|Yield||6 doz. cookies|
In my grandma’s kitchen, sugar cookies are tender in the middle, melting in your mouth after a satisfying crunch around the edges. These gluten-free sugar cookies deliver all of that and just a hint of citrusy warmth for those cold winter days.
Gluten-free dough can be fragile to transport before it is cooked, so I recommend cutting the cookies on a baking sheet lined with parchment and then peeling away the extra dough. This leaves the cookies ready to bake on the sheet — just make sure to give them about an inch of space so they don’t spread into one another.
|¾||cup unsalted butter, at room temperature|
|1||large egg, at room temperature, beaten|
|2||tsp. vanilla extract|
|1||tsp. orange zest|
|1||cup plus 3 Tbsp. brown rice flour|
|⅓||cup plus 2 Tbsp. potato starch|
|2½||Tbsp. tapioca starch|
|⅓||cup sweet rice flour|
|1||tsp. baking powder|
|¾||tsp. xanthan gum|
Related article: Gluten-free Christmas cookies
This content is from the Stephanie Stiavetti collection.
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