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  • Scott Adams
    Scott Adams

    Soft Sugar Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ryan Blokzyl.

    Ingredients:
    2/3 cup shortening
    ¾ cup sugar
    ½ teaspoon vanilla
    1 egg
    4 teaspoons milk
    2 cups gluten free flour (see below *)
    1 ½ teaspoons baking powder
    ¼ teaspoon salt
    1 teaspoon xanthan gum


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    Directions:
    Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour.

    Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).

    * Be careful as the cookies are fragile when warm.

    Topping:
    I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well.

    Gluten-Free Flour Mix:
    You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend:
    2 cups white rice flour
    2/3 cup potato starch
    1/3 cup tapioca flour

    Mix the flour and store extra in an airtight container in the refrigerator for future use.


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    I used:

    - olive oil instead of shortening

    - 2/3 C sugar instead of 3/4C but I find it still a little too sweet.

    - Combination of brown rice flour and sweet rice flour instead.

    - baked at 375 deg F for 15 minutes.

     

    Scooped 1 tsp for each cookie and was able to make between 45-60 small cookies. What I love about it is that I could make different shapes with it. Thanks so much for this recipe!

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    Guest Louise Willett

    Posted

    I loved the cookies but found the recipe lacking in information. It does not say what to use to cut out the cookies after you roll them out. As for rolling them out, it is near impossible as the dough is so soft. Someone mentioned scooping them out, not when it is rolled out!

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    Guest Melanie Henderson

    Posted

    This recipe was perfection! You give brilliant advice and I appreciate the concise format of explaining the recipes. Delicious! I have just moved to Argentina, and there are gluten free products on the market, but they aren't that great - you know kind of crappy powdery rubbish. Celiac disease wasn't recognized here by law until a few years ago, so that is why I think there isn't much good stuff available. I have taken your advice on premixing my own flour and I just wanted to say thanks! I'll be visiting this site much more often!

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    Delicious...I used brown rice flour and a gluten free mix containing xanthan gum and skipped the baking powder. Also added some mocha powder. My gluten-eating boyfriend loved them too!

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    This recipe turned out really well. I omitted the salt and subbed margarine in for the shortening (1:1). I also subbed out a cup of the rice flour for sorghum.

     

    I recommend using a tablespoon and spraying it with pam or cooking spray before scooping the batter onto the sheet. Much, much easier to handle.

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    I perfected my gluten-free chocolate chip cookie recipe, but my DS has been wanting sugar cookies for a while now so I decided to try this recipe. They turned out so well! I added 1 cup of sugar by mistake and added 2 tsp of Xanthan Gum and they turned out wonderfully! I mixed the mix as directed but opted not to roll the dough. Instead I used a small ice cream scooper to portion the cookies, rolled the dough in my hands to smooth the texture, and then pressed them flat with a spoon. I also baked them a little longer, approximately 8-9 mins.

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  • About Me

    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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