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- Christmas Sugar Cookies (Gluten-Free)
Christmas Sugar Cookies (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cookie Recipes
- Rating:
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 so they can begin to live 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.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
3 cups gluten-free flour mix*
2 eggs
1 teaspoon soda
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon almond (or flavoring of your choice)
1 cup gluten-free margarine
Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.
Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.
2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.
* Bette Hagman's Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
Tapioca Flour 1 part
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19 Responses to "Christmas Sugar Cookies (Gluten-Free)"
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10 Nov 2007 2:56:19 PM PDT MY CHILD IS A VERY FUSSY EATER. IT IS HARD TO FIND SOMETHING SHE WOULD LIKE. I HOPE THIS IS ONE THAT WILL WORK.
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21 Dec 2007 7:32:48 AM PDT I made the Christmas sugar cookie. They stuck to the pan and were all crumbs. Is there something missing in the recipe?
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22 Dec 2007 7:35:40 AM PDT I found that Bette Hagman's gluten-free flour mix works better it tastes better they taste closer to the 'real thing' that is 2 parts white rice flour 2/3 parts potato startch 1/3 part tapioca flour and don't forget the xantham gum. I didn't see it in the recipe 1 1/2 teaspoons will do it it will keep them together.
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31 Jan 2008 4:56:09 AM PDT These were the best thing this Christmas! (I guess if you roll them out in wax paper you can keep them from crumbling).
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29 Nov 2008 12:47:45 PM PDT My grandmother has celiac disease and she loves cookies so I hope she likes these.
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10 Dec 2008 5:44:08 PM PDT I'm a diabetic and a celiac patient.
It is really hard being both, trying to balance both diets. |
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19 Dec 2008 8:38:08 AM PDT Nailed it!!!! These are perfect for the holiday party today. I had to make some adjustments to the recipe because of food allergies and I didn't have Tartar. Here are my changes:
Egg = egg replacer Tartar = doubled the baking soda instead Butter = Shortening + butter flavor Flour mix = Bobs Red Mill Gluten-Free Baking Mix (Yeah Bob!!) I pressed the dough into a fat disc and chilled for about an hour. Then I rolled it between sheets of plastic. Also, I ALWAYS use parchment for baking - no stick, no mess. I'm so Happy! |
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25 Oct 2009 1:40:08 AM PDT Hi Sharon, sounds like you've got to grips with this recipe so can you tell me what it means by soda, is it bicarb of soda? Thank You Charlotte
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04 Feb 2009 10:23:19 AM PDT Please correct the recipe by adding the xanthan gum to it!!
It just doesn't work without it. |
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18 Feb 2009 2:56:37 PM PDT I've made these for my grand daughter for Christmas and Valentine's Day and she just loves them!! They are hard to roll out, so I pat them out on gluten free flour then press the cookie cutter in and take off with a spatula.
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20 Jul 2009 10:37:30 PM PDT I am really happy that this website exists, I was born with celiac disease, and when I was a baby I almost died because of it. And not being able to eat like other people can be irritating. I mean I know that everyone around you isn't gonna stop eating gluten just 'cause I can't have it, I know that VERY well; I'm just glad I can have something just as good and possibly better.
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03 Dec 2009 7:16:24 PM PDT This is my 8yr old sons 1st christmas gluten free, he is also allergic to refined suger. This website has given me lots of ideas. Thank you!
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23 Dec 2009 9:10:24 AM PDT Hi amber...just a thought...we use xylitol instead of sugar in our recipes... maybe it will help you! We are working on this recipe now...so I will let you know how it turns out!
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05 Dec 2009 8:04:28 PM PDT My cookies ran together even after I refrigerated the dough and they tasted horrible. Do not try this recipe.
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21 Dec 2009 11:59:43 AM PDT Hey, my friend has celiac disease we were making the cookies and they taste awesome they just run together and make a big ol' mess and it seems like something is missing from the recipe, but other wise it filled us with Christmas cheer and made our snow day the happiest day ever and remember flour is power.
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14 Mar 2010 4:07:08 PM PDT Like Jill Clark said above add about 1 1/2 tsp. of xanthan gum and it won't run or crumble on you. As for the flour, I found if you use a basic baking flour recipe it works great try it with:
White Rice Flour 3 Cups 1 Cup Brown Rice Flour 3 Cups 1 Cup Potato Starch 2 Cups 2/3 Cup Tapioca Flour 1 Cup 1/3 Cup ------------------------------------------------- Total 9 Cups 3 Cups and its important to remember that when cooking Gluten-free you can double or quadruple a recipe but NEVER triple it. Gluten-free recipes don't work at all when you triple them. |
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02 Feb 2011 2:03:39 PM PDT Could you explain the 3 cups 1 Cup? Thank you!
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27 Oct 2011 10:39:39 PM PDT I can't even get the dough to form up to roll out properly. I made no substitutions, and I did not double or triple the recipe. It's just thick and goopy. Not sure what I'm doing wrong. I have had more success substituting a GF mix that's 50/50 that Bette Hagman mix and her Rice flour mix, and 1/2 tsp of Xanthan per cup of flour in regular recipes. Sorry, this one just isn't turning out.
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04 Dec 2011 9:49:31 AM PDT These cookies are melt in your mouth delicious. I followed the recipe and used margarine instead of butter. I chilled the dough for 2 hours, and I baked the cookies on parchment paper. They are not too crumbly, and the flavor is perfect.
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