10 Dec Sugar Cookies
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| Prep Time | 30 minutes |
| Cook Time | 8 - 10 minutes |
| Passive Time | 60 minutes |
| Servings |
cookies
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Ingredients
- 1/2 cup white rice flour plus a little extra for rolling
- 1/4 cup sorghum flour
- 1/4 cup millet flour
- 1/4 cup arrowroot starch
- 1/2 tsp baking powder
- 1/4 tsp Himalayan salt
- 1/3 cup white sugar
- 5 Tbsp ghee
- 1 Tbsp water
- 1 large egg
- 1/2 tsp vanilla extract
Ingredients
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Rate this recipe!
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Instructions
- In a small mixing bowl, combine the rice flour, sorghum flour, millet flour, arrowroot starch, baking soda, and salt. Stir until the ingredients are well blended together. Set aside.
- In a new mixing bowl, combine the sugar, ghee, and water. Cream together for 1 minute.
- Add the egg and vanilla extract. Beat for 1 minute.
- Add the flour mixture to the egg mixture.
- Stir until all of the flour is incorporated and a dough forms.
- Chill the dough in the refrigerator for at least 60 minutes (up to over night).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Roll the dough out to 1/8 - 1/4 inch thick.
- Cut the dough into fun shapes.
- Bake for 8 - 10 minutes.
- Let the cookies cool on a baking sheet for 5 minutes before transferring them to a cooling rack.
- Transfer to a cooling rack to cool completely.
- Store in an air tight container.