By GlutenFreeGirl on August 25, 2006
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"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!"
Serving Size: 1 (20 g)
Servings Per Recipe: 36
"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."
"I should have known when I searched "Gluten Free Sugar Cookies" that the best recipe would come from my favorite author/blogger! Thank you Shauna! I topped some with a sprinkle of sugar, and others, left plain, then frosted with gf frosting and rainbow sprinkles. *faint* Delicious! Coworkers and friends can't believe they're gf. Thank you!"
"We made these egg free by using egg replacer and it turned out really really well. My son got to make his first Christmas cookies and he loved it. My son, daughter and I are gluten free. My husband is egg free and it's totally hard to find good cookies. Way to go GlutenFreeGirl."
"I confess I had to make some subs...used 1 cup Fleischmann's Unsalted margarine instead of crisco and used Ener-G egg replacer (1 egg's worth) for the egg. I let these cool completely on the cookie sheet. I think they were actually better the next day. Next time I'm going to use potato starch in place of the cornstarch. Best Egg-free GFCF cutouts I've tried. They don't go poof into a bunch of crumbs when you bite into them!!! Thanks GlutenFreeGirl!!!"
"I found this recipe in one of B. Hagman's cookbooks and made them for Christmas. They were very good. Crisp on outside with a nice chewy center. The kids enjoyed decorating them. The dough was incredibly easy to work with. My 6 year old was rolling it out and cutting cookies! Great family recipe and activity."
"I used 1/2 cup real butter and 1/4 cup butter flavor crisco for these. We baked them a little bit longer to make them crisper since that way they actually tasted a lot like traditional shortbread. Thank you so much for posting this recipe."
"I have a 5 year old that got to decorate Valentines cookies for the first time last month! This recipe is sooooo easy and sooooo good! I roll them a little thicker so they're a little softer. Thanks for the recipe!"
"I agree with the recipe author - they do have the same texture as animal cookies! These are the most delicious gluten-free sugar cookies. The dough was a little tricky to work with and I had to add quite a bit of potato starch to get it workable, but they turned out awesome. I used the butter-flavor Crisco and a real egg. While the Crisco isn't the healthiest choice, these are cookies after all!"
"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!"
"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!!"
"I have not had Christmas cut-out sugar cookie for over 15 years. This year my adult son was also diagnosed with celiac disease. I wanted a traditional sugar cookie to serve this year. We had always made cut out cookies and iced them for Christmas when he was a boy. This recipe was easy to make and the dough rolled out and handled better than those traditional wheat cookies of the past. They were also a huge hit with all the non gluten free crowd too."
"We made these cookies last week and had great success. My son is gf, but my other two children and the 5 other children visiting ate the cookies up. I think they taste very close to the real thing. The only negative in this recipe is the salt. I skimped a bit with only 3/4 tsp, but found that this amount was still too much. I will be making these again. Thank you for a great recipe!"
"I don't think you could find a better gf sugar cookie recipie. These are so yummy. My kids love them."
"WOW these are probably the best sugar cookies I have ever made, including wheat based cookies. I may reduce the salt to 3/4 of a tsp next time. We can't wait to decorate them!"
"My first foray into gluten free anything b/c my friend's children are gluten sensitive and we wanted to decorate Christmas cookies. What a pleasant surprise! These were delicious and so easy to make (all 6 kids ages 2-7 helped mix them up.) The dough was a bit softer than sugar cookies made with AP flour, but still really easy to use. Thanks for a keeper, we will make these again just because they're so good."
"These taste like the sugar cookies my mom used to help us make with fun cookie cutters when we were small, only these ones are gluten free. I made them corn free as well by substituting potato starch for the cornstarch and it worked fine. I found them a bit grainy but I think that is because of the cheap white sugar I used. I want to try another sugar or different sweetener next time. I think I used about 1/2 cup canola oil rather than crisco and I did use egg replacer. When they were cool I piped vegan chocolate icing into patterns on half of the cookies and left the rest plain. I just cut the tip off a corner of a freezer bag and put a few Tbls of icing inside and squeezed. I will make these again with my little daughter for sure."
"Wow! These were easy to work with, and delicious, too! I really liked that i didn't have to chill it before rolling. Thank you for the best sugar cookies ever!"
"These were SO good! I am thrilled to find a fast and easy recipe (no freezing required). I substituted coconut oil for the butter. My kids loved them!"