By **Tinkerbell** on January 01, 2011
"From Naomi at the Better Batter Gluten-Free Flour website. Haven't tried this recipe yet, I'm waiting to get the flour in the mail. The instructions have been edited only for clarity from the originally posted recipe and at the moment prep time is an estimate and does not include refrigeration time."
Serving Size: 1 (401 g)
Servings Per Recipe: 1
"These cookies are really good! I make sugar cookies to decorate at Easter for the whole family, and one member is gluten-intolerant. She really enjoyed having her own cookies to decorate, too. There is debate among non-GF family members over taste, but I think they taste just like non-GF sugar cookies. I made them exactly as directed, but they were far too sticky to roll out and cut, even after several hours of refrigeration. We wound up just rolling them into balls. They spread out as they baked and we wound up with nice round cookies to decorate. These would make great cookies for ice cream sandwiches, too. Great recipe!"