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    Scott Adams
    Scott Adams

    By Scott Adams •

    Sugar Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

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    In a medium size bowl, mix brown rice flour, tapioca starch, salt, and baking powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies.

    Bake on an un-greased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan.

    I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a ½ inch of dough and placed on cookie sheet). When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite gluten-free chocolate frosting on each cookie, place a Hersheys kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hersheys kiss, to make it resemble a hat band. If you need a icing recipe, please e-mail me and I will be happy to mail them. ( I use a butter cream icing.).


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    Guest karenBurke

    Guest karenBurke

    Posted

    The recipes looked interesting but for some reason I could not print them.

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    Guest Kimberly Siewert

    Guest Kimberly Siewert

    Posted

    It doesn't say how long to bake the cookies.

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    Guest Lyd

    This recipe is delicious! I was so surprised. I used white rice flour instead of brown rice flour and it turned out great, no gooey textures. Also, you can replace butter for oil, and you can use less sugar for a healthier option. Cookies are still sweet and delicious!

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  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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