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Best Sugar Cookies

This dough will not be white but it holds together when rolled out and tastes amazing. 

½ cup brown sugar

½ cup white sugar

½ cup room temperature butter

1 egg

½ cup sour cream

½ teaspoon gluten free vanilla

½ teaspoon baking soda

1 teaspoon baking powder

2 ½ - 3 ½ cups Ruby Range Basic Mix

¼ teaspoon salt

 

Cream sugars and butter together until smooth.  Add eggs, sour cream, and vanilla and beat well.  In a separate bowl stir dry ingredients together.  Add to creamed mixture.  Beat until smooth.  This needs to be a stiff dough so add flour until it is the right consistency.

Knead a few times to assure smoothness.  Wrap in plastic wrap and refrigerate 1 hour - 2 days.  

 

Lightly flour a bread board with rice flour.  Roll cold dough to ¼" thickness.  Cut with cookie cutters.  Bake at 350 10 - 12 minutes.



                                                                                                        

ROLL-OUT GLUTEN-FREE SUGAR COOKIES -  Great for Large Cookie Cutters 

(recipe from SillyYaks archives, created by Susan Jarrold - leader of San
Diego R.O.C.K. Chapter, and slightly modified for ease of use)

4 C. Sifted Flour (3 C. White Rice Flour, 2 tsp. Xanthum Gum, 1/8 C. Potato
Starch, & almost 1 more C. of White Rice Flour)
1 tsp. Baking Soda
1 Egg
½ tsp. Salt
1 C. Butter (can use margarine, but butter works best)
1 ½ C. Sugar
1 tsp. Vanilla
½ C. Sour Cream
1/8 tsp. Nutmeg (optional)

Sift first three ingredients together (Flour Baking Soda, Salt, Potato Starch ingredients)
Beat Butter, Egg, & Sugar until light & fluffy.  Beat in the Vanilla, Sour Cream & Nutmeg.
Gradually add Flour Mixture to this mixture.
Put in refrigerator for 1 hour OR overnight.
Spread out a generous amount of rice flour on your work surface, set about one-third of the dough down at a time, lightly sprinkle it with a little bit of rice flour and rub the rolling pin with rice flour before rolling the cookies. Roll out to 1/8" thickness.  (May need to add more rice flour if dough seems too sticky). 
Bake at 350 degrees for 10 minutes. Do not use an insulated cookie sheet. 

                                                                                                         
Rolled Sugar Cookies For those of you looking for a WONDERFUL cut out sugar cookie recipe, 
here it is.  Believe me, when I say they are better than the so 
called "real ones". 
 1 1/2 C. white rice flour 
1/2 tsp. cream of tartar 
1/2 tsp. baking soda 
1 1/2 tsp. Xanthan Gum 
1/8 tsp. salt 
1/2 C. butter or margarine (cold) 
1/2 C. sugar 
1/2 tsp. GF vanilla, lemon, or almond flavoring 
1 egg (cold)  

Combine rice flour, cream of tartar, soda, and Xanthan Gum, and salt. Mix well. Put n Kitchen Aid mixer on #1 speed for 4 minutes to blend.  
Cut in butter until mixture is in crumbs the size of peas.  In small bowl beat sugar, egg, and vanilla (or other flavoring of your choice) together.  Add this mixture to the dry ingredients and mix until dough pulls away from the sides.  Form into a flat ball shape and refrigerate 1 hour. 
Using freezer paper, dust with rice flour.  Put dough on freezer paper and sprinkle with rice flour. Roll dough 1/4" thick and cut out shapes as desired.  

Bake at 350 degrees for 12 minutes. Cool on wire rack. 

This recipe can be doubled. 

Please follow ALL of the above directions to the tee. If you 
substitute for example, wax paper instead of freezer paper, you will 
have problems!  I always make a double batch.  A double batch can 
make approximately 40 cookies, depending on the size of your cookie 
cutters. I used slightly larger ones. 


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