Community Pick
Gluten Free Dutch Sugar Cookies
"These cookies are very yummy. They are crisp on the outside and alittle soft on the inside. They remind me of those wheat containing animal crackers, that I used to eat as a kid(before I was diagnosed with Celiac Disease.)These cookies are very yummy and lots of fun to make and decorate.I like making them with coloured sugar or shaking alittle powdered sugar on them.They also keep very well in a sealed container.Last year I made them to take up to my cottage on our week of holidays. Everyone loved them, and couldn't believe that they were gluten free!"
photo by limeandspoontt
- Ready In:
- 43mins
- Ingredients:
- 11
- Yields:
-
36-40 cookies
- Serves:
- 36-40
ingredients
- 1 cup rice flour
- 1⁄2 cup tapioca flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 2 1⁄2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 1 cup Butter Flavor Crisco
- 1 eggs or 1/4 cup liquid egg substitute
- 2 teaspoons vanilla
- 1⁄4 cup potato starch, for kneading
directions
- Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
- In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
- Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
- Cut into desired shapes and place on pan.
- Decorate with coloured sugars before baking or use frosting to decorate after baking.
- (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
- Bake for about 13 minutes. Cool very slightly before removing from the pan.
Questions & Replies
-
If I use a cup for cup gluten-free flour, do I omit the cornstarch, tapioca flour and rice flour (and xantham gum if it's in the flour mix? -
Has anyone tried substituting real butter for the Crisco?
Reviews
-
This is the best gluten-free sugar cookie recipe I have ever tried! The dough is very easy to work with... great for making holiday cookies with kids. The taste and texture are excellent. I substituted butter for Crisco and used an egg (not egg replacer). I highly recommend this recipe!!! -
These cookies were wonderful. Easy to make and great to eat. I made them for my son to take to school No one they were gluten free. Thank you -
My husband loved these! He loves to eat some of the dough and he said the dough was even better than the cookies. I used butter instead of crisco.
-
This is the best gluten-free sugar cookie recipe I have used in 5 years. It turned out perfectly. Easy dough to work with. Stayed together and cut out cookies moved smoothly to the pan. Taste great too! -
Can't help but agree with all the other posts! These are fabulous! They roll out so nice and are the easiest to work with. I have been baking this recipe now for two years and its the one I always go for. This year I added a touch of nutmeg and they were awesome. These make nice Christmas gifts! Thank you for the great recipe!!
see 22 more reviews
Tweaks
-
Great recipe! I used butter instead of Crisco and added 1tsp of dried orange peel also. -
I haven't made these yet and was just wondering if these would work for my class. I'm doing a Christmas project on Holland and I'm going to make Dutch cookies. One of the people in my class can't have gluten so I thought this might be a good alternative, please comment and suggest! Also if you have any other Dutch cookie suggestions please tell me!!! -
This had great flavor and a texture like a shortbread cookie. The only changes I made were to substitute 1/2 cup of the sugar with coconut sugar, just to lower the glycemic index a bit, and I added 1/2 tsp of Lorann's Buttery Sweet Dough emulsion to the mix. PERFECTION!
-
Wonderfully good! I subbed half of the sugar with Truvia to save calories. These were a hit with everyone. A glaze of truvia, cream and butter was a perfect frosting.
-
These turned out so well! Definitely a keeper recipe, and "best of 2011" for me. The dough is very forgiving...a little greasy to work with, but the end result is crisp without being hard. They are very nice as they are, but we're planning to ice some and decorate. I used half veg shortening and half earth balance. I also subbed oat flour for the one cup of corn starch, as oats aren't a problem for us. This will be my go-to cut-out cookie recipe from now on. Thank you!
see 5 more tweaks
RECIPE SUBMITTED BY
*********************************************
My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies.
I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen.
All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
