Sugar cookies are the quintessential cookie for the holidays. These are easy (don’t need to be frozen) and taste like the real thing! Plus, your kids can help make them. The dough is so pliable that you don’t really even need a rolling pin. (This recipe was modified from a food.com recipe to be corn-free and less grainy by using sweet rice flour – you can use regular rice flour)
1 cup sweet rice flour
1/2 cup tapioca flour
1 cup potato starch
1 teaspoon baking powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup sugar
1 cup shortening
1 large egg
2 teaspoons GF vanilla extract or other flavor extract
Royal Icing Ingredients:
3 cups powdered sugar, sifted
1/4 teaspoon cream of tartar
2 large egg whites
1/2 teaspoon vanilla, lemon or almond extract (optional)
To Make the Cookies:
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.
IPlace on greased cookie sheet at bake for 12 minutes. Cool on rack. Decorate and enjoy! These freeze very nicely.
To make the Royal Icing:
Sift together confectioner’s sugar and cream of tartar. Add the egg whites (and flavoring if using) and beat for five minutes with a hand mixer or stand mixer, until the icing is thick enough to spread. Use right away or store in an airtight container. You can also place a damp paper towel over the bowl while using the icing to prevent it from drying out and then seal it up when you are done.
Quick and Easy Decorating:
If you don’t have time to make royal icing, buy a jar of pre-made frosting (such as Betty Crocker) or a bag of Pamela’s Frosting Mix. Frost the cookies and decorate with your favorite sprinkles.