Rice Flour Sugar Cookies - Gluten-Free & Eggless (video)
These rice flour sugar cookies are also gluten-free sugar cookies because rice flour is naturally gluten-free. Also, the 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.
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 frosted gluten-free sugar cookies.
I love a challenge, so I did a couple of tests with my mom's recipe to make these like sugar cookies, flat and perfect for frosting. Guess what, they were perfect every single time. Also, I loved how easy the recipe is.
Ingredients and substitutes (Save/Pin)
- 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.
Useful Tips and Tools
- I prefer to weigh my ingredients with a kitchen scale for the correct measurements. When appropriate, I also use my measuring cups and spoons. Read - how to measure ingredients correctly when baking.
- I'm not a slave to mixers. And yet, when you need some good creaming, I highly recommend you use the Kenwood or Kitchen Aid mixers.
- A good baking tray is always important. So, try using a light-colored baking tray. Another option is to line the baking tray with parchment paper.
- If you aren't going to fill or decorate cookies, a regular rolling pin will work just fine. I like to use my cookie rolling-pin that has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides. So, after 10 mins take them off the baking tray to prevent them from cooking further. Place them on a cooling rack so air circulates on all sides. This prevents steam from going back into the cookie, thus, keeping them crispy not soggy.
- Most cookies usually bake between 10 to 12 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
How to Make Rice Flour Sugar Cookies, Gluten-Free (Save/Pin)
Cookie dough
- Cream vegetable shortening or 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 tbsp as 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.
Rice Flour Sugar Cookies (naturally gluten-free)
Print Pin RateDescription
Ingredients
- 113 grams (0.50 cups) Vegetable Shortening (1 stick) or butter
- 90 grams (0.75 cups) Powdered sugar
- 1 tsp (1 tsp) Vanilla extract
- 1 tbsp (1 tbsp) Cornstarch
- 1/4 tsp (1/4 tsp) Salt
- 250 grams (1.50 cups) Rice flour
- 1 tbsp (1 tbsp) Water up to 4 tbsp -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 tbsp 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
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.
These cookies do not spread.
And yet, too much butter or sugar in the recipe can lead to cookies spreading. Also, too much baking powder or baking soda can make cookies spread.
Place cookies on a cold, not hot baking pan. Chill the cookies while the oven is preheating. And make sure the oven is at the right temperature.
Perhaps not. 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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Kathy Lawson
Shouldn't there be an egg in this recipe? It's super crumbly without it. Better with an egg but still not very good. Sorry.
Veena Azmanov
No, Kathy. No eggs in this recipe. Sorry, you did not enjoy these. They have a wonderful crumbly texture.
It is a very popular recipe with my visitors.
As you can see in the video. You just need to add a few tablespoons of water or milk to make it pliable
Thanks
Lu
Can this dough be stored in the freezer like your regular sugar cookie recipe? Thankyou
Veena Azmanov
Hey, Lu. I have never tired freezing this dough. So not sure. If you do try, please let us know as well.
Paige
What temperature would you recommend? I can’t seem to find it in the recipe.
Veena Azmanov
Hey Paige, they bake at 170 C / 340 F. Sorry I missed that out. Just fixed it. Thanks for bringing it to my attention
Cathleen
I have never actually baked (or cooked!) with rice flour, but you are making me so curious. These cookies look so good!!
Veena Azmanov
Thanks, Cathleen. yes, they are so good.
Natalie
What an interesting cookie recipe using a rice flour. I must give this a try. Sounds so easy and looks absolutely delicious.
Veena Azmanov
Thanks, Natalie.
Sophie
Wow, they look so light and delish. Perfect for this season. Thank you.
Veena Azmanov
They are light and delicious Sophie. Thanks
Debbie
I have never baked with rice flour but after reading this I want these cookies now. These sound amazing and I think this is going on my Christmas baking list. These sound easy ans look beautiful.
Veena Azmanov
These are so easy, so white and so delicious.
Jess
Oh yum! Being gluten free myself, I can really appreciate a good gluten free cookie recipe. I can’t wait to try these sweet treats out!
Veena Azmanov
Thanks, Jess. My grand mom used to just call them rice flour cookies not really paying attention to the fact that they were naturally gluten-free.
Aleta
These cookies are perfect! It's hard trying to find a great sugar cookie recipe that is gluten free. Thanks for sharing this, I look forward to making Christmas cookies!!
Veena Azmanov
Thanks, Aleta. I hope you try this
Leslie
I'm impressed that these cookies can last up to two weeks! They look absolutely perfect!
Veena Azmanov
Yes, they do have a good shelf life, Leslie. Thanks
Tammy
Making these with sweet rice flour is a fantastic idea! I love that they are naturally gluten free to so everyone can enjoy them! They look perfect. Pinning for later <3
Veena Azmanov
Thank you, Tammy. Yes, love that they are naturally gluten-free too.
Erika
Looking forward to baking these soon! Quick question, have you attempted using this dough to do slice and bake cookies after chilling if rolled into log form?
Thanks!
Veena Azmanov
No Erika. I have not tried to do that. If you do please let us know how it turned out. Thanks
Anna
I have ever tried baking with rice flour, but looking at these beautiful cookies makes me think that I will try it soon! Another great cookie recipe to add to my baking list this moth!
Veena Azmanov
Thanks, Anna. Yes, rice flour is very easy to work with.
Pam Greer
I have some gluten free family members coming for the holidays, so these cookies will be perfect!
Veena Azmanov
Thanks, Pam. Happy to hear you will find these useful
Andrea Metlika
I'm definitely adding these to my baking list this year. I have so many friends that will love these.
Veena Azmanov
Thank you, Andrea - Let me know if you try these
Kelsey
These would be a great cookie for a cookie exchange! I have always wanted to host one!
Veena Azmanov
Absolutely, Kelsey
Jen
These will be perfect for our cookie decorating party at school. We have a few GF students. Thank you!
Veena Azmanov
Awesome. If you use them let me know how it was.
Tawnie K Kroll
Made these cookies for girls night and they were incredible - thank you!!
Veena Azmanov
Yeey. So happy to hear that Tawnie. Thanks for coming back to write this feedback.