Easy-to-Make. Buttery Christmas cookies.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk together gluten-free flour, baking powder, and salt in a small bowl.
Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack*. Repeat with remaining dough.
*If sugar melts during baking, roll warm cookies in powdered sugar.
Store cookies in an airtight container for up to five days.
The original version of this recipe used individual gluten-free flours. It has since been updated and tested to use a gluten-free flour blend. If you enjoyed the original recipe, here are the flours:
3/4 cup white rice flour (3 ounces; 85 grams)
1/4 cup sweet rice flour (1 ounce; 28 grams)
1/4 cup potato starch (1 ounce; 28 grams)