Recipe yields about 2 dozen cookies, depending on the size of cutter used
Not all gluten-free flours are the same. I’ve included the three all-purpose flours that I’ve made this with and that have 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 isn’t like regular flour; it doesn’t absorb moisture like wheat. Like with any gluten-free recipe, using the suggested flour is recommended, and substitutions are highly discouraged.