Rice Flour Sugar Cookies

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rice flour cookie

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.

Ingredients

  • 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

Instructions

  1. In small bowl, mix together rice flours, egg replacer, baking soda, baking powder, and salt.
  2. In large mixer bowl, cream butter and sugar until fluffy. Add eggs and vanilla or lemon extract, beating well.
  3. Add flour mixture to creamed mixture, 1/3 to ½ at a time and mixing well between additions.
  4. 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.
  5. Cut shapes. These don’t take the imprint of fancy-top cookie molds, but they hold a simple shape: circles, hearts, shamrocks.
  6. 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.
  7. 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.

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