Comments on: Super Soft Gluten Free Sugar Cookies

By: Grace

Grace — Fri, 28 May 2010 06:18:36 +0000

I love you, Stephanie! I might be able to keep my son happy with all your great GF recipes! Now if he will only TRY them… He decided a long time ago that GF stinks, and since he was diagnosed at 18 months and is now 10, I don’t blame him.

By: Eileen Curley

Eileen Curley — Wed, 16 Dec 2009 23:33:30 +0000

The recipe sounds delicious and I’m always looking for sweets. I yearn for regular cupcakes, etc. but I will remain gluten-free no matter what. I have most of the ingredients and will pick up what I need and do some additional baking. I spend almost 1 whole day on the weekend baking my own bread, making muffins,etc.

I’m not creative with my meals so I could use some helpful hints if anyone wishes to respond.
Thanks for the recipe Stephanie!

By: Diane Lorenz

Diane Lorenz — Mon, 30 Nov 2009 04:14:31 +0000

Thanks for sharing the recipies especially the gluten free sugar cookies. I have celiac as my son and granddaughter. Appreciate the new ones and will try them during the holidays.

By: Jen

Jen — Mon, 26 Oct 2009 18:10:33 +0000

I love that you buy your own bake sale donation! I will be doing that since we have to do dairy/egg free baked goods. Your cookies look great.

By: meg

meg — Tue, 20 Oct 2009 19:35:10 +0000

These look good. Mmmm.
I’ve had great luck with a GF recipe for sugar cookies from Kraft. The only big difference: it has cream cheese. I chill the dough and roll it out between two layers of wax paper. I think the wax paper method might work foryour dough because I’ve also made it work for adapted GF gingerbread cookies and adapted GF chocolate cookies (both recipes where I used rice flour instead of all-purpose).
Thanks for all you do.

By: Gina

Gina — Tue, 22 Sep 2009 05:06:33 +0000

Stephanie, I had to report back: I love this recipe. I used the Tom Sawyer Gluten Free flour, and instead of frosting, I made balls of dough and coated the tops with colored sugar before baking. I experimented with chilling in the freezer vs. not, and found that chilling made them really high. Like little mountains, but very good texture. Not chilling had them spread a little more like regular thick cookies. The sugar spread out nicely, and the cookies tasted great. I fooled around with some of the super poofy ones by adding some jam. Just baked them, and when finished (and still hot) took a small spoon and squished an indent in the center, which then got a small dollop of jam. OM NOM NOM!

I also made some dough ahead and put in plastic wrap to freeze. It thawed nicely, and the cookies baked up with no difference from freshly mixed. Great recipe, I plan to make batches of dough to store in the freezer for cookie emergencies. Thanks for posting this

By: auntjone

auntjone — Mon, 14 Sep 2009 16:31:18 +0000

Sweet! No pun intended…thanks!

By: Liz

Liz — Fri, 11 Sep 2009 03:23:39 +0000

I’ve had pretty good luck with way smooshy cookie dough using a metal cookie cutter for the shapes. Instead of cutting it out before hand, I just put the cutter on the pan and put a glob of dough in the middle. Then I cook the cookies with the cutter still on the pan. As the dough spreads and cooks, it stays in the shape of the cutter. When they’re done, I just pull off the cutter. Obviously not very practical for a large batch of cookies, but my kids love it for the small batches we do in the toaster oven where I only need a few shaped cookies to satisfy them. These cookies look way yummy, I’m thinking about giving them a try. Thanks for the recipe!

By: Christa

Christa — Fri, 11 Sep 2009 01:44:50 +0000

I just want to say THANK YOU!! I am Gluten Free and your recipes ROCK!!

By: Stephanie

Stephanie — Fri, 11 Sep 2009 01:44:37 +0000

Hi Aunt Jone,
I adapted this recipe from a traditional full-of-gluten one, so using regular all purpose flour will work just fine.
–steph