Gluten-Free Sugar Cookies

Ingredients

• 250 g White Rice Flour (sifted, room temperature)
• 250 g Brown Rice Flour (sifted, room temperature)
• 150 g Cornstarch (fine, no lumps)
• 150 g Tapioca Flour (also called tapioca starch)
• 100 g Potato Starch (fine powder)
• 90 g Non‑Fat Dry Milk Powder (provides protein and browning)
• 10 g Xanthan Gum (tiny amount, critical for structure)
• 0.5 tsp Baking Powder (double‑acting)
• 0.5 tsp Kosher Salt (enhances flavor)
• 227 g Unsalted Butter (room temperature, cut into cubes)
• 227 g Granulated Sugar (white, fine crystals)
• 1 piece Large Egg (room temperature)
• 0.25 tsp Almond Extract (adds subtle nutty note)
• 0.5 tsp Vanilla Extract (pure extract preferred)
• 15 g Confectioners' Sugar (for dusting parchment, optional)

Instructions

1. Make the Gluten‑Free Flour Blend

   Weigh 250 g white rice flour, 250 g brown rice flour, 150 g cornstarch, 150 g tapioca flour, 100 g potato starch, 90 g non‑fat dry milk powder, and 10 g xanthan gum into a large airtight container. Shake well to combine.

   Time: PT10M

2. Measure the Blend for the Dough

   Weigh 440 g of the prepared flour blend and place it in a bowl. Add 0.5 tsp baking powder and 0.5 tsp kosher salt; whisk to distribute evenly.

   Time: PT2M

3. Cream Butter and Sugar

   In the stand‑mixer's bowl, combine 227 g room‑temperature unsalted butter and 227 g granulated sugar. Attach the paddle, set speed to medium, and cream for about 3 minutes, scraping the sides as needed, until no sugar crystals are visible.

   Time: PT3M

4. Add Egg and Extracts

   Reduce speed to medium‑low and slowly pour in the egg. Follow with 0.25 tsp almond extract and 0.5 tsp vanilla extract. Mix until fully incorporated.

   Time: PT1M

5. Incorporate the Flour Blend

   Turn the mixer speed to low. Add the flour‑blend mixture in five equal batches, allowing each batch to be fully mixed before adding the next. Use a paper plate to help fold the dough if needed.

   Time: PT5M

6. Divide and Shape the Dough

   Turn the dough onto a lightly floured surface, divide it into two equal portions (weigh each portion). Shape each portion into a 4 × 6 inch rectangle, wrap tightly in plastic wrap, and place on a sheet pan.

   Time: PT5M

7. Chill the Dough

   Refrigerate the wrapped dough rectangles for at least 6 hours, preferably overnight, to allow full hydration.

   Time: PT6H

8. Soften the Dough for Rolling

   Remove one dough rectangle from the fridge and let it sit at room temperature for about 10 minutes (20 minutes if chilled overnight) until pliable.

   Time: PT10M

9. Prepare the Rolling Surface

   Line two half‑sheet pans with parchment paper. Place a second sheet of parchment on top of the dough, dust the bottom parchment lightly with confectioners’ sugar, and set the top parchment over it.

   Time: PT5M

10. Roll the Dough

    Using a rolling pin, roll the dough (still sandwiched between the two parchments) to a uniform thickness of 1/4 inch, checking with the pastry ruler. If cracks appear at the edges, gently press them together.

    Time: PT10M

11. Cut the Cookies

    Remove the top parchment, then use holiday‑shaped cookie cutters to cut the dough. Transfer each cut shape to the prepared parchment on the sheet pan using an offset spatula, leaving space between cookies.

    Time: PT10M

12. Chill Cut Cookies

    Cover the sheet pans with a lint‑free tea towel and refrigerate for 30 minutes to firm the shapes.

    Time: PT30M

13. Preheat the Oven

    Position one oven rack in the top third and another in the bottom third of the oven. Preheat to 325°F (163°C). Once the temperature is reached, wait an additional 5 minutes to ensure accuracy.

    Time: PT10M

    Temperature: 325°F

14. Bake the First Batch

    Place the first sheet pan in the upper rack. Bake for 8 minutes, then rotate the pans (top to bottom and 180° turn) and continue baking for another 7 minutes, or until the edges just begin to turn golden brown.

    Time: PT15M

    Temperature: 325°F

15. Cool the Cookies

    Remove the pan and slide it onto a cooling rack. Let the cookies rest on the pan for 10 minutes before transferring to the rack to cool completely.

    Time: PT10M

16. Repeat with the Second Dough

    While the first batch is baking, let the second dough soften on the counter. Follow steps 9‑15 with the remaining dough to produce the second half of the cookies.

    Time: PT45M

    Temperature: 325°F

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

18 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of White Rice Flour: All‑purpose gluten‑free flour blend
• Instead of Brown Rice Flour: Whole‑grain gluten‑free flour
• Instead of Cornstarch: Arrowroot powder
• Instead of Tapioca Flour: Potato starch
• Instead of Potato Starch: Tapioca flour
• Instead of Non‑Fat Dry Milk Powder: Milk powder (full‑fat)
• Instead of Xanthan Gum: Guar gum
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Kosher Salt: Sea salt
• Instead of Unsalted Butter: Margarine (soft)
• Instead of Granulated Sugar: Coconut sugar (slightly different flavor)
• Instead of Large Egg: Egg replacer (1 tbsp flaxseed + 3 tbsp water)
• Instead of Almond Extract: Vanilla extract
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Confectioners' Sugar: Powdered sugar

Equipment Needed

• Digital Kitchen Scale
• Stand Mixer with Paddle Attachment
• Mixing Bowl (large, preferably stainless steel)
• Offset Spatula
• Rolling Pin (French style preferred)
• Parchment Paper
• Cookie Cutters (holiday shapes)
• Pastry Ruler or Spacer (1/4‑inch thickness gauge)
• Plastic Wrap
• Refrigerator
• Freezer Ice Sheets (optional for short‑term chilling) (optional)
• Half‑Sheet Baking Pans (2)
• Cooling Rack
• Oven
• Lint‑Free Tea Towel (optional)
• Measuring Spoons
• Paper Plate (for mixing flour blend) (optional)

Critical Steps — Do Not Skip

• Creating the precise gluten‑free flour blend
• Properly creaming butter and sugar
• Chilling the dough for at least 6 hours
• Rolling to an even 1/4‑inch thickness
• Re‑chilling cut cookies before baking
• Rotating the pans halfway through baking

Chef Tips from the Video

• Use a paper plate to fold in the flour blend; it reduces over‑mixing.
• Dust only the bottom parchment sheet; this prevents gritty pits on the tops of the cookies.
• While one batch bakes, let the second dough soften on the counter to keep the workflow smooth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; good for up to 2 months.

Room temperature: Keep in a sealed tin for up to 3 days; cookies may soften.

Make-Ahead Tips

• Prepare the flour blend weeks in advance and store in an airtight jar.
• The dough can be wrapped and refrigerated for up to 2 days before rolling.
• Cut cookies, freeze them on the parchment, then bake directly from frozen (add 2‑3 minutes to bake time).