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Christmas Sugar Cookies (Gluten-Free)

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.

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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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19 Responses:

 
ANGEL
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Nov 2007 2:56:19 PM PST
MY CHILD IS A VERY FUSSY EATER. IT IS HARD TO FIND SOMETHING SHE WOULD LIKE. I HOPE THIS IS ONE THAT WILL WORK.

 
Muriel Sloothaak
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
21 Dec 2007 7:32:48 AM PST
I made the Christmas sugar cookie. They stuck to the pan and were all crumbs. Is there something missing in the recipe?

 
Jill Clark
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said this on
22 Dec 2007 7:35:40 AM PST
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.

 
Emily
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
31 Jan 2008 4:56:09 AM PST
These were the best thing this Christmas! (I guess if you roll them out in wax paper you can keep them from crumbling).

 
elizabeth
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Nov 2008 12:47:45 PM PST
My grandmother has celiac disease and she loves cookies so I hope she likes these.

 
Coleen
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said this on
10 Dec 2008 5:44:08 PM PST
I'm a diabetic and a celiac patient.
It is really hard being both, trying to balance both diets.

 
Sharon the Blogger Queen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Dec 2008 8:38:08 AM PST
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!

 
charlotte marsh
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said this on
25 Oct 2009 1:40:08 AM PST
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

 
lisa
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
04 Feb 2009 10:23:19 AM PST
Please correct the recipe by adding the xanthan gum to it!!
It just doesn't work without it.

 
judy schroeder
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
18 Feb 2009 2:56:37 PM PST
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.

 
Leanne
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jul 2009 10:37:30 PM PST
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.

 
Amber Glines
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said this on
03 Dec 2009 7:16:24 PM PST
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!

 
tami rose
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said this on
23 Dec 2009 9:10:24 AM PST
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!

 
sad baker
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
05 Dec 2009 8:04:28 PM PST
My cookies ran together even after I refrigerated the dough and they tasted horrible. Do not try this recipe.

 
hmb
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
21 Dec 2009 11:59:43 AM PST
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.

 
Libertybelle
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
14 Mar 2010 4:07:08 PM PST
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.

 
Mary Foran
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
02 Feb 2011 2:03:39 PM PST
Could you explain the 3 cups 1 Cup? Thank you!

 
Heather
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
27 Oct 2011 10:39:39 PM PST
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 GF 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.

 
hubbyisglutenfree
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 Dec 2011 9:49:31 AM PST
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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