Not all gluten-free flours are the same. I’ve listed the all-purpose flours that I’ve used with this recipe and yielded great cookies.
Refrigeration is a must, otherwise, your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough, and it’s too sticky to pick up, put it back in the fridge before cutting.
Gluten-free flour absorbs less moisture compared to regular flour. As with any gluten-free recipe, using the same amount of flour provided in the recipe is recommended, and substitutions are highly discouraged.