Celiac/Gluten FreeDecember-January 2013

Gluten-Free Holiday Cookie Master Dough

Here’s the ticket to delicious cookie variations. If doubling or tripling the recipe, separate the dough into recipe size, weighing it to be certain it’s divided evenly. Dough can be refrigerated or frozen for later use. This recipe can be made with egg replacement with excellent results; see instructions.

Photography by Oksana Charla; Cookies baked by Beth Hillson

Photography by Oksana Charla; Cookies baked by Beth Hillson

1 sticks (14 tablespoons) unsalted butter, softened, or dairy-free butter alternative
cup sugar
1 large egg (or 1 tablespoon arrowroot mixed with 2 tablespoons water)
1 teaspoon pure vanilla extract
2 cups Pastry Flour Blend or gluten-free all purpose flour blend of choice*
1 teaspoon baking powder

1. In a large mixing bowl, beat butter and sugar until soft and fluffy, about 1 minute.

2. Add egg (or arrowroot mixture) and vanilla and beat until smooth.

3. In a separate bowl, combine flour blend and baking powder and mix well. Add to butter mixture, 1 cup at a time, beating briefly just to incorporate after each addition.

* If not already in your flour blend, add 1 teaspoons xanthan gum and teaspoon salt to this recipe.

Comments (7)

This looks like a recipe that has to be spooned into a pan. Can it be made thicker to roll it into balls or roll it on parchment paper and cut into shapes? mannyjo

Posted by: mannyjo | December 7, 2014 8:52 AM    Report this comment

how long do these cook for?

Posted by: Lbin | December 17, 2012 9:00 PM    Report this comment

This recipe is WONDERFUL. I roll the dough out on sweet rice flour instead of the parchment. Works much better. I now have my favorite cookies back and they taste better than my old regular ones. I think I died and went to heaven.

Posted by: Beverly B | December 14, 2012 8:03 AM    Report this comment

If you click on the blue "gluten free all purpose flour blend of choice" in the recipe above, it will take you to a page with recipes to make gluten free flour mixes.

Posted by: BONNIE D | November 29, 2012 4:41 PM    Report this comment

What do you do now? How to use the dough? How long to bake, etc.?

Posted by: Clare G | November 21, 2012 11:16 PM    Report this comment

My favourite blend is from the "Looneyspoons" sisters: 2 cups sorghum flour, 2 cups potato starch (not flour), 1/2 cup brown rice flour, 1/2 cup coconut flour, and 1 Tablespoon xanthan gum. It's quite inexpensive if you aren't buying little packages of the ingredients.

Posted by: Unknown | November 6, 2012 5:46 PM    Report this comment

Would you have an example or a blend that works as a gluten free four blend? Perhaps a home made blend? Something less expensive then the store bought packages blends?

Posted by: Michele D | November 5, 2012 7:11 PM    Report this comment

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