Gluten-Free Cream Cookies with Rice Flour
Soft, buttery gluten-free cookies made with brown rice flour, potato starch, and tapioca starch. The dough requires chilling before rolling and cutting into shapes. Baked until the bottoms are lightly browned while the tops remain white, these cookies stay tender when stored properly in an airtight container.
Ingredients
Instructions
- 1
Beat softened butter and granulated sugar in stand mixer until fully incorporated.
- 2
Add eggs and beat until mixed in.
- 3
Slowly add heavy cream and vanilla extract, scraping down the bowl and mixing until no lumps remain.
- 4
In a separate bowl, whisk together brown rice flour, potato starch, tapioca starch, cornstarch, baking powder, xanthan gum, and salt.
- 5
Mix dry ingredients into the cream mixture, running mixer until fully incorporated.
- 6
Cover and refrigerate for 3 hours or overnight.
- 7
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- 8
Between two sheets of plastic wrap, roll cookie dough until just over 1/4-inch thick, sprinkling with extra rice flour to prevent sticking. Work with half the dough at a time if needed.
- 9
Cut out cookies using a cookie cutter and place on prepared baking sheets, leaving 2 inches between cookies. Reform scraps and re-roll.
- 10
Bake until cookies are lightly browned on the bottom but tops remain white, approximately 10-12 minutes.
- 11
Let cookies sit on baking sheet for a few minutes before transferring to wire cooling rack.
- 12
Store cooled cookies in an airtight container with waxed paper or parchment paper between layers.
Tips
Work with half the dough at a time when rolling to make handling easier.
Incorporate as little extra flour as possible while rolling to avoid tough cookies.
Allow cookies to cool completely before storing to prevent condensation.
Good to Know
Airtight container with parchment or waxed paper between layers at room temperature.
Dough can be prepared and refrigerated overnight before rolling and baking.
Serve at room temperature.
Common Mistakes
Add too much flour while rolling to avoid tough, dry cookies.
Overbake past light browning on bottoms to avoid hard texture.