Christmas Sugar Cookies (Gluten-Free)

My cookies ran together even after I refrigerated the dough and they tasted horrible. Do not try this recipe.

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.

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!

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!

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

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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.

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.

Could you explain the 3 cups 1 Cup? Thank you!

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 gluten-free 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.

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.