Just because you're gluten free doesn't mean you have to go without your favorite sweet treats! Nor do you have to go out and buy them paying a ridiculous amount of money for something that might taste decent or not. If you've been a long time follower of my blog you'll know that I enjoy baking/cooking from scratch and sharing the delicious recipes with you.
I was craving a simple sugar cookie and found these ones that seemed easy enough and I had all the ingredients on hand.
These reminded me so much of a glutened sugar cookie I used to make at Christmas time years ago (I think it was a Betty Crocker recipe), then I realized I made this recipe last Christmas, geeze my mind is starting to go! So here they are in day to day form.
Gluten Free Sugar Cookies
slightly adapted from Serious Eats/Elizabeth Barbone
2 cups white rice flour
1/3 cup cornstarch
1/3 cup sweet rice flour (aka Mochiko)
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla extract
2 large eggs
Coarse sanding sugar, about 1/2 cup (I used a blend of regular and turbinado sugar)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
In a large mixing bowl, cream together sugar, butter, and vanilla, about 1 minute.
Add eggs, one at a time, and mix until well combined.
Reduce speed to low and add the dry ingredients. Mix for 45 seconds.
Chill dough for 15-20 minutes.
Roll dough, about 2 tablespoons each, into a ball. Roll dough ball into the sanding sugar. (To make this step go faster, I use a small cookie scoop.)
Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the bottom of a glass.
Bake cookies, about 12-15 minutes, or until lightly golden brown.
Remove cookies from the oven and allow to cool for 3 minutes on the baking sheet. After 3 minutes, transfer cookies to a wire rack to cool.
Store cookies in an airtight container. I keep mine in the freezer so they last longer.