• Nana Rogers

    posted on December 20, 2010 at 1:59 pm

    I love all the recipes you share.. WOW! I am a follower by email and facebook Don’t want to chance missing anything. lol I’m learning so much from you and others about GF & SF which I think will help me with my diabetes, fibro and some other problems. THANK YOU!!!

    [Reply]

    Amy Reply:

    @Nana Rogers, Thanks for the sweet comment! I’m so glad you’re finding some things to help you.
    Sending big hugs!
    Amy

    [Reply]

  • Ricki

    posted on December 20, 2010 at 3:13 pm

    Love the whimsical shapes of these cookies! They look great. :)

    [Reply]

  • Kathy Werner

    posted on December 20, 2010 at 8:56 pm

    what’s palm sugar? I’m new to gluten/sugar-free cooking & never heard of it. Also, if I can’t get Jules Gluten Free™ All-Purpose Flour
    in time what could I use instead?

    [Reply]

    Amy Reply:

    @Kathy Werner, Hi Kathy! Palm sugar is made from the sap of the coconut tree – it’s lower glyemic and contains some nutrients. :) I get mine at Whole Foods, iHerb.com, or Amazon.com. I don’t know what other flour blend you could use but my Spritz Cookies would definitely work as a roll-out cookie.

    Hugs,
    Amy

    [Reply]

  • Becky D

    posted on December 20, 2010 at 9:06 pm

    Thank you Thank you Thank you! I’ve been trying to figure out how to use Palm Sugar to make Christmas Cutout cookies!

    I don’t have Jules blend though,…so how much Xanthan gum should I use? would 1 tsp. sound right?

    [Reply]

  • Maggie

    posted on December 21, 2010 at 4:58 pm

    These look so darn cute! Great pics Amy. Callum loves playing with dough almost as much as I do :) xo

    [Reply]

  • Becky D

    posted on December 22, 2010 at 1:12 pm

    We made the cookies today. We’re not dairy free, so I used 1/2 cup of butter, and I couldn’t use Jules blend, (because we can’t do corn – an intolerance, but not an allergy) So I used another flour blend, and added 1 tsp Xanthan gum, and 1 tsp baking soda to the cookies.
    They are wonderful! Buttery, and melt in your mouth goodness. Thank you so much – we’ll be decorating them this afternoon!

    [Reply]

    Becky D Reply:

    @Becky D,
    I meant to add – Gluten Free Girl & Chef have a cookie blend flour recipe – and that’s what I used. Theirs also calls for cornstarch, but I subbed potato and arrowroot starches for the cornstarch and it worked great!

    [Reply]

    Melanie Reply:

    So, which recipe did you use? We’re not dairy free either….

    [Reply]

    Becky D Reply:

    @Melanie,
    Melanie – I used this recipe, basically. :)

    I just substituted 1/2 cup butter for the shortening and oil
    And – for the flour blend, I substituted a blend that I made without cornstarch. The blend I used didn’t have xanthan gum in it, so I added a tsp. of that, and a tsp. of baking soda. I’m going to make another batch today (Santa LOVED these cookies, and ended up eating them all!) and use 1 1/2 tsp. Xanthan gum, and 1/2 tsp. baking soda, 1/2 tsp baking powder.
    My husband, who really isn’t a fan of sugar cookies, LOVED these (he’s Santa! LOL!) and requested that I make more. First time ever for a sugar cookie.

    [Reply]

    Melanie Reply:

    @Becky D, Thanks for sharing that info! Do you mind sharing the flour blend recipe you used with me? :o) I would love to make these cookies with my daughters this week. I haven’t been able to because we’ve been limiting our sugar especially since the colds are going around our family and sugar hurts the immune system. I plan to make these with either xylitol or honey or stevia. Thanks so much! :o)

    Becky D Reply:

    @Becky D,

    Melanie – The flour blend is one I made up, based from Gluten Free Girl & Chef’s flour blend. It’s by weight, so I can’t really tell you how much it is in cups. Sorry! I’m still playing with it. Thinking about reducing the rice flour even more and adding more millet.

    100 grams superfine brown rice flour

    100 grams millet flour

    150 grams sorghum flour

    50 grams potato flour

    250 grams sweet rice flour

    200 grams potato starch

    150 grams arrowroot powder

    Melanie Reply:

    @Becky D, Thanks so much for sharing as much as you could! I look forward to making them with my daughters! I also look forward to convincing my critics (family members) that GF and SF is better tasting! :) Thanks again! :D

  • newrose

    posted on December 26, 2010 at 11:13 am

    Really good cakes especially if you have keds, because you can get them involved and they will enjoy eating as well.

    [Reply]

  • Melanie Schoenhut

    posted on December 29, 2010 at 2:22 am

    My children love sugar cookies. I baked them for their snacks. These are their favorites.

    [Reply]

  • abbie

    posted on March 23, 2011 at 2:33 pm

    I am going to give these a try…my son wants to bring in dinosaur shaped cookies to his show and tell to share in a couple of weeks. But we are gluten free and there is another child who is vegan. I was wondering “where am I going to get a vegan/gf sugar cookie recipe…and then your blog popped into my head, and of course! you’d have a link to just what I need. Next, need to find some t-rex and brachiosaurus cookie cutters and some blue sanding sugar. :) Thanks as always Amy.

    [Reply]

    Amy Reply:

    @abbie, If there’s a Sur la Table near by I bet they have those cookie cutters…another recipe that should work as roll out cookies is my spritz cookie recipe –

    http://newsite.simplysugarandglutenfree.com/spritz-cookies/

    Hugs,
    Amy

    [Reply]

  • Brittany

    posted on November 27, 2011 at 11:03 pm

    Hi there,
    I had no idea palm sugar was a glucose/sucrose alternative?

    Do you think I could use agave syrup instead of it though?

    Pretty looking cookies :)

    [Reply]

    Amy Reply:

    @Brittany, You’d have to change the recipe because agave is a liquid and coconut palm sugar is a solid. It does contain some sucrose but is low glycemic (a 35) and I tolerate it very well. Here’s a post with more info: http://simplysugarandglutenfree.com/coconut-palm-sugar/

    [Reply]

  • Amber

    posted on December 30, 2011 at 11:01 pm

    Hi There Amy~

    I made these cookies with my daughter on Christmas Eve and we really enjoyed them. Wanted to let you know I shared your recipe on my monthly round-up.

    Happy New Year.
    Hugs,
    –Amber

    [Reply]

  • Jenny

    posted on December 4, 2012 at 1:51 pm

    Has anyone subbed coconut oil for the canola?

    [Reply]

  • Betty Rocker

    posted on December 9, 2012 at 9:53 pm

    Hi Amy,
    Thanks for a great recipe! I made some modifications and tried it with coconut oil. What I discovered was that to use coconut oil, you do not want to chill the dough, as it becomes impossible to roll out. It was an easy save, I just heated the dough back up in the microwave and it became very pliable. Another thing that made this easier for me to work with was using a little warm water to work into the dough between roll-outs. Probably because of the coconut oil.

    I also experimented with my own gluten free flour blend (a fairly standard recipe you can find anywhere online with brown rice, white rice, potato starch, tapioca starch and xantham gum) and it worked great.

    I made a chocolate version of these, and used ninja cookie cutters :) Thanks for the inspiration!

    All the best,
    Bree
    aka Betty Rocker

    [Reply]

  • Diana Keller

    posted on July 10, 2014 at 1:57 pm

    instead of Palm Sugar could you use powdered sugar?

    Thanks
    Diana

    [Reply]

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