These rice flour sugar cookies are also gluten-free sugar cookies because rice flour is naturally gluten-free. Also, this recipe has no eggs, so the color of these cookies is white. As kids, we called them 'snow white cookies'. Just like sugar cookies, these rice flour sugar cookies are crisp and crumbly. They hold their shape well and can be used to make beautifully frosted cookies.
Table of Content
If you've made shortbread cookies, then you've probably used rice flour in those cookies. Rice flour gives the cookies that crumbly melt in the mouth texture very similar to what cornstarch does. My mom made these often but I had not made them for many years.
Recently, a friend asked me to give her a gluten-free cookie with no eggs. And of course, she wanted to decorate them. That means gluten-free frosted sugar cookies.
I love a challenge, so I did a couple of tests with my mom's recipe to make these cookies, flat, and perfect for frosting. Guess what, they were perfect every single time I make them. Also, I loved how easy the recipe is.
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- Rice flour- You can find rice flour in most supermarkets these days. However, be aware of rice flour from the Asian markets. Often they have glutinous rice flour which does not work fo these cookies.
- Cornstarch - Also known as cornflour - I never miss an opportunity to add starch, cornflour, rice flour, semolina. These add a nice crumbly melt in the mouthfeel. It also lightens the cookie.
- Powdered sugar - Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find that the buttercream made from cane sugar does not have a grainy consistency.
- Vanilla extract - I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it's expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step instructions
Cookie dough
- In a mixing bowl cream butter and sugar until smooth.
- Add vanilla, cornstarch, and salt – combine well.
- Lastly, add the rice flour in two batches – and combine well.
- If the dough feels too dry – add one or two tablespoons water (up to 4 tablespoon if necessary)
- Divide the dough into two discs.
- Wrap in plastic and let chill in the fridge until firm enough to roll – about an hour.
Roll
- Preheat the oven at 170 C/ 340 F
- Roll the dough on a lightly dusted surface (use rice flour).
- Cut out cookies using a cookie cutter.
- Transfer them to a parchment-lined baking tray
- Alternatively, you can roll the dough into balls, flatten on your palm, and place on a baking tray.
Bake
- Bake for 10 to 12 minutes until the edges just start to get a slight color.
- These cookies are white even after baking so it’s very easy to overbake them.
- When done, remove onto a cooling rack and cool completely.
- Then, transfer to an airtight cookie jar.
- These cookies will keep for up to 2 weeks.
Frequently asked questions
These gluten-free sugar cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
I have only tested this recipe with rice flour, so I do not know if the recipe will work with gluten-free flour.
Always make sure the oven is preheated well before adding the cookies. A cold oven will result in over-spread cookies. If you live in a warm place it's best to chill the cookies on the tray before baking this will prevent them from spreading too much.
Yes, these rice flour sugar cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking. And you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the sugar cookie dough can be frozen for a month or more if covered well. Hence, it's a great dough to have on hand in the freezer during the busy festive season.
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Printable Recipe
Rice Flour Sugar Cookies (naturally gluten-free)
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Ingredients
- ½ cup (100 g) Vegetable Shortening or butter
- ¾ cup (90 g) Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- 1½ cup (240 g) Rice flour
- ¼ cup (60 ml) Water up to 8 tablespoon -if necessary
Instructions
Cookie dough
- In a mixing bowl cream butter and sugar until smooth.
- Add vanilla, cornstarch, and salt – combine well.
- Lastly, add the rice flour in two batches – and combine well.
- If the dough feels too dry – add one or two tablespoons water (up to 4 tablespoon if necessary)
- Divide the dough into two discs.
- Wrap in plastic and let chill in the fridge until firm enough to roll – about an hour.
Roll
- Preheat the oven at 170 C/ 340 F
- Roll the dough on a lightly dusted surface (use rice flour).
- Cut out cookies using a cookie cutter.
- Transfer them to a parchment-lined baking tray
- Allternatively, you can roll the dough into balls, flatten on your palm and place on a baking tray.
Bake
- Bake for 10 to 12 minutes until the edges just start to get a slight color.
- These cookies are white even after baking so it’s very easy to overbake them.
- When done, remove onto a cooling rack and cool completely.
- Then, transfer to an airtight cookie jar.
- These cookies will keep for up to 2 weeks.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jen
Had to add waaay more water than the recipe called for (approx 7-8 tbspn). One heck of a time with the rice flour! The “dough” was surprisingly very crumbly and pretty hard to work with. But maybe it’s just my first time with rice flour and I should’ve known better!
Veena Azmanov
Hey Jen, Yes, rice flour absorbs quite a bit of liquid. In fact, if you leave the dough for a while you find it gets more crumbly and you may need to add more water. Its best to start with less and add if necessary as you go. I hope they tasted good.
Jess
I've made these a few times and they taste great! Only issue I've had is that they tend to crack, once baked they look perfect but a day later cracks appear. I wonder why this is. I have noticed they are "harder" than usual gluten cookies, is this normal?
Veena Azmanov
Thank you, Jess. Happy you enjoy this recipe. These cookies dry out easily because they are made with rice flour. By default, anything made with rice flour will get dry easily. I suggest next time, add an additional tablespoon of water during kneading and make you store them well wrapped to prevent them from getting dry. Hope this helps.