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  • Scott Adams
    Scott Adams

    By Scott Adams •

    Christmas Sugar Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    Guest Jill Clark

    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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    Guest Sharon the Blogger Queen

    Guest Sharon the Blogger Queen

    Posted

    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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    Guest judy schroeder

    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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    Guest Leanne

    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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    Guest charlotte marsh
    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!

    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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  • About Me

    Scott Adams

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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