Cream the butter until it's the consistency of mayonnaise. Don't let it melt too much.
Add the sugar and mix with a whisk. Add the egg and mix.
Add the rice flour to the bowl in Step 2 and fold it in with a rubber spatula until the dough comes together.
Cut out the cookies into any shapes you like. Bake in an oven preheated to 180º C for 8-10 minutes. All done.
If you want to make cocoa cookie dough, you can mix some cocoa into the plain dough (without reducing the amount of flour).
Story Behind this Recipe
This recipe is a variation of my recipe for perfectly crispy cookies. When I replaced the cake flour and almond flour with rice flour, the cookies came out light and melted in my mouth.
Rice flour bakes faster, so the baking time is shorter than it was for the original recipe. Rice flour is more sensitive to humidity than cake flour.The day you bake the cookies, they'll be crispy, but the next day, they'll be soft and moist. They taste good either way.