Winter Rice Cookies

Published on December 30, 2014

The weather outside may be frightening, but your kitchen is nice and warm! Get baking this winter with some comfort food that reminds you of Mom’s house — with a twist. For this recipe, you’ll need some of our Butte Creek Mill rice flour. Good news is, our rice flour is gluten free! We stone ground all our flours right here at the mill so you know our products are the freshest they can be.


Winter Rice Cookies
Author: Butte Creek Mill
  • Rice flour, 8 oz.
  • Sugar, 4 oz.
  • Egg, 1
  • Unsalted butter, 4 oz.
  • Ground cardamom, 1 tsp.
  • Rose water, 1 tbsp.
  • Baking powder, 1/2 tsp.
  1. You’ll need to start these cookies a day in advance, as they have to sit in the fridge overnight. First, melt the butter, and then mix it with the sugar in a mixing bowl until you get a creamy consistency.
  2. Add in the egg and mix that up before adding in the rose water.
  3. Slowly pour in the flour and cardamom, mixing as you go.
  4. Knead the mixture into a dough form and then place in the refrigerator for the night.
  5. In the morning, set the dough out on the counter for a half hour or so to bring it to a warmer temperature.
  6. Using a roller, flatten out the dough and cut out cookie shapes using a cookie cutter.
  7. Place the shapes on a tray lined with wax paper.
  8. Bake for 15 minutes at 325 degrees F. Then take a look at them: are they still wet? Place in the oven for another couple of minutes. When they look dry and white, take out of the oven and cool. You can serve them as soon as they have cooled down.

These make great cookies to celebrate the new year, as white is a symbol of hope! Don’t forget to check out Butte Creek Mills for all the fresh ground flours you need to make your holiday kitchen the warmest around.