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Soft Sugar Cookies (Gluten-Free)

This recipe comes to us from Ryan Blokzyl.

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

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.

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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.

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. welcomes your comments below (registration is NOT required).

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12 Responses:

Shirley Moulds
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said this on
01 Jan 2008 1:02:18 PM PDT
Love the great ideas for all of the things that we can make gluten-free.

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said this on
02 Jan 2008 3:31:00 PM PDT
I'm glad to find soft food recipes, have a 4 year old with chewing issues

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said this on
12 Jan 2008 8:13:44 AM PDT
Would really help to the know number of servings (in this case, how many cookies) any recipe makes. Please try to make sure that this is addressed in the future. Thanks!

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said this on
28 Jan 2008 7:57:01 AM PDT
Newly diagnosed, loving all the great information and recipes!

Lai Hwa
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said this on
23 Apr 2008 3:14:23 PM PDT
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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said this on
06 Dec 2008 9:55:11 AM PDT
My daughter and I love this recipe.

Louise Willett
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said this on
18 Mar 2009 9:29:54 AM PDT
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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said this on
22 Jul 2009 10:20:45 AM PDT
I increased the amount of xanthan gun (1 tsp per cup of flour) and these cookies were very good! My 3 year old loved them!

Melanie Henderson
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said this on
09 Aug 2009 4:51:09 PM PDT
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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said this on
11 Sep 2009 10:21:09 PM PDT
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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said this on
24 Dec 2010 7:12:32 PM PDT
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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said this on
09 Jun 2011 4:57:17 AM PDT
I perfected my GF 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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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi Jennifer, This thread might have some information that would help you. Your doctors are pretty lame IMHO. Perhaps you can find a celiac group in your area that has local meetings for support. They might also suggest a different doctor who knows how to treat celiac patients.

All the above posts are full of good advice. What I'd like to add is, if you have coeliac disease and continue to eat gluten, you run the risk of other autoimmune diseases in the future as well as osteoporosis, malnutrition and even cancer, so even if you had no symptoms at the beginning, and may also not have any symptoms if you eat gluten (not all coeliacs do), the damage is still being done to your gut and the rest of your body, so please be aware of this.

You could possibly try calling the places in Texas and Chicago to see if they can refer you somewhere that does accept your insurance. Oh good luck to you!

Hi Jennifer and welcome CyclingLady has given you some good advice above. You want certainty and that's entirely understandable. Go back to your doctors and explain that you need to know a little more and hopefully they will engage positively with you. If they don't, then do pursue a second opinion. I just wanted to address your last paragraph quoted above. The problem with celiac, or in my case non celiac gluten sensitivity, is that it presents or doesn't present in so many different ways. It can do hidden damage which may take many years to become apparent. It can impact in ways which are incredibly difficult to recognise or isolate. I am 'lucky' in that the way that gluten impacts on me is far worse than any mental or social isolation brought upon by the diet, so motivation is easy for me, even without the certainty of a celiac diagnosis, there really is no alternative, I don't think I'd last long on a gluten diet now. But I can well understand how difficult it may be to stay honest on the diet if you don't have any symptoms to deal with. The diet can be isolating, there does become a distance between you and 'normal' people. Who would want to deal with all that if they didn't have to? If you aren't satisfied with your doctors responses and choose to go back onto gluten I suggest you find another doctor and go back into the diagnostic process and properly exclude celiac, including a scope. Otherwise you could be taking a big risk with yr long term health. You may find that this process supplies you with an answer as if your diagnosis was correct your response to the reintroduction of gluten may surprise you, or not of course! best of luck!

There is currently not any enzymes you take that will get rid of gluten, they are working on a promising one to reduce symptoms but all others out there right now are a bust and will not help you much if it all with gluten exposure, Celiac is a auto immune disease, your reacting to the proteins of gluten and it is attacking them and your own body. I do suggest a digestive enzyme if you have food issues in general to help break them down. But this will not fix gluten exposure, reduce damage from gluten, or make gluten eating safe by any means. These current ones on the market are FAD ones target at healthy people and helping them with general digesting of gluten proteins but will not help you if you have celiacs to eliminate gluten reaction symptoms.