By Natalie Weasley
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
Add the vanilla extract to the creamed butter and sugar, and mix well to combine.
In a separate bowl, whisk together the rice flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Press each ball down gently with the back of a fork to create a pattern on top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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This Dessert Gluten-Free Cookies recipe is ready in 25 minutes and features Butter, Granulated sugar, Vanilla extract and other delicious ingredients. Contains 75 calories total.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
Add the vanilla extract to the creamed butter and sugar, and mix well to combine.
In a separate bowl, whisk together the rice flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Press each ball down gently with the back of a fork to create a pattern on top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Calories per Serving: 75
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