1-2-3 Gluten-Free Cookie Dough

Roughly one part sugar, two parts butter, and three parts gluten-free flour blend, this cookie dough is indeed “easy as one, two, three.” Roll this dough out to make cut-out cookies that can be sprinkled with sugar or colored with food dye for holiday celebrations.

Makes around 6-8 large cookies (3-4" in diameter)

4 oz. (1 stick) Butter, unsalted
3 oz. (approx. ½ cup, minus 1 tbsp.) White rice flour
2.3 oz. (approx. ½ cup) Brown rice flour
1 oz. (approx. 3 Tbsp) Potato starch
1.3 oz. (approx. 1/3 cup, minus 1 tsp.) Tapioca starch
2 oz. (1/4 cup) Granulated Sugar
1 Egg, large

1. Cut the butter into ¼” pieces.
2. Combine all ingredients in a bowl. Mix (by hand or with a paddle attachment on a mixer) until thoroughly combined.
3. Wrap the dough in plastic or waxed paper.
4. Refrigerate for at least two hours before use. Depending on the application, it can be held in the refrigerator for two weeks or even frozen for up to two months.
5. Roll dough out to ¼” thickness onto a lightly dusted clear plastic sheet or clean, gluten-free linen. (Use ¼ cup cornstarch and ¼ cup white rice flour for dusting).
6. Before cutting shapes, return dough to refrigerator for 15 minutes. Cut the dough with a clean, lightly dusted cookie cutter. Place onto parchment-lined cookie sheet, spaced 1/2" apart. Before baking, pierce the surface of each cookie with a fork.
7. Cookies can be brushed with cold water, followed by a light dusting of coarse, colored granulated sugar. Bake in a preheated 375°F oven. Bake approx. 10-15 minutes, or until slight browning of edges form.
8. Allow cookies to cool on baking sheet. When cooled, remove to a plate or tray. Cookies can be coated on top with a simple gluten-free glaze: Use 1/2 cup sifted powdered sugar, mix in 2 to 3 tbsp. of warm water. Mix until smooth. You can add a drop or two more water to make a thinner consistency.