A classic cookie that makes a delicious treat anytime. Try these sugar cookies plain, or decorate them with frosting to make them festive.
1 1/4 cups butter at room temperature
1 cup berry sugar
2 large eggs
1 1/2 cups sweet rice flour
1 1/2 cups brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 teaspoon vanilla extract
Heat the oven to 325 degrees.
Sift and combine the flours in a medium bowl.
With an electric mixer beat the butter and sugar in a medium bowl until light and fluffy.
Add the vanilla and mix the eggs in one at a time, beating after each addition.
Slowly add the flour mixture, beating at low speed until almost combined.
Place the dough on a lightly floured surface (use sweet rice flour) and knead until silky smooth.
Cut the dough in half and refrigerate for one hour.
Take one half of the dough and place it onto a large piece of parchment paper and top with another piece of parchment paper.
Roll out the dough until it is about a 1/4 inch thick.
Take cookie cutters of your choosing and cut out shapes from the dough.
Place the cookies onto baking sheets approximately 2 inches apart.
Repeat with the other half of the dough until it all has been used.
Bake in a 325 degree oven for 20 minutes or until golden brown.
Remove from the oven and cool in the pan for approximately 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with the frosting of your choice.
Note: I used a coffee frosting, brown sugar frosting, and a butter cream frosting.