I always love a reason to make cookies. I just can’t reason them often enough to make them for myself. So when someone asks, graduates, passes a test, or has a baby, I’m going to cookie town.
The trick to these cookies is chilling the dough for at least an hour. I also happen to really love the taste of the rice flour and like a thicker cookie. If you roll these out too thin, they won’t be the same. I also keep a VERY close eye on these so they never really brown. By then, you risk them becoming crispy.
These are oh so close to the lofthouse sugar cookies you can buy in the store. (ahem, not that I know what those taste like?). I may have had one too many boxes during my college years. Luckily my kids don’t know those versions, but they do love mine! They are great for giveaways since the frosting holds well and store nicely.
- ½ c. butter (1 stick)
- 1 c. white sugar
- 2 eggs
- ¾ tsp. salt
- 1½ tsp baking powder
- 1½ tsp xantham gum
- 1 tsp. vanilla extract or paste
- 3 c. rice flour blend (I used Betty Crocker's)
- ¼ c. butter, softened
- 2 c. powdered sugar
- 4 Tbs. heavy cream
- Cream the butter and sugar together. Then add the eggs and beat until combined.
- Add the salt, baking powder, xantham gum, and vanilla. Then add the rice flour blend and mix until combined.
- Cover the bowl of your mixer in plastic wrap and chill the dough for at least 1 hour.
- While dough is chilling, make frosting. Cream butter and sugar together then add heavy cream 1 tbsp at a time until desired consistency is reached.
- Roll the dough out between two pieces of parchment paper until it is between ¼″ and ½″ thick. Cut the cookies out using your favorite cookie shape.
- Bake in a preheated 350F oven for 8-10minutes. (remember, smaller shapes may be smaller). Let cool for a minute, and then move to a cooling rack.
- Frost, top with sprinkles, and let sit at room temperature in an airtight container.