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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 220.6
  • Total Fat: 11.9 g
  • Cholesterol: 45.8 mg
  • Sodium: 131.3 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.1 g

View full nutritional breakdown of Gluten Free Sugar Cookies calories by ingredient
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Gluten Free Sugar Cookies

Submitted by: TDEARMON

Introduction

This is a version of gluten free cookies. We tried it for the first time today, it turned out pretty good, they are a little bit flaky, but other than that they taste pretty good This is a version of gluten free cookies. We tried it for the first time today, it turned out pretty good, they are a little bit flaky, but other than that they taste pretty good
Number of Servings: 28

Ingredients

    1 3/4 Cup Margarine/Butter
    3/4 Cup Instant vanilla pudding mix (make sure it's gluten free)
    1/2 Cup Sugar
    2 Eggs
    2 tsp. Vanilla
    1 1/3 Cup Rice Flour
    1 1/3 Cup Cornstarch
    1 1/3 Cup Tapioca Starch
    1 Tbs. Potato Flour
    1 3/4 tsp. Xanthan Gum
    3/4 tsp. Baking Powder
    1/4 tsp. Salt

Directions

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.

Pre Heat 350 degrees

Sprinkle a clean surface with potato starch. Place dough on the clean surface, turning once to dust both sides of dough with starch. Roll or pat out 1/4 inch thick. Cut with cookie cutters and place cookies 1 inch apart on ungreased cookie sheets.

Bake for about 11 minutes. The edges will start browning, but the tops will still be very light.

Frost with Cream Cheese Frosting and decorate as desired.

Makes 24-32 cookies.

Number of Servings: 28

Recipe submitted by SparkPeople user TDEARMON.






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Member Ratings For This Recipe

  • May I use guar gum?
    - 12/6/11

    Reply from TDEARMON (12/6/11)
    You should be able to use gar gum. The only difference that I found between xanthum gum and gar gum is that xanthum comes from corn based products and that gar gum comes from legumes. So as long as you have one of the two in them then the cookies should hold together.


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  • These were wonderful! I made them at xmas for my daughter who was recently diagnosed to replace our family recipie of almond sugar cookies. I added almond flavoring and underbaked them, as we love soft, thick sugar cookies. They froze well and tasted great. (even the dough was good) - 1/5/10

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