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
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.
Author: Jeanine Friesen
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
Susan says
Your cream cookies look just like they should…WONDERFUL…good job
betty r says
So happy for you Jeanine that you could have your cream cookies for Christmas! They look wonderful:)
Carolyn says
Those looks so pretty. Glad you found a GF recipe that worked!
kim @simpleginger says
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
Stephanie says
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!!
Jeanine says
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! 🙂
Meg says
What kind of frosting would you use on these cookies? They look amazing. I love your recipes!
Jeanine says
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.
Meg says
Thanks Jeanine 🙂 I’m going to try them today. I’ll let you know what I end up using.