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Sugar Cookes
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13 posts in this topic

I'm begging for a recipie for that and the icing. I like them soft and chewy too :lol: if that helps.

I thought well, since we had a pie crust thread, why not a sugar cookie one. Tis the season and all that jazz.

Also i don't have a mixer... so something hand stirred friendly?

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I'll beg, too. But I have a mixer.

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You mean like the ones at the store bakery in the plastic box with the colors on top?

ME TOO!!!!!

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I wonder if the new mix from Pamela's will have the right texture. I just hope I can find ones that I can use cookie cutters on.

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A few ideas here. Mine is delish :D

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A few ideas here. Mine is delish :D

My recipe is on that thread too. Cream cheese cut outs

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My recipe is on that thread too. Cream cheese cut outs

Those look really good!

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Gluten eaters usually ask for the recipe.

I have been experimenting with adding almond paste for more flavor. Has added that much flavor, but it didn`t change the consistancy.

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Just made some Halloween cookies (notice my new av? :rolleyes: )

Here is the recipe that I now use:

1 Cup Butter

1/2 Cup Brown Sugar

1 Cup Sugar

2 Eggs

2 Teaspoon Vanilla

3 1/4 Cups gluten-free Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Teaspoon Xanthan Gum

Cream butter and sugars well, add eggs and vanilla and mix till well blended. Combine all dry ingredients and add a little at a time until well blended. Refrigerate (overnight if possible). Roll out a little at a time using as little gluten-free flour as possible . . . keep rest of dough in fridge (or work fast). Cut out cookies and transfer to pan and bake in a 350 degree oven for 7 to 10 minutes. Let cool completely before decorating.

For non-cut-out cookies, I put the dough in a one gallon ziplock back, shape into a tube and refrigerate. After it's cold, remove from ziplock and roll to get a somewhat-even log of dough and then just slice and bake.

I use Annalise Roberts recipe for gluten-free flour mix: 6 cups brown rice flour (extra finely ground), 2 cups potato starch, 1 cup tapioca flour . . . I think the key to a good texture is the fineness of the grind of the rice flour. I use Authentic Foods Brown Rice flour . . . pricey, but I'll never go back to Bob's Red Mill rice flours (I do use their tapioca and potato starch). If I use white rice flour, I use Flying Horse brand from an Asian Market (much finer grind than Bob's Red Mill and cheaper as well).

Icing Recipe:

1 Cup Crisco

2 lbs bag of Powdered Sugar

2 Teaspoons Vanilla Extract

2 Teaspoons Butter Flavoring

Pinch of Salt

Enough Milk (Water works as well) to get to the thickness you like

Combine all.

Notes: If you want the white decorating icing, use Wilton's clear vanilla and clear butter flavoring. You don't have to use the butter flavoring . . . I've got it, I like it, I use it. Wilton's paste colors will let you get the deep colors. This is very forgiving on the quantities . . . I don't measure anything, just eyeball it.

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I have a super excellent soft, chewy gluten-free sugar cookie recipe! Will share once these moderators let me post around here!

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I have a super excellent soft, chewy gluten-free sugar cookie recipe! Will share once these moderators let me post around here!

All new posts are reviewed by the moderators. This ensures that inappropriate posts, spam and other self-promotion are not posted in the forum.

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I have a super excellent soft, chewy gluten-free sugar cookie recipe! Will share once these moderators let me post around here!

On the bright side, you're already half way there with the number of posts you need before the moderators let you post moderator-review-free.

The down side to that whole arrangement is that we no longer have access to cheap nikes, online pharmecauticals than can cure anything, or fake passports.

Go ahead and post your recipe!! I'm pretty happy with my current one, but I'm always looking to take credit for other people's suggestions improve my product. :D

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