Rice Flour Sugar Cookies

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.

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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 made them. Also, I loved how easy the recipe is.
These cookies are similar to the crisp rice flour biscuits popular in many countries.

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.

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Step by step: Rice flour cookies

• 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.
• 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 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.

more gluten free treats

• Flaky Marzipan Almond Crescent Cookies
• Coconut Almond Cookies (GF)
• Gluten-Free Chocolate Cake
• Almond Coconut Macaroons • 3 Ingredients (GF)
• Best Chocolate Torte Recipe

Frequently asked questions

more sugar cookie recipes

• Soft Almond Sugar Cookies
• Best Sugar Cookie Recipe (No Spread)
• Ultimate Lemon Sugar Cookies
• Cinnamon Sugar Cookies Recipe
• Red Velvet Sugar Cookies

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