’re the easiest to handle.
people who tried them never knew they were gluten free and that is the best sign.
April says
We are also dairy and corn free. Would coconut oil or margarine be a better substitute for the butter? And are they good without being iced? I have yet to find a corn free icing sugar powder.
Jen says
April,
I just wanted to share for you (and any others) that can’t find a corn free confectioners sugar for the icing… Wholesome Sweeteners Organic Powdered Sugar only has organic sugar and organic tapioca starch as the ingredients. Hope that helps, we usually buy on Amazon.
April says
I tried them with coconut oil finally. I let them stay in the fridge overnight as I started them too late and the kids really wanted to help. But then the dough easy as hard as a rock. So by the evening it was pliable, but we only had time to make one batch. Overcooked them but they still tasted good. Just made the rest with the dough that had been sitting on the counter for two days. Dough was crumbly, no cookie cuters but pressed it into flat pieces and baked them as random shapes. But they still taste good! And I can make corn free icing in my vitamix now. It might as well be Christmas! 🙂
Jeanine says
Thanks for the feedback, April! I guess with some tweaking, it may be possible to make these with coconut oil!
April says
They also tasted very coconutty. Maybe using half something else would bring back the sugar taste.
Jeanine says
You maybe created a coconut sugar cookie then, April! 🙂 You’re right though, doing 1/2 something else might be the answer!
Cindy Coy says
This really is a terrific cut out cookie recipe, it tastes just like my mom’s regular cut out cookies. I’m so happy.
I didn’t roll the dough with anything other than a counter dusted with rice flour and a rolling pin. The dough isn’t sticky or hard to handle at all so rolling with the plastic wrap really isn’t necessary.
Jen says
This recipe is delicious and perfect! I followed it to a T and had no issues at all aside from trying not to eat them all when they came fresh out of the oven. 😉 My favorite cutout cookie for sure!
RuthG says
Absolutely perfect, as advertised! Thank you! So easy to work with (for gluten free!). My kids had a blast making these. And the taste can’t be beat. I personally like the thinner ones, but we tried them at various thicknesses, and all cooked perfectly and tasted fantastic! We used colored sugar on top, but will try with frosting next time. I like that they’re not very sweet, so if you do use sugar or frosting, they won’t be overwhelming.
Jen says
Hi,
Just curious can you freeze these or is it best to make them fresh?
Thanks!
Jen
Jeanine says
Hi Jen! Absolutely you can freeze them, I do it all the time. I’ve frozen them both iced and un-iced, and it works great either way.
Jen says
Thanks. I am making them for a birthday party and it would be great to do ahead of time!
Jeanine says
Absolutely! If you ice them first, just be sure to give them time to dry completely, then store them with waxed paper in between the layers. Shouldn’t be a problem.
Karen Hill says
These truly are delicious. I have tried other gluten free cut out sugar cookies, and hands down, they are the best. This will be my go to recipe from now on. Love the new name and site too.
Jeanine says
Awesome! I’m glad to hear that, Karen! I think they are better than the ones I used to make in my pre-gf days. 😉
Firdos says
This recipe looks great! I am going to try it today. What is the maximum amount of time you can refrigerate the dough for?
Kayla M says
Hi- Just wondering if I were to eliminate the white rice flour, tapioca starch ,potato starch and xanthin gum, how much cup4cup gluten free flour do you think this recipe would require? it looks like the BEST i’ve found in my search!! Should I just add up the total amount of the flours and substitute?
Thanks!
Nichole says
Hi, just wondering if you ever figured out how much gluten free flour to use instead of all of the separate ingredients?
Laurie M. says
I found the separate starches are critical for gluten free baking to have a good consistency. However, I was wondering if using Sweet Sourgham is an option because I prefer to stay away from white rice as this can be a trigger for some gluten intolerant people.
Jeanine says
You’re welcome to try – but I’m not sure the result would be the same.
Jennifer says
I wouldn’t do it. I subbed Pamela’s Artisan blend for the flour and starch in equal amounts, and although the cookies looked and tasted good, they turned to sand in my mouth. I recommend following the recipe exactly if possible–they are wonderful. Lemon zest is a nice addition!
Jeanine says
Thanks for the feedback, Jennifer!
April says
I just came across your recipe on Pinterest! I can’t wait to try with my newly diagnosed 6 year old. Just one question…can I use expandex for the tapioca starch is there something else I should use?
Jeanine says
I’ve never worked with expandex, April, sorry. It’s not readily available to me.
Jennifer says
I made these twice in the last few days. The first time, I substituted Pamela’s Artisan GF flour blend for all of the flour and starch here. The flavor was great, but the dough was difficult to handle and when I bit into the cookies, they turned to sand in my mouth! Ugh! Then, yesterday, I decided to follow the recipe and they turned out AWESOME! Almost exactly like my old go-to cut-out cookie recipe that I always used at Christmas! The only changes I made were to reduce the sugar to 3/4 C (I don’t like overly sweet things) and I added about a tsp of fresh lemon zest. I sprinkled a tiny bit of red and green colored sugar on top before baking. They are awesome and I will be taking them to a Christmas party this weekend! Thanks so much for bringing back a Christmas memory for me!!
Jeanine says
Thanks for the feedback, Jennifer, I appreciate it! So glad that you gave them another chance, because this is one of my favourite recipes.
Sophia says
Hi! I was wondering if the cookie dough could be refrigerated overnight? Thank you! This recipe looks amazing!
Jeanine says
Hi Sophia! Yes – the dough can be made the night before, wrapped up tight in plastic wrap, and left in the fridge overnight. You will need to take the dough out about 1/2 hr before you want to use it though, just to let it warm up so that it will roll nicely, because it will get quite hard if left overnight.
April says
Hi! I made these last night and my cookies will not hold their shape…any suggestions? The dough was in the fridge several hours before cutting them out and baking them. Please help!!
Jeanine says
Hi April! After being baked they aren’t holding their shape? Or the dough was difficult to work with before baking? I’ve never had that problem, did you substitute anything? Did you use the xanthan gum? Or possibly roll them too thin? Besides that, I’m at a loss, I’ve never had that issue.
Sheileen says
Hi! I was wondering if it would work to substitute cane sugar for the granulated sugar? Also, I am about 20grams short on the tapioca starch. Could I top it up with arrowroot?
Thanks!
Jeanine says
I have no experience with cane sugar, sorry. The extra 20 grams from arrowroot shouldn’t be a problem though.
Beth says
I realize this recipe was posted a few years ago, but I’m new to gluten free baking & was wondering if the rice flour, starches & xanthan gum can be replaced with cup for cup gf flour? Would I use the total of all which is 2 2/3 cups? Thanks!
Misti Madden says
This is the ONLY recipe I use. It is the BEST I have tried and it is without fail so there is no need to look for another recipe. My cut out cookies look at taste amazing! I am gluten and dairy free therefore I use Earth Balance butter which is great for baking. I have used this recipe every Christmas for the last several years and I always make 2 batches because 1 is never enough : )
Amy Walenta says
Does the recpie need sweet white rice flour or just white rice flour? I see both mentioned. Thanks! Eager to try it!
Nancy Stevens says
Where can you buy potato starch?
Thanks
Cathy says
I just made these for the first time and they all fell apart & crumbled:(
B. Kime says
Followed the recipe and instructions exactly- totally paid off, the cookies turned out great. I like that they aren’t too sweet, so once you add your icing of choice (I did 1 stick softened butter, about 2-3 cups powdered sugar and about 1/4c milk of choice) they aren’t sickeningly sweet. They don’t rise very much, so do be sure to use something to measure the thickness – I used chopsticks!