Soft Sugar Cookies (Gluten-Free)

Love the great ideas for all of the things that we can make gluten-free.

I'm glad to find soft food recipes, have a 4 year old with chewing issues

Would really help to the know number of servings (in this case, how many cookies) any recipe makes. Please try to make sure that this is addressed in the future. Thanks!

Newly diagnosed, loving all the great information and recipes!

I used:

- olive oil instead of shortening

- 2/3 C sugar instead of 3/4C but I find it still a little too sweet.

- Combination of brown rice flour and sweet rice flour instead.

- baked at 375 deg F for 15 minutes.

Scooped 1 tsp for each cookie and was able to make between 45-60 small cookies. What I love about it is that I could make different shapes with it. Thanks so much for this recipe!

My daughter and I love this recipe.

I loved the cookies but found the recipe lacking in information. It does not say what to use to cut out the cookies after you roll them out. As for rolling them out, it is near impossible as the dough is so soft. Someone mentioned scooping them out, not when it is rolled out!

I increased the amount of xanthan gun (1 tsp per cup of flour) and these cookies were very good! My 3 year old loved them!

This recipe was perfection! You give brilliant advice and I appreciate the concise format of explaining the recipes. Delicious! I have just moved to Argentina, and there are gluten free products on the market, but they aren't that great - you know kind of crappy powdery rubbish. Celiac disease wasn't recognized here by law until a few years ago, so that is why I think there isn't much good stuff available. I have taken your advice on premixing my own flour and I just wanted to say thanks! I'll be visiting this site much more often!

Delicious...I used brown rice flour and a gluten free mix containing xanthan gum and skipped the baking powder. Also added some mocha powder. My gluten-eating boyfriend loved them too!

This recipe turned out really well. I omitted the salt and subbed margarine in for the shortening (1:1). I also subbed out a cup of the rice flour for sorghum.

I recommend using a tablespoon and spraying it with pam or cooking spray before scooping the batter onto the sheet. Much, much easier to handle.

I perfected my gluten-free chocolate chip cookie recipe, but my DS has been wanting sugar cookies for a while now so I decided to try this recipe. They turned out so well! I added 1 cup of sugar by mistake and added 2 tsp of Xanthan Gum and they turned out wonderfully! I mixed the mix as directed but opted not to roll the dough. Instead I used a small ice cream scooper to portion the cookies, rolled the dough in my hands to smooth the texture, and then pressed them flat with a spoon. I also baked them a little longer, approximately 8-9 mins.