How to make it

  • Mix all ingredients together to form dough
  • Roll dough out and cut out as desired, its fun to make these into holiday shapes or quick and easy just to cut into circles
  • Bake at 350 degrees 8-10 minutes
  • Frost or decorate as desired

Reviews & Comments 9

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    " It was excellent "
    outfeeder ate it and said...
    making them again today for guests to come over!
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    " It was excellent "
    airbear ate it and said...
    So good! I made them for Christmas too and coloured the icing in green and red. Turned out great.
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    " It was good "
    lizr ate it and said...
    They turned out really well. There's a little graininess you can feel when you're done eating a cookie, but that's the rice flour.

    I added a dash of vanilla extract, 1/4 tsp ginger powder & 1/2 tsp cardamom & they're a light spice/sugar cookie.

    Great for those on a g-f diet!
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  • EJMPNU92 9 years ago
    Good recipe. Because only one flour, don't need xanthum or gargum. I sometimes add fresh preserves as a topping. I have also found that a little bit of cinnamon adds a little bit of a bite. I have also tried this with sweet rice flour and like it better than just straight white rice flour. I have also played with the butter content, more and less. I actually prefer it having just a little less butter, but more sugar. The first couple of times I made these, I left out the baking soda, they were still pretty good, could not tell the difference with or without.
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  • rabid 9 years ago
    It seems to be missing xanthum gum or gargum to help hold it together
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  • BethanyP 9 years ago
    My first batch fell apart. Not sure what I did but I'm sticking the dough in the fridge. Hopefully that will help. Despite them falling apart they taste absolutely fantastic. It's been years since I've been able to eat a Christmas cookie!!!! Thanks so much!!!!
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  • NoWheatforMeThanks 10 years ago
    so much better than the traditional sugar cookies, but so similar, I bet your kids can't tell. My daughter said they are even BETTER, so I'll be making these when a cool rainy day calls for sugar cookies :-) with all rolled and cut cookies, you should first press the dough down pretty flat, then refrigerate for 30 minutes of so. You'll have no trouble making shapes now. Or, just do as I did...roll the just made dough into balls, place on cookie sheet and press the balls down with your hand or a cup's bottom.
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  • cookingninja 10 years ago
    I followed the recipe to a T and they were not rollable or cuttable. Too squishy. Had to spoon them onto the pan.
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  • hannabanana4511 11 years ago
    nope, they are just like regular old sugar cookies! they do end up a little crumbly at times though
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  • canzi 11 years ago
    Yum! Do these come out chewy (kinda like Mochi)?
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  • pattycake 11 years ago
    I'm sooo making these for the holiday season - thanks for sharing :)
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    " It was excellent "
    momo_55grandma ate it and said...
    wow simple great recipe thanks
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