Keyword: gluten free sugar cookies, old fashioned sugar cookies
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1cupbrown rice flour
½tspcream or tartar*
½cupbutter, room temperature
DUSING FLOUR - sweet rice flour
DECORATING – royal icing or melted chocolate
In a large bowl measure dry ingredients and whisk to combine.
In the large bowl of an electric mixer beat the butter and sugar until light and fluffy, 2-3 minutes.
Add egg and vanilla, beat 1-2 minutes until well combined.
Reduce speed to low and gradually add dry mixture just until combined. Transfer the dough to a lightly floured surface and shape into a ball. Divide the dough, flatten into a disk and wrap each piece in wax paper. Refrigerate at least 30 minutes or overnight.
Preheat oven to 350°F and prepare baking sheets.
Gently roll dough to ¼-inch thickness, sprinkling with sweet rice flour as needed during any step of the process.
TIP – If the dough is sticky and you are having trouble use waxed paper on both sides. Gently peel off the paper to cut out shapes.
Cut into desired shapes dipping cookie cutters into flour as needed to prevent sticking. Transfer cookies to baking sheets placing 2 inches apart, refrigerate 10-15 minutes before baking.
Gather remaining pieces of dough into a ball and repeat. Refrigerate dough as needed.
Bake cookies in preheated oven for 10-12 minutes or until just turning golden on the edges.
TIP - This will vary from oven to oven so bake the first batch with only a few cookies to figure it out. Turn the baking sheet half way through baking if needed.
Cool cookies on the baking sheet 2-5 minutes before transferring to cooling racks. Cool completely before decorating. If you are not decorating the cookies they can be sprinkled with sugar or candy sprinkles before baking to create a crunchy topping.
Store in airtight container.
*Cream of Tartar substitute - Use 2 tsp of baking powder to replace cream of tartar & baking soda.