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    Christmas Sugar Cookies (Gluten-Free)


    Scott Adams


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    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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    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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    Guest Muriel Sloothaak

    Posted

    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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    Guest Jill Clark

    Posted

    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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    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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    Guest elizabeth

    Posted

    My grandmother has celiac disease and she loves cookies so I hope she likes these.

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    I'm a diabetic and a celiac patient.

    It is really hard being both, trying to balance both diets.

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    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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    Please correct the recipe by adding the xanthan gum to it!!

    It just doesn't work without it.

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    Guest judy schroeder

    Posted

    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

    Posted

    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

    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!

    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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    Guest Amber Glines

    Posted

    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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    Guest sad baker

    Posted

    My cookies ran together even after I refrigerated the dough and they tasted horrible. Do not try this recipe.

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    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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    Guest tami rose

    Posted

    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!

    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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    Guest Libertybelle

    Posted

    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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    Guest Mary Foran

    Posted

    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.

    Could you explain the 3 cups 1 Cup? Thank you!

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    Guest Heather

    Posted

    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 gluten-free 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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    Guest hubbyisglutenfree

    Posted

    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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  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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