Approximately 25-40 cookies
¾ cup unsalted butter
1 cup graduated sugar
1 large egg
1 Tablespoon pure vanilla extract
1¾ cup brown rice flour mix (see below)
¼ cup sweet rice flower
1 teaspoon baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
- Preheat oven to 350°F. Beat butter and sugar in a large bowl with an electric mixer until light and creamy. Add egg and vanilla and mix until smooth.
- Add flours, baking powder, xanthan gum, and salt; beat until a think, smooth dough is formed.
- Roll out dough between 2 large sheets of wax paper. Chill until very cold. Cut into desired shapes with cookie cutters, and chill again on cookie sheet before baking. Work in batches of cutting, chilling, and baking until all the dough is used. Bake cookies in oven for 9-12 minutes depending on size and thickness. Transfer to a wire rack to cool. Decorate if desired and store in an airtight container.
Gluten-Free Brown Rice Flour Mix
2 cups Brown Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Flour
Combine all in a bowl and mix until fully combined. Used desired amount and store remaining for later.
*This recipe is based off of a recipe from Gluten-Free Baking Classics by Annalise Roberts