Looking For Two Recipes & A Question

[waterlily-]

I'm looking for a good gingerbread and sugar cookie recipes, the roll out kind.

And the question; When ever I bake sugar cookies (non roll out kind) or chocolate chip cookies they're perfect right out of the oven & cooled. Nice and soft with a slight crisp to them. But the next day whether or not they've been under plastic wrap they're really soft and fall apart when you pick them up! For the life of me I cannot figure this out. I've baked them smaller, left them out, etc. But they still fall to pieces.

Can anyone help me out with this?

Thanks!

[luvs2eat]

I'm sorry... I have no answers for you. I don't bake cookies anymore... I have such a strong memory of the flavor and of making homemade chocolate chip cookies and every one I've tasted since going gluten-free (YEARS ago)is just "not right." There are lots of things I've come to love, but gluten-free cookies are not one of those things. Sorry.

[jerseyangel]

I've been making these for the last several years--I store them in a Tupperware container and they don't fall apart. They bake up and taste just like "regular" ones--

SUGAR COOKIES

1 cup shortening

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 cups rice flour blend (I simply use 2 cups of rice flour and one cup of potato starch--I'm intolerant to tapioca)

1 1/2 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Cream shortening and sugar, add eggs and vanilla. When combined, add dry ingredients. Wrap dough (I also flatten it a little) and chill for about an hour. Roll out and cut as desired.

Bake at 350 for 8-10 minutes. Cool, frost and decorate.

This dough makes a great "crust" for a fruit pizza or tart. It also doubles very well.

[freeatlast]

  On 12/4/2010 at 4:43 AM, waterlily_ said:

I'm looking for a good gingerbread and sugar cookie recipes, the roll out kind.

And the question; When ever I bake sugar cookies (non roll out kind) or chocolate chip cookies they're perfect right out of the oven & cooled. Nice and soft with a slight crisp to them. But the next day whether or not they've been under plastic wrap they're really soft and fall apart when you pick them up! For the life of me I cannot figure this out. I've baked them smaller, left them out, etc. But they still fall to pieces.

Can anyone help me out with this?

Thanks!

I do not bake cookies anymore since I gained the extra 10 lbs. that I still have to take off. But, I have 2 recipes in my files that I copied from here, probably. Here's the first one:

I use this sugar cookie recipe from Gluten free cookie school. They're really good. The best part is that you can be flexible. I made DH these cookies with m&m's in them.

Gluten Free Sugar Cookies

1 c. sugar

1 c. butter (2 sticks)

1 egg

2 1/2 c. Gluten Free Flour All Purpose Flour Mix

1 tsp. baking soda

1/4 tsp. cinnamon (optional)

1. Cream the sugar and butter (for further direction click here).

2. With the mixer still on medium speed, add the egg. Mix until well combined.

3. Sift the Gluten Free Flour Mix, baking soda and cinnamon.

4. Add the dry ingredients to the batter and mix well.

5. Shape the dough into a ball and place between two sheets of wax paper that have been very lightly floured. Flatten the ball a bit, and then roll out the dough until it is 1/8 inch thick. (more on this next week, if you’re not sure how to proceed).

6. Move the rolled out dough to the refrigerator and chill for 15 minutes. Then remove the top layer of parchment paper and cut out your cookies with a cookie cutter.

7. Place the cookies on a greased sheet pan. Sprinkle them with sugar and then bake at 425 degrees for 8 minutes.

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[waterlily-]

Thank you!

[momtok&m]

My cookies get crumbly too. I just look at it as excuse to eat a lot of cookies fresh out of the oven I wonder if storing them with a piece of bread would work?

I just made some and kept the dough in the fridge (or freezer would work too) and baked a dozen or two as I needed them.

[purple]

I just made gingersnaps for Thanksgiving. I doubled the recipe, used some for a pie crust and made cut out bears to mail to my dd. Then I froze the rest for another pie.

This recipe is from "Cooking Free" by Carol Fenster.

Gingersnaps

1/4 cup (1/2 stick) butter or margarine

3 tablespoons molasses or sorghum syrup

1/2 cup packed light brown sugar or maple syrup

1 teaspoon vanilla extract

1 1/2 cups Flour Blend*

1 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 tablespoons water (if needed)

rice flour for dusting

1. In food processor, combine butter, molassas, sugar, and vanilla. Add remaining ingredients and blend until dough forms a ball. (Add water, 1 tablespoon at a time. only if mixture fails to form a large ball-or if using electric mixer instead of food processor.) Refrigerate for 1 hour.

2. Preheat oven to 325 degrees F. Grease baking sheet or line with parchment paper.

3. Dust your hands with rice flour and shape dough into 1-inch balls. Place on prepared baking sheet at least 1 inch apart. Flatten balls slightly with bottom of drinking glass.

4. Bake for 20-25 minutes, until cookies start to brown on bottom. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.

Makes 16 cookies.

* flour blend:

1 1/2 cups sorghum flour

1 1/2 cups potato starch, cornstarch, or amaranth starch

1 cup tapioca flour

1/2 cup corn flour, almond flour, bean flour or chestnut flour

my notes:

I used a mixer. Bake only 8-15 minutes depending on the size. I made 30 or more. Roll into balls and roll in sugar if desired. Makes a great tasting pie crust for a no bake pumpkin cheesecake.

I use sorghum, cornstarch and tapioca in amounts posted in her recipe.

try this recipe:

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[waterlily-]

Thank you!

[lcbannon]

This is the best, softest Sugar Cookie I have ever had the pleasure to make- thousands of times.

2 sticks of butter or oleo

2 cups of sugar

2 Eggs

[Mizzo]

  On 12/6/2010 at 4:07 AM, lcbannon said:

This is the best, softest Sugar Cookie I have ever had the pleasure to make- thousands of times.

2 sticks of butter or oleo

2 cups of sugar

2 Eggs

[lcbannon]

My flour mix has some

3 cups Sorguhm

4 cups Rice Flour- I usually use 2 white and 2 brown or whatever mix you like

1 Cup Millet

2 cups Potato Starch

2 cups Tapioca Starch

1/2 cup Potato Flour ( I whiz instant potato flakes- much cheaper)

1/2 cup ground flax- Optional

1/8 to 1/4 cup xanthan gum

If you use your own gluten-free flour you could add about 1/2 teasp xanthan, I really don't care for much of it.

[MelindaLee]

  On 12/4/2010 at 1:21 PM, luvs2eat said:

I'm sorry... I have no answers for you. I don't bake cookies anymore... I have such a strong memory of the flavor and of making homemade chocolate chip cookies and every one I've tasted since going gluten-free (YEARS ago)is just "not right." There are lots of things I've come to love, but gluten-free cookies are not one of those things. Sorry.

You need to search the 36 hour chocolate chip cookies here. My DS walked in my house, grabbed one, and freaked because he though it was not gluten-free. They are really good! My co-workers love them, and they are not gluten-free!! (Edit: I mean, my co-workers don't eat gluten-free)

[Ginsou]

  On 12/10/2010 at 5:00 AM, MelindaLee said:

You need to search the 36 hour chocolate chip cookies here. My DS walked in my house, grabbed one, and freaked because he though it was not gluten-free. They are really good! My co-workers love them, and they are not gluten-free!! (Edit: I mean, my co-workers don't eat gluten-free)

Here's the website:

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