2 cups granulated sugar
1 tsp. salt
1 tsp. vanilla extract
1 cup milk (cow’s milk, nondairy milk, etc.)
2 large eggs
1 tsp. baking soda
1 cup softened butter
1 cup tapioca starch
1/4 tsp. guar gum
3 cups rice flour (plus some for rolling out dough)
Mix dry ingredients together in a large bowl. Add eggs, vanilla, milk, and butter and mix well, making sure all of the dry ingredients are incorporated. If the dough is too wet, add a little rice flour at a time until it is of good cookie dough consistency. Place in the refrigerator and chill for an hour or two.
Preheat oven to 375F. Roll the dough out to 1/4″ – 1/2″ thickness. Cut with cookie cutters that have been dipped in rice flour. Carefully place cutouts on cookie sheets that are lined with silicone mats. If you want to sprinkle with colored sugar, this is the time to do it.
Bake 7-10 minutes or until no longer shiny and they are set. The more browned they get, the more crispy they will be. Using a spatula, remove cookies to a cooling rack and cool completely before icing with a powdered sugar icing. Makes several dozen.