This easy gluten-free butter cookie can be decorated using your favorite sugars or candies.
3/4 cup sugar
1/2 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1/2 teaspoon gluten-free vanilla
1 1/2 cups Gluten-Free Flour Blend (see below)
1/2 teaspoon baking soda
Gluten-free decorator sprinkles and/or sugars
Heat oven to 400ºF.
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add gluten-free flour blend and baking soda; beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls; roll in gluten-free decorator sprinkles or sugars as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 5-8 minutes or until edges are lightly browned.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Explore reviews fromour online community
Best GF cookie recipe ever! I have made it several times. I have made it chocolate adding 1/4 c cocoa and cutting the flour by 1/8 c and I also added cinnamon and chili powder sugar to roll them in. I also made them in lemon with the zest and juice of a small lemon and increase soda to 3/4 t. And roll them in coconut. Wonderful, versatile recipe!
Made a variation that makes them lumpier but less crumbly. Use only 1/2 cup sugar (cookies will be still plenty sweet)and substitute 1/2 cup gluten free instant oatmeal for that half cup of gluten free rice based flour. Use a tablespoon to drop batter onto a cookie sheet and bake 8-10 minutes until they are light brown all over. Cool on cookie sheet for 5 minutes then spatula them onto wire rack. Makes a dozen. I like to store them in freezer to keep them more solid, and have one with a cup of tea.