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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

I Need A Rolled Sugar Cookie Recipe
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35 posts in this topic

I made Patti's recipe yesterday using butter because it's what I had. I also added

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Gluten-free Sugar Cookies

Even though I advocate finding joy in foods that are naturally gluten-free, it is the holidays. And I still like some traditions. No matter what, I still like roll-out sugar cookies, thick and threaded through with vanilla, cut into Christmas-tree shapes and frosted with buttercream frosting.

This is a recipe I adapted from Sonya Joseph's gluten-free cooking class I took at the beginning of the month. They work. They'll fill that need.

2 1/2 cups of your favorite gluten-free flour

1 teaspoon baking powder

2 1/2 teaspoons of xanthan gum (omit if your gluten-free flour mix already contains this)

1 cup sugar

1/2 cup margarine

1/2 cup butter

1 egg

2 teaspoons vanilla (make sure it's gluten-free. Use only pure vanilla, please.)

1/2 teaspoon freshly grated nutmeg

After you have preheated the oven to 350

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THANK YOU, PATTI!

You are most welcome, and I'm so happy your daughter liked them :D

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Great recipe! I used all butter as that is what I had in the house. They rolled our beautifully into many shapes. Slightly underbaking them produces a soft in the middle cookie. I'm going to make some into Milano type cookies when they cool down. I shaped some into pretzel shapes and sprinkled with coarse sugar. They look like the ones in the blue tins everyone has at Christmas---but they taste way better!

Yeah Patti!

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Soft Gluten Free Sugar Cookies

INGREDIENTS

4 cups gluten free flour (I use this mix: 1 cup cornstarch, 1 cup tapioca flour, 1 cup rice flour, 1 TBSP potato flour)

3 teaspoons guar/xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup sour cream

DIRECTIONS

Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.

Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I got this recipe from allrecipes.com years ago, and it became "my" sugar cookie recipe. I modified it to take it gluten free. The cookies are incredibly soft, so much so that they even take a little longer to dry out than most gluten free cookies. ;) I hope it works well for you.

I made these cookies this morning, while the taste was wonderful, I had a lot of trouble with the cookies crumbling. I used Tom Sawyer's flour blend and omitted the xanthan gum since the flour mix already has it in. By the last cookie sheet I figured out these things: Roll out the dough to at least 1/2" thick or more and don't leave the cookies rest 5 min. on the pan, remove them promply. When I followed the directions exactly, The cookies stuck to the cookie sheet leaving half the cookie behind and they would just crumble. I have had a similar experience with chocolate chip cookies. Anyone know how to remedy the "crumbling" cookie?

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I made these cookies this morning, while the taste was wonderful, I had a lot of trouble with the cookies crumbling. I used Tom Sawyer's flour blend and omitted the xanthan gum since the flour mix already has it in. By the last cookie sheet I figured out these things: Roll out the dough to at least 1/2" thick or more and don't leave the cookies rest 5 min. on the pan, remove them promply. When I followed the directions exactly, The cookies stuck to the cookie sheet leaving half the cookie behind and they would just crumble. I have had a similar experience with chocolate chip cookies. Anyone know how to remedy the "crumbling" cookie?

I would suggest using parchment paper, then let the cookies cool on it while loading up cookies on more paper. Or spray the pan?? More xanthan gum??

I made the egg free version (applesauce as a sub). The first batch tried to crumble so I let them cool a bit before removing them. They were fragile but hardened after cooling. They were so yummy there wasn't any leftover :)

The second batch, I baked them too long and they were hard. Mine never stuck to the cookie sheet and I never used parchment. I think some frosting should soften them.

I want to try making them again.

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I would suggest using parchment paper, then let the cookies cool on it while loading up cookies on more paper. Or spray the pan?? More xanthan gum??

I made the egg free version (applesauce as a sub). The first batch tried to crumble so I let them cool a bit before removing them. They were fragile but hardened after cooling. They were so yummy there wasn't any leftover :)

The second batch, I baked them too long and they were hard. Mine never stuck to the cookie sheet and I never used parchment. I think some frosting should soften them.

I want to try making them again.

ooh, i might have to try using applesauce to reduce the amount of shortening in mine! glad they worked out well.

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Soft Gluten Free Sugar Cookies

INGREDIENTS

4 cups gluten free flour (I use this mix: 1 cup cornstarch, 1 cup tapioca flour, 1 cup rice flour, 1 TBSP potato flour)

3 teaspoons guar/xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup sour cream

DIRECTIONS

Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.

Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I got this recipe from allrecipes.com years ago, and it became "my" sugar cookie recipe. I modified it to take it gluten free. The cookies are incredibly soft, so much so that they even take a little longer to dry out than most gluten free cookies. I hope it works well for you.

I made these cookies this morning, while the taste was wonderful, I had a lot of trouble with the cookies crumbling. I used Tom Sawyer's flour blend and omitted the xanthan gum since the flour mix already has it in. By the last cookie sheet I figured out these things: Roll out the dough to at least 1/2" thick or more and don't leave the cookies rest 5 min. on the pan, remove them promply. When I followed the directions exactly, The cookies stuck to the cookie sheet leaving half the cookie behind and they would just crumble. I have had a similar experience with chocolate chip cookies. Anyone know how to remedy the "crumbling" cookie?

Just a follow up. I made a batch of these this morning and I tried out a couple of different things and they turned out great. No more crumbling cookies! I used two eggs instead of one, rolled them out double the thickness recommended, and baked them for 10 min. on parchment paper lined cookie sheets. After taking them out of the oven I just slid the cookies on the parchment paper off onto a cooling rack to completly cool. They came off without a problem and did not crumble. They were great!! Santa is going to have some awesome cookies this year!! Happy baking everyone!

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I made these in my avitar. The dough ends up very elastic-not super sticky, but I rolled it out between 2 pieces of plastic wrap, cut the shapes out, pulled the excess off around the shapes and inverted the plastic wrap onto parchment paper. Sounds harder than it was, but overall, no major problems. They taste really good, very buttery!

2 sticks of softened butter

1 c sugar

2 eggs

1 tsp vanilla

3c gluten-free flour

3 tsp xanthan gum

1/2 tsp baking soda

1 tsp salt

Cream butter and sugar till fluffy, add eggs and vanilla

Combine dry ingredients together, add slowly to the butter mixture

Divide into 3 balls, wrap in plastic wrap and refrigerate or freeze for 30-60 minutes

Roll out (like mentioned above). Bake 375 for about 7-10 minutes or until edges are light brown. Cool completely before frosting.

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Your wish is my command :D

These are really good--I think they taste like "regular" sugar cookies, and the prep is the same....

Thanks a million jerseyangel (Patti) - this recipe is now my Sugar Cookie recipe - I don't have to look any further. Even my fussy husband thought they were good. Now all I have to do is decorate them to take to surprise my celiac son on Boxing Day. Have a Merry Christmas and Happy New Year! :D

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