Gluten Free Cookies
These gluten-free cookies are soft with crisp centers and can be great substitutes for regular sugar cookies. They are fine to enjoy as is or can be decorated with colorful royal icing or dipped in the gooey chocolate icing.
Equipment
- Parchment paper
- Baking sheet
- Your favorite cookie cutters
Ingredients
For Gluten-Free Cookies
- 1/4 cups butter At room temperature
- 2 Tablespoons sugar
- 1 Tablespoon honey
- 1 egg At room temperature
- 3/4 cups rice flour
- 1 teaspoon vanilla extract
For Gooey Chocolate Icing
- 3 Tablespoons 100% pure cocoa powder
- 1 cup powdered sugar
- 2-3 Tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
For Gluten-free Cookies
- Add butter, sugar, and honey to a bowl and mix well.
![Mixing Butter and sugar]()
- Once combined, add an egg and vanilla extract and mix more.
- Add rice flour and mix until the cookie dough holds a ball-shape.
- Place the dough in between two sheets of saran wrap, and flatten it out to ΒΌ inch in thickness.
![Flattened Cookie Dough]()
- Rest the flattened dough in the refrigerator overnight or in a freezer for at least one hour.
- Preheat the oven to 350F, and line a baking sheet with parchment paper.
- Take the flattened dough out at room temperature and thaw it out slightly but not too soft. Cut out any shapes you like with cookie cutters.
- Place cut-out cookies on the baking sheet and bake them for 10 minutes or until the edges slightly turn golden brown.
For Gooey Chocolate Icing
- Whisk the cocoa powder, powdered sugar, and vanilla
- Add hot water one tablespoon at a time and mix well until the mixture becomes creamy.