Go Back

Old Fashioned Sugar Cookies

Here’s a baking project, good old fashioned sugar cookies! For kids this can be a fun project, if you love cookies it can be therapeutic.
Author: Cinde Little
Course: Cookies & Bars
Keyword: gluten free sugar cookies, old fashioned sugar cookies

Ingredients

DRY INGREDIENTS

  • 1 cup brown rice flour
  • cup potato starch
  • 6 Tbsp ground almonds
  • Tbsp tapioca starch
  • ½ tsp xanthan gum
  • ½ tsp baking soda*
  • ½ tsp cream or tartar*
  • ¼ tsp salt

WET INGREDIENTS

  • ½ cup butter, room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla

DUSING FLOUR - sweet rice flour

    DECORATING – royal icing or melted chocolate

      Instructions

      • 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.

      Notes

      *Cream of Tartar substitute - Use 2 tsp of baking powder to replace cream of tartar & baking soda.
      Tried this recipe?Let us know how it was!