Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

I Need A Rolled Sugar Cookie Recipe


  • Please log in to reply

34 replies to this topic

#31 purple

 
purple

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,992 posts
 

Posted 16 December 2008 - 12:47 PM

I made these cookies this morning, while the taste was wonderful, I had a lot of trouble with the cookies crumbling. I used Tom Sawyer's flour blend and omitted the xanthan gum since the flour mix already has it in. By the last cookie sheet I figured out these things: Roll out the dough to at least 1/2" thick or more and don't leave the cookies rest 5 min. on the pan, remove them promply. When I followed the directions exactly, The cookies stuck to the cookie sheet leaving half the cookie behind and they would just crumble. I have had a similar experience with chocolate chip cookies. Anyone know how to remedy the "crumbling" cookie?


I would suggest using parchment paper, then let the cookies cool on it while loading up cookies on more paper. Or spray the pan?? More xanthan gum??
I made the egg free version (applesauce as a sub). The first batch tried to crumble so I let them cool a bit before removing them. They were fragile but hardened after cooling. They were so yummy there wasn't any leftover :)
The second batch, I baked them too long and they were hard. Mine never stuck to the cookie sheet and I never used parchment. I think some frosting should soften them.
I want to try making them again.
  • 0
Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

Celiac.com Sponsor:

#32 Sweetfudge

 
Sweetfudge

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,490 posts
 

Posted 20 December 2008 - 07:29 PM

I would suggest using parchment paper, then let the cookies cool on it while loading up cookies on more paper. Or spray the pan?? More xanthan gum??
I made the egg free version (applesauce as a sub). The first batch tried to crumble so I let them cool a bit before removing them. They were fragile but hardened after cooling. They were so yummy there wasn't any leftover :)
The second batch, I baked them too long and they were hard. Mine never stuck to the cookie sheet and I never used parchment. I think some frosting should soften them.
I want to try making them again.

ooh, i might have to try using applesauce to reduce the amount of shortening in mine! glad they worked out well.
  • 0
Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT
Gluten-free since June 2006
Also living with Hypoglycemia since 1991
Dairy-free for good since summer 2008
Started IBS diet and probiotics at GI's recommendation - Fall 2008
Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(
Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

#33 Roda

 
Roda

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,620 posts
 

Posted 22 December 2008 - 02:29 PM

Soft Gluten Free Sugar Cookies

INGREDIENTS
4 cups gluten free flour (I use this mix: 1 cup cornstarch, 1 cup tapioca flour, 1 cup rice flour, 1 TBSP potato flour)
3 teaspoons guar/xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup sour cream


DIRECTIONS
Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



I got this recipe from allrecipes.com years ago, and it became "my" sugar cookie recipe. I modified it to take it gluten free. The cookies are incredibly soft, so much so that they even take a little longer to dry out than most gluten free cookies. I hope it works well for you.



I made these cookies this morning, while the taste was wonderful, I had a lot of trouble with the cookies crumbling. I used Tom Sawyer's flour blend and omitted the xanthan gum since the flour mix already has it in. By the last cookie sheet I figured out these things: Roll out the dough to at least 1/2" thick or more and don't leave the cookies rest 5 min. on the pan, remove them promply. When I followed the directions exactly, The cookies stuck to the cookie sheet leaving half the cookie behind and they would just crumble. I have had a similar experience with chocolate chip cookies. Anyone know how to remedy the "crumbling" cookie?



Just a follow up. I made a batch of these this morning and I tried out a couple of different things and they turned out great. No more crumbling cookies! I used two eggs instead of one, rolled them out double the thickness recommended, and baked them for 10 min. on parchment paper lined cookie sheets. After taking them out of the oven I just slid the cookies on the parchment paper off onto a cooling rack to completly cool. They came off without a problem and did not crumble. They were great!! Santa is going to have some awesome cookies this year!! Happy baking everyone!
  • 0

Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.


#34 celiac-mommy

 
celiac-mommy

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,692 posts
 

Posted 22 December 2008 - 04:24 PM

I made these in my avitar. The dough ends up very elastic-not super sticky, but I rolled it out between 2 pieces of plastic wrap, cut the shapes out, pulled the excess off around the shapes and inverted the plastic wrap onto parchment paper. Sounds harder than it was, but overall, no major problems. They taste really good, very buttery!

2 sticks of softened butter
1 c sugar
2 eggs
1 tsp vanilla
3c gluten-free flour
3 tsp xanthan gum
1/2 tsp baking soda
1 tsp salt

Cream butter and sugar till fluffy, add eggs and vanilla
Combine dry ingredients together, add slowly to the butter mixture
Divide into 3 balls, wrap in plastic wrap and refrigerate or freeze for 30-60 minutes

Roll out (like mentioned above). Bake 375 for about 7-10 minutes or until edges are light brown. Cool completely before frosting.
  • 0

Rachelle 20dance.gif

Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)


#35 nb-canada

 
nb-canada

    Community Member

  • Advanced Members
  • PipPipPip
  • 57 posts
 

Posted 23 December 2008 - 02:53 PM

Your wish is my command :D

These are really good--I think they taste like "regular" sugar cookies, and the prep is the same....

Thanks a million jerseyangel (Patti) - this recipe is now my Sugar Cookie recipe - I don't have to look any further. Even my fussy husband thought they were good. Now all I have to do is decorate them to take to surprise my celiac son on Boxing Day. Have a Merry Christmas and Happy New Year! :D
  • 0
Happy to be Gluten-Free!




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: