Hannah’s Gluten Free Sugar Cookies

Hannah's GF Rice Flour Sugar Cookies

I used my awesome WonderMill to grind sweet rice (also called glutinous rice) into a lovely flour that is no different than what I pay top dollar for in the store. I’ll be saving tons of money with my WonderMill and I can’t tell you how happy that makes me!

Since my daughter has been blessed with baking talents, I turned her loose in the kitchen. The result was perfectly baked gluten free sugar cookies. I love her! These cookies are great plain, but also great for decorating. We whipped up a buttery icing and sprinkled a little pumpkin pie spice on top for prettiness, as the icing was about the same color as the cookies. We don’t use food colorings but I’m looking into natural ways to color icings.

The WonderMill made quick work of grinding flour for this recipe. Sweet rice in, flour out. I love simple!

Grinding rice flour


You can roll these cookies out and use cookie cutters for fun shapes, but they come out perfectly round and beautiful when you roll them into balls. I like to roll them in demerara sugar before baking, this time we were out so we used regular sugar. Flatten them slightly when you put them on the baking sheet.

Rolling dough balls

Hannah's Gluten Free Sugar Cookies
Recipe type: Cookies
Cuisine: American
Serves: 36-48
An easy and delicious recipe for gluten free sugar cookies. The almond flavoring really makes these cookies pop. Terrific plain or frosted with your favorite cookie frosting.
  • 3 cups of freshly milled sweet rice flour
  • 1 cup butter
  • 1 cup sugar
  • ½ tsp aluminum-free baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 eggs, beaten
  • ½ tsp vanilla
  • ½ tsp almond extract
  • *Optional* ½ cup demerara sugar
  1. Preheat oven to 350
  2. Mix dry ingredients together
  3. Combine eggs, vanilla and almond extract
  4. Add to dry ingredients and mix well to form dough
  5. Roll dough and use cookie cutters -OR-
  6. Roll dough into small balls and roll in demerara sugar before placing on cookie sheet
  7. Bake for 8-10 minutes or until edges just start to brown slightly. Do not overbake!


About Dawn @ohsweetmercy

Dawn @ohsweetmercy.com is a wife and homeschooling mom of a lovely teenage daughter and very spirited five year old son. She is also blessed with three grown up stepsons and a grandson. Faith, family and food are her passions…along with writing, photography and riding the Harley with the love of her life. Attending a Nourishing Our Children seminar opened her eyes to the realities of our industrial food system and she strives to prepare real, whole, nourishing foods for her family with a limited budget while being mindful of the gluten-free needs of her family. Her motto is “doing the best you can with what you have is better than doing nothing at all.
This entry was posted in Grain Mill Challenge and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


Related Posts on the Grain Mill Wagon: