Best EVER Gluten Free Sugar Cookies

By á-10465

Ingredients

• for the cookies:
• 1.5 cups white rice flour
• 1.5 cups sweet rice flour (mochi)
• 1.5 cups oat flour
• 5 teaspoons baking powder
• pinch salt
• 3 sticks butter (1.5 cups), room temperature
• 1.5 cups white sugar
• 3 large eggs
• 1 tbs vanilla extract (or almond)
• for the frosting:
• 5 cups confectioners sugar
• 1/3 cup unsalted butter, melted
• 1 tbs vanilla extract
• 7-8 tbs milk, depending on consistency desired
• food coloring/sprinkles

Details

Servings 1
Adapted from delicioushouse.blogspot.com

Preparation

Step 1

I don't usually use other blogger's posts as launching points for my recipes (that's really phoning it in, in my opinion), but this sugar cookie recipe really is just something else. I needs to be shared. It's the best sugar cookie recipe I have ever tried (gluten free or not, and that's saying something), and it's so good, it will make you cry. I mean it. It's just like the original grocery store sugar cookie,

Are you ready to have your world rocked? You can make those sugar cookies at home. You can make them with whole, wholesome ingredients. You can make them taste

than the store bought variety. And you can make them gluten free. My inner child is doing a little dance right now! And as a mom, I love that I can make these quintessential childhood treats for my own children, and that I can give them something

important here, if you want to get that perfect, perfect taste and consistency. Usually I say to substitute in an all purpose mix if you don't have the flours called for, but in this case this combination really is perfect. My first batch used an all purpose mix, and it was a bust. Learn from my mistakes!

1. In a medium bowl, whisk together 1.5 cups white rice flour, 1.5 cups sweet rice flour (mochi), 1.5 cups oat flour, 5 teaspoons baking powder, and a pinch salt.

2. In a stand mixer, beat 3 sticks butter with 1.5 cups sugar on high, until pale and fluffy. Beat in eggs one at a time, waiting for each egg to be fully incorporated before adding in the next. Beat an extra minute or two after last egg, and add vanilla.

3. With the mixer on low, fold in flour mixture, and mix until fully incorporated (with gluten-free baking you don't really have to worry about over mixing). Remove from mixing bowl, and form into a large disc. Wrap with plastic wrap, and refridgerate until firm, about 2 hours (dough can be frozen or stored in this state).

4. When you ready to make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat. Roll out the dough onto a floured surface (I use sweet rice flour, since it's the finest) to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes, and place in cookie sheet. Cookies will spread very little, so they can be close - about 1" apart.j

5. Bake cookies ~10 min until just puffed and set, but before they have begun to brown around the edges. This will ensure a soft, soft cookie! Let cool, then transfer to a wire cooling rack. Cool completely before icing.

6. To make the frosting: Place confectioners sugar in a medium bowl. Add melted butter, vanilla, and milk, and whisk until smooth, adding more milk to achieve desired consistency. Tint with food coloring, frost cookies, and adorn with sprinkles. Enjoy!