Gluten-Free Sugar Cookies

Name: Gluten-Free Sugar Cookies
Prep time: 90 min
Total time: 540 min
Yield: 4
Cuisine: American
Ingredients: 1 ¾ cup Brown Rice Flour (1 3/4 cups plus 1 1/2 teaspoons brown rice flour); 1 ½ cup Rice Flour (1 1/2 cups plus 2 tablespoons white rice flour); 1 cup Cornstarch (1 cup plus 1 tablespoon cornstarch); 1 ¼ cup Tapioca Starch (1 1/4 cups plus 2 teaspoons tapioca flour or starch); ½ cup Potato Starch (1/2 cup plus 1 tablespoon plus 1/2 teaspoon potato starch); 1 cup Nonfat Dry Milk Powder (1 cup nonfat dry milk powder); 1 tbsp Xanthan Gum (1 tablespoon plus 1/2 teaspoon xantham gum); 3 ½ cup Gluten-Free Flour Mix (3 1/2 cups Gluten-Free Flour Mix (above)); ½ tsp Baking Powder (1/2 teaspoon baking powder); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 cup Granulated Sugar (1 cup plus 1 tablespoon plus 2 teaspoons granulated sugar); 16 tbsp Unsalted Butter (16 tablespoons (2 sticks) unsalted butter, softened to 67°F); 1 piece Egg (1 large egg); ½ tsp Vanilla (1/2 teaspoon vanilla extract); ¼ tsp Almond Extract (1/4 teaspoon almond extract); 0 pieces Icing Sugar (Confectioners' sugar, for rolling); 0 pieces Royal Icing (Royal Icing, for decorating)

Soft, cut-out gluten-free sugar cookies made from a custom rice flour blend, creamed butter, and sugar, chilled, then baked and decorated with royal icing.

540 minAmerican

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Brown Rice Flour1 ¾ cup · 1 3/4 cups plus 1 1/2 teaspoons brown rice flour
Rice Flour1 ½ cup · 1 1/2 cups plus 2 tablespoons white rice flour
Cornstarch1 cup · 1 cup plus 1 tablespoon cornstarch
Tapioca Starch1 ¼ cup · 1 1/4 cups plus 2 teaspoons tapioca flour or starch
Potato Starch½ cup · 1/2 cup plus 1 tablespoon plus 1/2 teaspoon potato starch
Nonfat Dry Milk Powder1 cup · 1 cup nonfat dry milk powder
Xanthan Gum1 tbsp · 1 tablespoon plus 1/2 teaspoon xantham gum
Gluten-Free Flour Mix3 ½ cup · 3 1/2 cups Gluten-Free Flour Mix (above)
Baking Powder½ tsp · 1/2 teaspoon baking powder
Kosher Salt½ tsp · 1/2 teaspoon kosher salt
Granulated Sugar1 cup · 1 cup plus 1 tablespoon plus 2 teaspoons granulated sugar
Unsalted Butter16 tbsp · 16 tablespoons (2 sticks) unsalted butter, softened to 67°F
Egg1 piece · 1 large egg
Vanilla½ tsp · 1/2 teaspoon vanilla extract
Almond Extract¼ tsp · 1/4 teaspoon almond extract
Icing Sugar0 pieces · Confectioners' sugar, for rolling
Royal Icing0 pieces · Royal Icing, for decorating

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Steps

1Combine all of the ingredients in a large, airtight container, shake well, and use within 6 months.
2Whisk together the gluten-free flour mixture, baking powder, and salt in a medium bowl. Set aside.
3Cream the sugar and butter together in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs and extracts and continue mixing on medium until just combined, about 15 seconds more. Reduce the speed to low, add the flour mixture and continue mixing until it is completely incorporated, about 30 seconds.
4Divide the dough in half, shape into 4-by-6-inch rectangles, and wrap in plastic. Refrigerate for at least 6 hours or up to overnight.
5When you’re ready to bake, remove half of the dough from the fridge and let sit on the counter for 10 minutes to soften. (If refrigerated overnight, it may take longer than 10 minutes to soften enough to roll.) Line two baking sheets with parchment paper.
6Lightly dust a third piece of parchment paper with powdered sugar, place the dough in the middle, then top with a fourth sheet of parchment. Roll the dough into a rough rectangle that’s 1/4-inch thick. Punch the dough into shapes using cookie cutters.
7One at a time, use a small offset spatula to transfer the cookies to the prepared sheet pans. If the dough becomes too soft to handle during any point of the process, chill in the fridge for 10 minutes to firm. Repeat with the second rectangle of dough and second baking sheet. Re-roll the dough as needed to make as many cookies as you’d like. Refrigerate for 30 minutes to firm up.
8Meanwhile, place one oven rack in the top third of the oven and another in the bottom third and crank the oven to 325°F.
9Bake the cookies straight from the fridge for 8 minutes, then rotate the pans 180 degrees and swap the top with the bottom pan. Continue baking until the edges of the cookies just begin to brown, about 7 more minutes. Move the sheet pans to wire cooling racks and let cool 10 minutes. Slide the parchment off the pan onto the rack and let the cookies cool completely before icing. Repeat the rolling, cutting, chilling, and baking steps with the remaining dough.