Gluten Free Rolled Sugar Cookies recipe

Originally posted February 11, 2014

Whether or not you are a kid, a rolled sugar cookie in some fun shape with colored sprinkles always seems fun. Rolled sugar cookies can be made any time during the year. Don’t be intimidated when you see those fancy looking pre-made cookies in the store; this recipe is easy and delicious (and might even taste better!).

The original recipe came from www.food.com, called “Gluten Free Dutch Sugar Cookies.” I’ve made some adjustments to it as well. This is one exception where you need to use the flours listed instead of my mix; it makes it much lighter.

You can find this recipe and more like it in my gluten-free cookbook, The Warm Kitchen. Here’s what one enthusiastic fan wrote about the recipe:

I wanted to report that based on Rebecca’s experience, I tried Amy’s recipe as well. They were fabulous! The dough was very easy to work with and did not stick to the work surface or crack. The cookies when baked did not crumble or break. My kids like to frost the cookies with a simple icing of powdered sugar, water, and vanilla and the sprinkle with colored sugars. The cookies did not break when the kids did their decorating. But, best of all, the cookies taste wonderful! My husband couldn’t even tell that they are GF! Amy, I am a fan!
Alison P

These cookies have been making people happy for over 15 years. It might take a minute to measure those flours but it actually all comes together quite easily. In my opinion, this is the best gluten-free rolled sugar cookie I have ever had. What about you?!

Gluten-Free Rolled Sugar Cookies

Yield: 3 – 4 dozen, depending upon the size of the cookie cutter

• 1 cup white rice flour
• 1/2 cup tapioca flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 2 ½ teaspoons xanthan gum
• 1 teaspoon fine sea or kosher salt

• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter (use all shortening for dairy-free; you can use all butter as well)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup potato starch, for kneading
• Sprinkles for decorating

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1. Preheat oven to 350°F. Prepare 2 to 3 baking sheets by lining with parchment paper or silicone baking mats.
2. In a small bowl, mix together dry ingredients; rice flour, tapioca flour, cornstarch, baking powder, gum, and fine salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter and shortening for 3 to 5 minutes, scraping down the sides once or twice. Add the egg and vanilla and mix briefly. Add the dry ingredients, and mix to combine.
4. Take the bowl out of the mixer. Add ¼ cup of the potato starch and mix with your hands until it is well combined and not too sticky. Add more if necessary and use the rest for rolling. If the dough seems very sticky, place in the fridge for 10 minutes.
5. Divide the dough in half. Place some potato starch on the counter and put dough on top. Place more potato starch on top and roll out to about ⅛ inch thickness. Use more starch so the dough does not stick to the rolling pin or counter. Make sure the dough thickness is consistent so the cookies bake evenly.
6. Using cookie cutters, cut into shapes and place on pan. Optionally, decorate with sprinkles before baking.
7. Re-use the scraps and roll out again, but try not to handle too much.
8. Bake for about 8 to 10 minutes, rotating once. Cool for at least 3 minutes before removing from the pan. Cool on wire racks.

Royal Icing Recipe

• 4 cups (480 gm) confectioners’ sugar, sifted
• 3 tablespoons gluten-free meringue powder (I use LorAnn)
• 9–10 tablespoons room temperature water

Mix sugar and meringue powder. Add water slowly and mix with either a hand mixer or stand-up mixer with a whisk attachment about 5 minutes or until it reaches the proper consistency, like white glue. If too thick, add water 1/2 tablespoon at a time or more meringue powder, 1/2 teaspoon at a time or confectioner’s sugar, about a tablespoon at a time.

To make colored icing, use a gel-based food coloring so it does not dilute the frosting.

Spread or pipe onto cookies. Allow to dry 1 to 2 hours on a rack.