Gluten Free Rolled Sugar Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 2/3 cup Potato starch
  • 1/2 tsp Salt
  • 2/3 cup Tapioca starch
  • 2 tsp Vanilla extract, gluten free
  • 1 1/3 cup White rice flour
  • 1 1/2 tsp Xanthan gum

• Dairy

  • 1 cup Butter, unsalted

Found on faithfullyglutenfree.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon almond extract (optional, but good)
• 2 teaspoons gluten-free vanilla extract
• 1 large egg
• 1/2 teaspoon salt
• 1/2 tsp baking powder
• 1 1/3 cup white rice flour (200 grams)
• 2/3 cup tapioca starch (95 grams)
• 2/3 cup potato starch (not flour) (125 grams)
• 1 1/2 teaspoon xanthan gum

Directions

• In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated. Reduce the speed to low and add the extracts and the egg. Mix just until blended.
• In a separate mixing bowl, whisk together the salt, baking powder, rice flour, tapioca starch, potato starch, and xanthan gum.
• With the mixer on low speed, slowly add the dry ingredients, scraping down the bowl as necessary. Mix just until the dough comes together.
• Scrape the dough out onto a sheet of plastic wrap, and wrap tightly before refrigerating for at least 1 hour. This will help your butter to solidify and help your cookies to keep their shape while baking.
• When you are ready to bake, preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
• Working with a quarter of the dough at a time, roll the dough to about 3/8-inch thick between two sheets of plastic wrap, dusting with a small amount of sweet rice flour if necessary. Cut to desired shapes and place on prepared baking sheets, leaving 2-inches between cookies. You can re-roll the scraps until all the dough has been used.
• Bake in preheated oven for 8-12 minutes, depending on the size of your cookies. The cookies should just barely be turning brown around the edges, and have just a light brown colour on the bottom of the cookie.
• Let cookies sit on the baking sheet for 5 minutes before removing to a cooling rack. Allow cookies to cool completely before decorating with icing or storing in an air-tight container.