- 1
- 10 mins
- 22 mins
Ingredients
- Rice Flour Blend:
- 1/2 c. butter (1 stick)
- 1 c. white sugar
- 2 eggs
- 3/4 tsp. salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp xantham gum
- 1 tsp. vanilla extract or paste
- 3 c. rice flour blend
- 2 parts rice flour
- 1 part tapioca starch
- 1 part potato starch (NOT flour)
Preparation
Step 1
Instructions
First cream the butter and sugar together. Then add the eggs and beat until combined.
Add the salt, baking powder, xantham gum, and vanilla. Then add the rice flour blend and mix until combined.
Cover the bowl of your mixer in plastic wrap and chill the cookie dough for at least 1 hour. You can chill it longer if you'd like.
Roll the dough out between two pieces of plastic wrap until it is between 1/4" and 1/2" thick. Cut the cookies out using your favorite cookie cutter shape, or make traditional circles.
Bake in a preheated 350F oven for 8-12minutes. (My small hearts and circles cooked 8-10, big circles cooked almost 12.)The bottom of the cookie will just be starting to brown. Let cool for a few minutes, and then move to a cooling rack.
Frost with American Buttercream, top with sprinkles, and let sit at room temperature in an airtight container.