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Rollable Cookie Dough?

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I'm sorry if this has been asked before, but I couldn't find anything...

Does anyone have a simple recipe for gluten-free Sugar Cookies that end up nice and stiff so it can be rolled out?

Thanks in advance!


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Hi--I've used this recipe for sugar cookies the last 2 years for Christmas cookies. They come out exactly like the "regular wheat" ones you remember.


1 cup shortening (I use Spectrum--Crisco would work fine, I wouldn't use butter or margarine for this)

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 cups rice flour blend (see below)

1 1/2 teaspoons xanthan gum

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Mix all ingredients well. Wrap dough and chill for at least an hour.

Roll, cut and bake at 350 for 8-10 minutes.

This recipe can easily be doubled. I've also used it to make the crust for a fruit pizza.


6 cups rice flour

2 cups potato starch

1 cup tapioca flour (Since I'm intolerant to tapioca, I either substitute another cup of potato starch, or use a cup of cornstarch. Both work fine.)

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The best sugar cookie recipe I have found is posted here. I have used it countless times and fed it to lots of gluten eaters with no complaints.

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Thank you everyone!!!


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The following sugar cookie recipe was adapted from Crisco's recipe. It is easy, very forgiving, and makes great cookies.

Gluten Free Sugar Cookies

1 1/4 cups sugar

1 cup Butter Flavor Crisco

2 eggs

1/4 cup light corn syrup

1 Tbls. vanilla

2 cups gluten-free flour mix*

1 cup sweet rice flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. xanthan gum

In large bowl of electric mixer beat sugar and Crisco. Add eggs, syrup & vanilla, beating until fluffy. Combine all dry ingredients. Gradually add to creamed mixture at low speed until well blended. Divide dough into quarters. Wrap each quarter in plastic wrap and refrigerate 1 hour. Spread 2 Tbls. gluten-free flour on large sheet of wax paper. With hands, slightly flatten 1 quarter of dough on wax paper. With rolling pin dusted with gluten-free flour, roll dough to 1/4" thickness. Cut out with floured cutter. With pancake turner transfer cookies to ungreased baking sheet about 2" apart. Sprinkle with granulated or colored sugar crystals, or leave plain to frost later. Bake one sheet at a time at 375 degrees for 5-9 minutes (smaller, thinner cookies less). Do not overbake. Cool 2 minutes on baking sheet, then remove to racks to cool completely. Frost when completely cool. Makes about 4 dozen cookies.

I use Hagman's mix of white rice flour, tapioca flour/starch & potato starch, but any good gluten-free mix should work well.

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Here's a recipe posted from last year by another member-

Gluten Free Sugar Cookies or Fruit Pizza Base

1 3/4 c. margarine

3/4 c. instant vanilla pudding mix (jello brand is what I use - made by Kraft)

1/2 c. sugar

2 eggs

2 tsp. vanilla

4 c. featherlight mix (Bette Hagmans recipe)

1 3/4 tsp. xanthan gum

3/4 tsp. baking powder

1/3 tsp. salt

Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture. Chill about 1 hour.

Preheat oven to 350. Sprinkle a clean surface with potato starch. Place dough on counter, turning once to dust both sides of dough with starch. Roll or pat out 1/4 inch thick. Cut with cookie cutters.

Bake at 350 for about 11 minutes. (The edges will start browning, but the tops will still be very light.) Frost with cream cheese frosting. To make a fruit pizza, spread some of the dough (1/4 to 1/3 of a batch) in the bottom of a 9x13 cake pan, about the same thickness as (or a little thinnerthan) you do for cut out cookies. Bake at 350 until the center is cooked (this takes a bit longer than baking the cookies).

For Fruit Pizza, combine:

8 oz. cream cheese

1 c. powdered sugar

Spread over cooled crust (covers one 9 x 13 pan). Top with sliced fresh or canned fruit, such as strawberries, bananas, kiwi, peaches, mandarin oranges, or pineapple.

Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread

1 c. Rice flour

1 c. cornstarch

1 c. tapioca starch

1 Tbs. potato flour (NOT potato starch)

Personal preference***- With the sugar cookies they do need frosting I thought with a 1/2 cup sugar, without the frosting it tasted simiar to a shortbread style of cookie. You could always add more sugar if you dont want to frost them. They turned out great and were not crispy like some traditional they were more soft on the inside I thought but they rolled out just fine. My family loved them, even my mother who never eats sugar cookies.

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