There is nothing better for the holidays than a traditional sugar cookie. This is the same recipe I make for all holidays but with a Valentine theme. I LOVE this recipe. You can replace the flours with 2 1/2 cups of gfree all purpose flour blend (such as Bob’s Red Mill). The cookies will turn out slightly different but not enough to go out and buy additional flours if you have a bag of blend at home. If you are using a blend, get one that does not have xanthan gum added.
The other great part about this recipe is that you don’t need to refrigerate the dough and it is so easy to roll out. My kids don’t even use a rolling pin. We just squish it down on the kitchen table that we dusted with additional flour. That is another thing, you don’t have to use potato starch to dust the table. Use whatever gluten-free flour you have at home. Have fun! Send me pictures of your cookies!
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
1 cup shortening
2 teaspoons GF vanilla extract
potato starch, for kneading
Preheat oven to 350. 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. Don’t make these too thin. Thicker is better. 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.