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Gluten Free Cream Cookies

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Gluten-free Cream Cookies | The Baking Beauties
THESE cookies are a must at Christmas time for me. I’ve tried to convert them twice, without luck. So, when I saw that someone else had successfully done it, I gave up trying, and went with her recipe (why re-invent the wheel, right?).

These gluten free Cream Cookies were fantastic! They are a light cookie, without much flavour to them, just the way they were supposed to be. That might not sound right, they have a great creamy, vanilla-y, light taste, and topped with some icing and sprinkles, my holiday platters were complete.  Although I made these for Christmas, we also very often make them for Valentine’s or Easter as well. The cookie held its shape well too, so feel free to get creative with cookie cutters.

Gluten Free Cream Cookies

Gluten Free Cream Cookies

A very light, creamy cookie with a hint of vanilla. We like ours topped with a simple white icing, and some sprinkles. They held their shape well while baking, so feel free to use a more detailed cookie cutter.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 cup potato starch
  • 1 cup plus 2 tablespoons cornstarch
  • scant 3/4 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1 teaspoon xanthan gum

Instructions

  • Preheat oven to 350 degrees F.
  • Cream together the sugar and the shortening. Add the egg, sour cream and vanilla. Mix until well combined.
  • In a separate bowl, combine remaining ingredients. Mix well.
  • Add about 3/4 of the flour mixture to the wet ingredients, in 3 additions, mixing until fully incorporated after each addition. The dough will still be quite sticky, that is alright. That is what will give you a great cookie. The remaining 1/4 of the flour will be used when you are rolling the dough out.
  • Working with about half the dough at a time, use the extra flour to work the dough into a disk shape. Roll your dough out between 2 pieces of parchment. I found I liked the cookies that were rolled to about 1/2" thick. Carefully place cookies on parchment lined baking sheet.
  • Bake in preheated oven for about 10 minutes, or until the bottoms are just starting to brown (over baked will give you a dry cookie).
  • Continue rolling and baking until all of the dough has been used up. You can re-roll the scraps and cut cookies out of those as well.
  • Cool completely before icing.

    • Notes

    Adapted from Simple Ginger

    © Jeanine Friesen

     


    Comments

    4. Jeanine,
      I'm sooo glad you like these. They are without-a-doubt my favorite Christmas cookie! Thanks for the link and sharing them with your readers! Hope your year is off to a great start!

      -Kim

      Reply

    5. I haven't had these cookies in years! I'm glad you found a winning recipe. I'm so excited to give them a try!!

      Reply

    6. Yes, it was great to have these cookies again at Christmas, and I just couldn't believe how much like "normal" they were. You did a fantastic job on this recipe, Kim! 🙂

      Reply

      • Since this is a cookie that my Mom used to make when I was growing up, I used what she uses… Good old Betty Crocker! 🙂 I use a tub of frosting for it, frosting cookies as I set them out on serving trays, but you can use whatever frosting you want. The cookies aren’t very sweet, so a little sweet frosting is good on them.

        Reply

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