These are delicious covered in chocolate, dipped half in chocolate or topped with my favorite vanilla cream frosting (recipe follows). If you can't have gluten and are craving a good iced sugar cookie (or chocolate covered) this recipe is a must!
2/3 cup raw cane sugar
1/2 cup butter
2 teaspoons vanilla
1 cup brown rice flour (or white rice flour for a little lighter cookie)
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk (any kind you use)
Preheat oven to 350 degrees. Cream together sugar, shortening, and vanilla with electric mixer to partially combine. Add rice flour, tapioca flour, baking soda and salt. Mix on low; slowly add rice milk until dough is smooth. Roll dough out (1/2 inch thickness) and cut into desired shape. Bake 12-15 minutes or until edges are golden and tops are cracked. Remove from oven, let cool 1 minute on baking sheet, then remove from baking sheet, and cool completely on flat surface. Dip in chocolate or cover with frosting (or eat them plan). Enjoy!
Vanilla Cream Frosting:
3 tablespoons butter
3 tablespoons milk (or half-n-half)
1 3/4 cup confectioners sugar (powdered sugar)
3/4 teaspoon vanilla
Beat all ingredients together until smooth. Enjoy!
4 comments:
Yummmm! Now if we could figure out how to make gluten-free be calorie-free!
I've tried a whole host of sugar cookie recipes from whole grain to vegan...I will certainly try this one! kim
Thanks for the comment Kim. Let me know what you think!
That cookie was delicious Anna! I could hardly taste the tapioca flour. Thanks for sharing. :)
Kristin- I am glad you enjoyed it with the "hidden" tapioca flour. Hmm, maybe you want the flour back!;)
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