I worked this recipe up a few weeks ago for the adoption bake sale we had at church, & everyone loved the cookies!
This recipe is a little more involved (at least as far as the number of ingredients), but it makes a much better cookie, so the work is worth it.
Ingredients:
(UPDATE: for ingredient list using a 1-to-1 baking flour, see update at end of post)
1 cup Brown Rice Flour
1/2 cup White Rice Flour
1/2 cup Potato Starch
1/8 cup Tapioca Starch
1/8 cup Corn Starch
3/4 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. Xanthan Gum
1/2 cup Granulated Sugar
4 Tbsp. Powdered Sugar
8 Tbsp. Butter (room temp)
2 Eggs
1/2 tsp. Vanilla
1 Tbsp. Milk
In a large bowl, mix together the flours, starches, baking powder, salt, and xanthan gum.
Once that’s well-mixed, cream together the butter and sugar. Add in egg, vanilla, and milk with you mixer. Slowly beat in the flour/starch mixture until you form a dough.
Wrap the dough in plastic wrap and refrigerate it for at least 15 minutes.
Remove from plastic wrap, roll out onto your cookie cutting surface, and cut out your desired shapes.
Bake at 350 degrees for 6-8 minutes – watch them closely, they won’t really brown at all so it’s hard to tell when they’re done.
Let them cool completely before icing.
Enjoy!
Update 2.2017
If all those flours are too expensive or too much work for you, check out this simple 1-to-1 Baking Flour that Bob’s Red Mill has created. It works perfectly for this recipe. Here are the ingredients:
2 1/4 cups 1-to-1 Baking Flour
3/4 tsp. Baking Powder
1/4 tsp. Salt
1/2 cup Granulated Sugar
4 Tbsp. Powdered Sugar
8 Tbsp. Butter (room temp)
2 Eggs
1/2 tsp. Vanilla
1 Tbsp. Milk
The instructions are the same – happy baking! (Update 11.16.18: I’ve also used Pillsbury’s All Purpose Gluten Free Flour & Great Value’s APGF Flour & they both work great as well!)
