SERVES 20–25
Around the holidays, there’s nothing better than making cookies with the little ones. I have been making these with my gorgeous niece Zoe and nephew Joel since they first began spending time with me in the kitchen, and you too can enjoy these with your family whether or not you celebrate Christmas. Use any shape cookie cutters you like.
1 large egg
⅓ cup (75 g) superfine sugar
½ cup (175 g) brown rice syrup
5 tablespoons (75 g) unsalted butter, melted
1 cup (130 g) superfine white rice flour
½ cup (90 g) potato flour
1 cup (90 g) soy flour
1 teaspoon xanthan gum or guar gum
1 teaspoon gluten-free baking powder
1 to 1½ heaping tablespoons ground ginger
Cornstarch, for rolling out dough
Gluten-free icing (optional)
1. Preheat the oven to 300°F (150°C). Line three baking sheets with parchment paper (or work in batches).
2. Beat the egg and sugar together in a large bowl with a wooden spoon. Stir in the brown rice syrup and melted butter.
3. Sift the rice flour, potato flour, soy flour, xanthan gum, baking powder, and ginger together three times into a separate bowl (or whisk in a bowl until well combined). Add to the syrup mixture and mix well to combine. Refrigerate for 15 minutes to firm up slightly.
4. Lightly sprinkle your work surface with cornstarch. Roll out the dough on the floured surface to a thickness of ¾ to 1 inch (2 to 3 mm). Use a cookie cutter to cut out shapes (it doesn’t have to be people, of course—you could do stars, pine trees, or any shape you like). Place on the baking sheets, allowing room for spreading.
5. Bake for 8 to 10 minutes. Cool on the sheets for 10 to 15 minutes, then transfer to a wire rack to cool completely. When cool, decorate with gluten-free icing, if desired.
PER SERVING (1/25 recipe; not including icing): 92 calories; 3 g protein; 3 g total fat; 2 g saturated fat; 15 g carbohydrates; 0 g fiber; 34 mg sodium