Try a Gluten free sugar cookie recipe




A simple gluten free sugar cookie recipe is really versatile. I decorate them, add different flavours and really have fun with them during holidays and when I take them to parties.

Basic sugar cookie recipes can yield crisp or soft cookies depending on the recipe. The flavour is usually delicate with hints of butter and vanilla. However, when using some gluten free flour the flavour can change and be a bit stronger. Sugar Cookie Recipe #1:

  • 3 cups GF 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 GF 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. 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.

    Gluten Free Baking Tips

    "Gluten free flour can make cookies with a stronger taste. Use GF natural vanilla and add more."


    Rolled Sugar Cookies:#2

    • 1-1/2 cups white rice flour
    • 1/2 cup butter or margarine (cold)
    • 1/2 teaspoon cream of tartar
    • 1/2 cup sugar
    • 1/2 teaspoon baking soda
    • 1 egg (cold)
    • 1-1/2 teaspoon xanthum gum
    • 1/2 teaspoon GF vanilla, lemon, or almond flavouring
    • 1/8 teaspoon salt
    Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.In a small bowl beat the sugar, egg, and vanilla (or other flavouring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired.Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of "Lifeline,"












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