Sugar Cookies
Recipe type: Dessert
  • ¼ cup Spectrum organic shortening (or butter)
  • ¼ cup coconut oil (or butter)
  • ¾ cup sugar
  • 1 egg
  • ½ teaspoon vanilla or almond extract
  • 1 Tablespoon milk (I used almond milk)
  • 1 cup rice flour
  • ½ cup potato flour (not potato starch)
  • ½ teaspoon baking powder
  • ¼ teaspoon xanthan gum
  1. Cream together the shortening, coconut oil, and sugar.
  2. Add the egg, extract, and milk. Mix well.
  3. In a small bowl combine the dry ingredients, then add them to the ingredients in the mixing bowl. Mix together well.
  4. Use a spatula to scrape all the dough out of the bowl onto plastic wrap. Cover and chill for one hour.
  5. Preheat oven to 350°.
  6. Divide the dough in half and place on a pastry mat or silicone baking mat. Cover it with a piece of plastic wrap and roll to about ⅛ inch thickness.
  7. Use cookie cutters to cut out dough shapes.
  8. Use a spatula to transfer the dough to an ungreased cookie sheet.
  9. Decorate with sprinkles if desired.
  10. Bake at 350° for 5 – 8 minutes (depending on thickness). Keep a close eye on them because the edges will brown quickly.
  11. Makes about 30 two-inch cookies.
Recipe by Gluten-Free Homemaker at