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- Soft Sugar Cookies (Gluten-Free)
Soft Sugar Cookies (Gluten-Free)
- By Scott Adams
- Published 12/26/2007
- Gluten-Free Cookie Recipes
-
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Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Soft Sugar Cookies (Gluten-Free)
Ingredients:
2/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
4 teaspoons milk
2 cups gluten free flour (see below *)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum
Directions:
Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour.
Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).
* Be careful as the cookies are fragile when warm.
Topping:
I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well.
Gluten-Free Flour Mix:
You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Mix the flour and store extra in an airtight container in the refrigerator for future use.
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