Created By Elizabeth Barbone February 12, 2014 For these easy cookies, I used Betty Crocker's Sugar Cookie Mix. The recipe ingredients reflect that. If you prefer another mix, follow the package as directed. For cut out cookies, add enough white rice flour to "tighten" the dough. I'd start with 3 tablespoons and go from there.Prep Time:30 minutes Cook time:about 12 minutes per batch. About an hour total Total time:about one hour. Servesmakes about two dozen cookies
1 box (15 ounces) Betty Crocker Gluten-Free Sugar Cookie Mix 1 stick (4 ounces/ 1/2 cup) butter 1 large egg 1 tablespoon water 2 teaspoons vanilla extract pink food color For Cut-Out Cookies 1/4 cup white rice flour, divided plus more for rolling.
Adjust oven rack to middle position. Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. Set aside.
In large bowl, combine sugar cookie mix, butter, egg, water, vanilla extract, and a few drops of pink food coloring.
Mix, using a handheld mixer, on medium speed until dough forms.
For Drop Cookies: Drop cookie dough, about one tablespoon each, onto prepared cookie sheet. Space cookies about two inches apart. Dough spreads during baking. Bake until edges just turn golden brown, about 12 minutes. Remove pan from oven. Allow cookies to cool on the pan for two minutes. Then, using a metal spatula, transfer cookies to a wire cooling rack. Repeat until all dough is used.
For Cut-Out Cookies: Add three tablespoons white rice flour to dough. Mix. If dough is firm stop. If dough isn't firm, add remaining one tablespoon white rice flour. Pat dough into rectangle. Wrap in plastic wrap or slip dough into a plastic bag. Chill for ten minutes.
Remove dough from the refrigerator. Roll dough out on a generously white rice floured countertop, about 1/4-inch thick. Cut out into shapes. Place six cut outs onto rimmed baking sheet. Chill cookies, on baking sheet, for five minutes. If the baking sheet doesn't fit into your refrigerator, place the cut outs onto a plate. Chill. Then transfer to baking sheet. Bake until cookies are set, about 12 minutes. Allow cookies to cool on the pan for two minutes. Then, using a metal spatula, transfer cookies to a wire cooling rack. Repeat, chilling cut outs before baking, with remaining dough. Bake each batch of cookies on a cool baking sheet to prevent the cookies from spreading. I always have one baking sheet in the oven and another cooling on the counter.
Note from Elizabeth
Since I had an extra baking sheet handy, I cut out all the cookies and chilled them all. I baked my first sheet of cookies. Then for the next batch, I grabbed six cookies from the refrigerator and baked those. I continued until all the cookies were baked. This saved time.