It is almost St. Patrick's Day and my family loves these gluten-free Sugar cookies. My kids LOVE to help decorate. It becomes a fun family project for us. These cookies are SO good!
We make them and this batch we decorated in a hurry with Cake Mates icing. They advertise that they do not use gluten in this product. Be careful with other brands, some decorator icings do contain wheat, so read the ingredient list before buying--or make your own.
We included our cookie recipe from out new book, Gluten-free with No Apologies, available on Amazon.com.
1 cup sweet (glutinous) rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup corn starch
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup sugar
1 cup (2 sticks) butter, softened
1-1/2 teaspoons vanilla extract
Add first six ingredients to mixing bowl and combine with wire whisk. Set aside. Using electric mixer, combine sugar and softened butter. Add egg and vanilla and mix well. Slowly add flour mixture and blend until all ingredients are combined. Cover and refrigerate for at least an hour.
Preheat oven to 350 degrees. Remove dough from refrigerator and roll out on a surface well-covered with sweet rice flour. (Make sure rolling pin is well-floured as well.) Roll out to 1/4-inch thickness. Cut out shapes and place on ungreased cookie sheet or baking stone. Knead remaining dough, roll again, and cut out more shapes. Continue this process until all the dough is used. Bake 12-18 minutes or until edges are lightly brown. Allow to cool completely before decorating or enjoy as is.