Yummy Holiday Sugar Cookies


These yummy holiday sugar cookies are the creation of my AZ East Valley CDF secretary, Laura Danielson. They are crisp and delicious. Enjoy and be sure to visit our 25 Days of Christmas Cookies for more great recipes! Merry Christmas and Happy Holidays!!!

Gluten Free Sugar Cookies

1 Cup (2 Sticks) Butter, Softened

1 Cup Sugar

1 Egg (Large)

2 Tbsp Milk

1 Tbsp gluten free Vanilla

1-1/4 Cups White Rice Flour

5/8 Cup Tapioca Flour

5/8 Cup Cornstarch

1 tsp Baking Powder

½ tsp Xanthan Gum

Colored Sugar for Topping

You will need two bowls. In the first, combine the butter and sugar. Then add the egg, milk, and vanilla. In the second bowl, combine all the dry ingredients. Sift or stir them with a whisk to make sure each ingredient is evenly distributed. (If you don’t have a 1/8 cup measurement, just use 3/4 cup tapioca flour and 1/2 cup cornstarch instead. When doubling the recipe, they are 1-1/4 cup each.) Gradually stir the dry ingredients into the wet ones. Chill until desired firmness. Preheat oven to 400° F. Either shape or roll out the dough and cut into shapes before placing onto ungreased cookie sheets. (If you need extra flour to roll out the dough, the ratio is 2 parts white rice flour, 1 part tapioca flour, and 1 part cornstarch.) Sprinkle with sugar. Bake 1/4″ thick 2” diameter cookies for 6 minutes. Larger cookies may take up to 10 minutes. Makes 4 dozen.

***This is a combination of my favorite sugar, spritz, and butter cookie recipes. This dough should work in a cookie press.

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