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.
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.
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.
Rice Flour Sugar Cookies (naturally gluten-free)
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.
Video
Ingredients
- ½ cup (100 g) Vegetable Shortening or butter
- ¾ cup (90 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- ¼ tsp Salt
- 1½ cup (240 g) Rice flour
- ¼ cup (60 ml) Water up to 8 tbsp -if necessary
Method
- 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 mix well.Pro tip: If the dough feels too dry – add one or two tablespoons water (up to 4 tbsp if necessary)½ cup Vegetable Shortening , ¾ cup Powdered sugar, 1 tsp Vanilla extract, 1 tbsp Cornstarch, ¼ tsp Salt, 1½ cup Rice flour, ¼ cup Water
- 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. Pro tip: Alternatively, you can roll the dough into balls, flatten it on your palm, and place it on a baking tray.
- Bake for 10 to 12 minutes until the edges start to get a slight color. These cookies are white even after baking, so it’s 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more gluten free treats
- Flaky Marzipan Almond Crescent Cookies
- Coconut Almond Cookies (GF)
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- Best Chocolate Torte Recipe
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.
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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I have not yet tried this recipe but I’m looking for a shortbread style recipe using only rice flour and cornstarch. Do you think this would work or will it be too hard?
Great question, Caroline! 😊
Yes — this recipe can work as a shortbread-style cookie using rice flour and cornstarch, but the texture will be a little different from classic wheat-based shortbread. Because rice flour has no gluten and cornstarch makes baked goods very tender, these cookies turn out delicate, light, and crumbly rather than firm and snappy.
If you like a soft, melt-in-the-mouth texture, you’ll enjoy them. Just handle gently and let them cool completely before moving.
Hope that helps — let me know how they turn out! 😊
This is pretty much the same as my recipe for Scottish shortbread!
Yes very similar
I love this recipe for my daughter.That has food allergies.
Though They keep coming out hard? Is there something I did wrong?
I would love to get some feedback so I Fix What’s going on before christmas.
Thank you
Hey Kay, My daughter loves these too, though she does not have any allergies. I find that when I add less water, these get dry quickly! Try adding a few extra tbsp of water next batch and see if it makes a difference.
Great recipe, trying it first time today!
Can you freeze the dough?
Thanks in advance
I have not made these yet but I was wondering if you could roll the dough into a log, refrigerate, and then cut into slices and bake. Like refrigerator cookies.
I have not tired it but it might work.
Thank you so much for this recipe. I used lemon zest and juice instead of vanilla, arrowroot instead of corn, and corn-free powdered sugar for my corn -allergic daughter. Using a cookie press, I finally produced a gluten-free spritz cookie she can eat. AND my husband declared them delicious!
Thank you so much, Moris, for the lovely feedback. You made my day.
Hi, Veena, could I make these cookies thicker and add ginger bread seasonings for Christmas?
I’m sure you can, Cristina. I have not tested it.
If I don’t have enough rice flour, can I substitute a part of it with regular flour?
Yes, Izzy, You can, and you may need to adjust consistency with damp hands.
My son has a corn allergy. Any way to adjust this recipe to avoid using corn? Thank you!
Olivia, you can use additional rice flour instead of corn.
The white cookies are hard as a rock. Is there any way to soften them up?
If they are overbaked they become hard. You can use water to soften them a bit (not too much water otherwise they will be difficult to work with)