Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
December 17, 2012 at 9:53 pm
These look amazing! I think this is one of the first gluten-free cookies that I have looked at and thought I HAD to make them.
December 18, 2012 at 5:51 pm
What a cheery looking cookie! I like the idea of adding the strawberry extract too.
Margaret A. Massey says
December 18, 2012 at 8:42 pm
Oh, Yum!! Not too much work with georgous results, thanks. Happy holidays everyone.
December 20, 2012 at 9:32 pm
These look wonderful! Just wondering where I can get sweet rice flour. I don’t think I have ever come across it. If I can find it, I will definitely give these a try. My kids would love them.
December 20, 2012 at 9:37 pm
Sweet rice flour also goes by the name “Glutinous Rice Flour”, it is made from a short grained, sticky rice. It can be found by the ethnic cooking aisles. If you can’t find it, I would suggest doing an additional 2 Tbsp rice flour, and 2 Tbsp tapioca starch in it’s place.
December 21, 2012 at 9:44 am
Thanks, I will look for it!
December 22, 2012 at 7:58 pm
I made these today and they were wonderful. I found the dough surprisingly easy to handle. I used raspberry extract instead of strawberry and it worked really well. The resulting cookie had a shortbread texture and I doubt that anyone could tell that they were gluten free.
December 28, 2012 at 10:59 pm
made these for christmas, the only substitution I did was to add 1-2 tsp almond extract instead of the strwberry flavor, just had my last one tonite when I drove home from work, soooo good and so easy to make
December 28, 2012 at 11:00 pm
oops 1/2 tsp almond extract, not 1-2
January 1, 2013 at 4:32 pm
Very easy recipe, made these for the kids on New Years Eve and they were a big hit, not just for the kids! Made them into cookie-pops by the way.
Thanks again Jeanine, happy New Year!
December 4, 2013 at 2:16 pm
These cookies were so fun to make! I made a green swirl and then used clear and red sugars to roll them in so they’d look like peppermint on the outside. I didn’t use anything but vanilla to flavor them and they taste great!
August 6, 2015 at 3:41 am
These tasted great, I made ‘Frozen’ coloured ones and they worked really well. Would the recipe work well if I used biscuit cutters to cut shapes out of the rolled out dough instead of rolling it together to make the sausage?
September 14, 2015 at 8:19 pm
My spouse and i scent the taste involving wine bottles. be of service! “We tend not to chew the fat extra that particular day.
[…] and starches are combined changes the texture of the baked goods. A Cinnamon Bun, Bundt Cake, and Cookies will all require different textures and tastes. I don’t know if you could find an all purpose […]
Your email address will not be published. Required fields are marked *