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
Kristen Stirzel
Hi, I would love to make your rice flour cookies for my brother who has many food allergies. He’s unable to have corn products, do you have any ideas about a substitution for the cornstarch in the recipe? Many thanks!
Veena Azmanov
Hey Kristen. You can also use tapioca starch or omit the cornstarch all together
Janice
Arrowroot is another sub...my hubby cant have corn, tapioca or potato....trying arrowroot now. 3:1 ratio of arrow to corn. My dough seems very sticky. Not sure how rollable it will be
Veena Azmanov
Perhaps you need a little more flour if it is sticky.
Shelly
Yummy!!!!! These are SO good!
Veena Azmanov
Thank you, Shelly. Happy you enjoyed these
Gloriana
I followed the recipe exactly, but I found the dough was really hard to handle since it was crumbling apart (even though I added the 4 Tbsp of water). I baked them, but they cracked and don't look smooth as the photo.
Veena Azmanov
Gloriana. Sounds like you needed a little more water. The dough is crumbly as you can see in the video. But it does work.
Navneet Jodhka
Hi I baked these rice flour sugar cookies. They are very gritty and have a raw taste though they are perfectly baked. I followed your recipe completely and even chilled the dough for a couple of hours. Can you please advise how to avoid making them gritty? The rice flour That I used is super fine. Thanks
Veena Azmanov
Navneet - sounds like the rice flour is thicker in consistency and the dough was perhaps not smooth? Maybe it needed more moisture to let the rice flour soften. I've never had this issue at all.
Kathy
Just tried these cookies. It was harder to work with at first but then I added more water and it became easier to roll. We loved these cookies. So tasty too. Thanks for sharing my daughter needs gluten-free so now I can give her some cookies
Veena Azmanov
Thank you Kathy, I am happy to hear that.
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.