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GF Rolled Sugar Cookies



pumpkins3Halloween is approaching and I finally found the perfect rolled sugar cookie to make with my gluten free/dairy free kids.  These cookies roll perfectly and don’t need to be refrigerated before rolling.  We made adorable pumpkin and bat cookies.  They freeze really well too!

Ingredients:

1 cup rice flour
1/2 cup tapioca flour
1 cup potato starch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar (I use beet sugar)
1 cup shortening
1 egg
2 teaspoons GF vanilla extract
potato starch, for kneading

In the bowl of a mixer, cream together sugar and shortening.  Add egg and vanilla and beat until combined.  Add all dry ingredients and combine until the dough forms a ball.

With some potato starch on your hands, make the dough into a ball and roll out onto a potato starched surface.  Roll to 1/4″ thickness.   Cut into shapes using your favorite cookie cutters.

Place on greased cookie sheet at bake for 12 minutes.  Cool on rack.  Decorate and enjoy!  These freeze very nicely.

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