Rice Flour Sugar Cookies
Gluten free, lactose free, FODMAP-friendly
Yield: 3-4 dozen cookies
And they make the house smell like Christmas. They also freeze beautifully.
- 2 cups sticky rice (“sweet rice”) flour
- 1 cup white rice flour
- 2 tsp egg replacer*
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butter, softened
- 1 cup sugar (I use half dextrose)
- 2 eggs, beaten
- 1 tsp vanilla or 1 ¼ tsp lemon extract
- In small bowl, mix together rice flours, egg replacer, baking soda, baking powder, and salt.
- In large mixer bowl, cream butter and sugar until fluffy. Add eggs and vanilla or lemon extract, beating well.
- Add flour mixture to creamed mixture, 1/3 to ½ at a time and mixing well between additions.
- Roll dough out: I like to lay out a sheet of waxed paper, add a blob of dough, and cover it with a second sheet of waxed paper. This makes the dough easy to handle while keeping the rolling pin clean. Roll quite thinly, just over 1/8 inch thick, for best results.
- Cut shapes. These don’t take the imprint of fancy-top cookie molds, but they hold a simple shape: circles, hearts, shamrocks.
- Lift onto greased cookie sheet. Decorate if you like – these aren’t terribly sweet, so they can stand a sprinkling of coarse sugar or some frosting.
- Bake at 350 F for about ten minutes. If you let them brown slightly, they’ll hold together well.
*“Egg replacer” is a powdered product often used in gluten-free baking. It adds trace amounts of starches and leavening and improves the baked goods’ texture – makes them less crumbly, which can be an issue when baking gluten-free. A box will last a long time.