SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Sugar Cookies - Gluten Free
Share This:

Sugar Cookies - Gluten Free

Gluten Free.

Directions

Step 1

In food processor, blend butter (room temperature, not melted), honey, sugar and vanilla until smooth. Add flour, xanthan gum, salt, baking powder, baking soda, egg white and lemon peel, blending until mixture forms large ball. If using electric mixer, blend ingredients, then add water if needed, 1 tablespoon at a time. Shape into flat disk, cover tightly and refrigerate for 1 hour.

Step 2

Spray a large cookie sheet with nonstick vegetable spray. Preheat oven to 325°F. Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2” apart on cookie sheet.

Step 3

Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container.

Makes 24 cookies.
Sugar Cookies - Gluten Free

Servings: 24

Rating

***

Products Used in this Recipe

Mixes
GF All Purpose Baking Flour

View Details »
Baking Aids
Xanthan Gum

View Details »
Baking Aids
Sea Salt

View Details »
Baking Aids
Baking Powder

View Details »
Gluten Free
Baking Soda

View Details »

Ratings & Comments (9)

5 Stars  44%  4
4 Stars 22%  2
3 Stars 0%  0
2 Stars 0%  0
1 Star 33%  3

***

9 Reviews

Write A Review »

****
steph December 20, 2011
Good, but could be sweeter. I recommend using a little more sugar. Other than that was great!
*
Melissa April 7, 2012
Had to add almost double the sugar and 2 more tbsp butter and they were not as I had hoped.
*
Elle December 4, 2012
I followed this recipe almost exactly, but I didn't like these at all. The taste was just not right and the texture was off too...even my kids didn't care for them.
*****
Dennis December 12, 2012
I give it zero stars. The cookies have a terrible after taste. Making them is a waste of time and money. We were totally disappointed. Tomorrow I feed them to our backyard squirrels.we
*****
MJ December 17, 2012
This recipe is actually perfect as long as you double the amounts of butter and sugar. Trust me, with those modifications, the cookies turn out super yummy!
*****
Mom of 8 January 27, 2013
I doubled the butter & sugar as one person suggested, decreased the vanilla to 1 tsp and added 1/2 tsp almond extract. They baked up flat and crispy @ 8 minutes but tasted great. Next time will be decreasing the butter back to 1/4 cup.
*****
Syd March 16, 2013
The cookies were good.. I just took out the lemons and added in (on top)sugar icing! They tasted like sugar cookies that you get in the store... take my advice! Yummmm....
****
RW April 3, 2013
Used coconut oil instead of butter and left out the vanilla, and they
came out fine! The lemon peel gives a great little kick...
*
Amy December 26, 2013
Came out tasting like something similar to graham cracker or biscotti (not very sweet, slightly biscuity). It's great if that's what you're going for. Because I know it's possible to make great gluten-free sugar cookies, this recipe doesn't cut it. Needs a lot more butter and sugar.

Connect With Bob's Red Mill

Sign Up For Our Newsletter