(Gluten free) chocolate sparkle cookies

(Modified to be gluten free from a martha recipe)

Ingredients

Makes about 100

* 1 1/4 cup rice flour
* 1/2 cup potato starch
* 1/4 cup tapioca starch
* 3/4 cup Dutch cocoa powder (I used special dark with delightful results)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups unsalted butter, room temperature
* 2 cups sugar, plus more for dipping
* 2 large eggs
* 2 teaspoons pure vanilla extract

Directions

1. Sift together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment (you can do this in a bowl with a spoon but I hump heart my KitchenAid mixer), beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy. Add vanilla, and mix to combine. Slowly add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into 1-inch balls. Roll each ball in the sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely- we had trouble getting them to the wire racks, they kept detouring into our mouths.

During the baking process the cookies puff up and while cooling they collapse giving you those lovely crackles that sparkle with sugar. You can skip rolling them in sugar but they they wouldn’t sparkle and the baby Jesus would be sad.