Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jules Shepard

    Sugar Cookies / Cut-Out Cookies (Gluten-Free)

    Jules Shepard


    Reviewed and edited by a celiac disease expert.

    This recipe is exactly what you've been looking for as a fun, interactive and TOTALLY yummy cookie, any time of year. My kids and I change the food coloring, depending on the season: orange (Halloween and Thanksgiving); red or green (Christmas); blue (Chanukah/Hanukah); red (Valentine's Day); green (St. Patrick's Day); pink, blue or green (Easter/Spring); red, white or blue (July 4) ... ok, you get the idea! I love to use this dough at kids' cooking classes I teach, as it's totally resilient and can stand up to any amount of rolling out and cutting, re-rolling and cutting, .... and it's always delicious. Have fun and happy (any) holiday!

    Ingredients:
    ¼ cup shortening (e.g. Earth Balance)
    ¼ cup canola oil
    2/3 cup granulated cane sugar
    2 egg yolks
    2 tsp. gluten-free vanilla extract
    1 ¾ cup Jules Gluten Free All Purpose Flour*
    ½ tsp. salt
    3 Tbs. water (as needed)
    food coloring (optional)
    colored sugar or frosting (optional – see below)



    Celiac.com Sponsor:




    *See my bio (top right).

    Gluten-Free Sugar CookiesDirections:
    Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

    Preheat oven to 350 F (static) or 325 F (convection).

    Lightly flour a clean rolling surface with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.

    Place cookies onto parchment-lined (or greased) cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired.

    Basic (but yummy) Frosting

    This frosting works wonderfully for cookies or cakes, made chocolate or vanilla or any other flavor you can devise. It is fast, easy, cheap and has always been gluten-free. Enjoy!

    Ingredients:
    1 cup sifted confectioner's sugar
    ½ tsp. vanilla extract (may use peppermint, orange, almond or other extract in the alternative)
    Milk (dairy or non-dairy), fruit juice, liqueur
    2 Tbs. unsweetened cocoa powder (only if making chocolate frosting)
    pinch of salt

    Directions:
    Whisk together the sugar (and cocoa if using), extract and liquid by gradually adding the liquid, a teaspoon or so at a time. Continue adding liquid until the frosting is the consistency you need for your dessert. The thinner the frosting, the better if you are drizzling it over a cake or cookie; the thicker it is, the better if you want to have a firmer coating.


    User Feedback

    Recommended Comments

    Tried the recipe it was extremely easy to make. However they were very sticky and I couldn't work with it. Where did I go wrong?

    Share this comment


    Link to comment
    Share on other sites
    Tried the recipe it was extremely easy to make. However they were very sticky and I couldn't work with it. Where did I go wrong?

    Hi Eli, the dough will be sticky if you don't get it nice and cold before working with it. Otherwise, you shouldn't have any problems with it being sticky or difficult to work with -- it's actually super easy to roll out when it's cold and lightly dusted with more of my flour or corn starch.

    Share this comment


    Link to comment
    Share on other sites

    These cookies were terrible. The dough did not stick to itself, was impossible to roll, and the cookies came out fragile. I followed the recipe to the letter three different times and it never seemed to work.

    Share this comment


    Link to comment
    Share on other sites

    I just made Christmas cookies with this recipe and they were great! I sell cookies for Christmas and had people asking about gluten-free. I decided to try these, and they worked out fine I refrigerated the dough overnight and rolled it out on the flour. I made them a little thicker than usual, and found that they worked a little better. No complaints here!

    Share this comment


    Link to comment
    Share on other sites

    Anytime I am making sugar cookies (at least gluten-free ones) the only way I can roll the dough out, is... first, I use a cold surface, like my laminate or granite counter top. then, I sprinkle white rice flour, using a sifter, tapping out the flour in a big circle. then, I put saran wrap over the top of the dough and THEN roll it out. ** dont even think about rolling it out without the Saran wrap over it. Forget it. Then, when it's rolled out to desired thickness, I peel off the Saran wrap, and make the cookie cutouts. getting those cutouts off the counter is also tricky. You must keep the dough cold. Again, I find it very hard to make good gluten-free sugar cookies. So I make them rarely. Good luck all.

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

  • Related Articles

    Scott Adams
    1-½ cups white rice flour
    ½ cup butter or margarine (cold)
    ½ teaspoon cream of tartar
    ½ cup sugar
    ½ teaspoon baking soda
    1 egg (cold)
    1-½ teaspoon xanthan gum
    ½ teaspoon gluten-free vanilla, lemon, or almond flavoring
    1/8 teaspoon salt
    Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the bu...

    Scott Adams
    This recipe comes to us from Lucy Shriver at the Gluten Free Kitchen.
    1 ½ cups brown rice flour
    ½ cup tapioca starch
    ½ Teaspoon Salt
    1 Teaspoon Baking Powder
    1 Teaspoon Vanilla
    1 Cup Sugar
    ½ Cup Butter, Softened
    2 Eggs, beaten
    In a medium size bowl, mix brown rice flour, tapioca starch, salt, and baking powder. Blend well and set...

    Scott Adams
    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...

    Scott Adams
    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
    Directions:
    Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir tog...

×
×
  • Create New...