Hi- I wanted to make roll and cut cookie dough for my kids. I usually make the Rich Roll Cookie recipe from the Joy of Cooking.........sooooo good!! I was gonna try just substituting gluten-free flourfrom the Gluten Free Pantry and see how it goes. Anybody have any recipes they *know* work? I figured if I started with Halloween I'd be good to go by Christmas! Thanks!!

Try this sugar cookie recipe. My dad would rather eat these than "normal" sugar cookies, and he doesn't have a problem with gluten. They puff up and bake just like normal cut-out sugar cookies, and they taste like them, too!

Is a cut out cookie the same as a sugar cookie?I neither eat nor bake Sugar Cookies, but they are a staple at my mother-in-law's house at Christmas. She made them, iced & decorated them (checking all labels, of course) and says you can't tell the difference between these and the usual ones she makes.

Gluten Free Sugar Cookies

⅓ cup margarine
⅓ cup shortening
1 cup rice flour
1 tsp xanthan gum
1 tsp unflavoured gelatin
1 egg
¾ cup sugar
1 tbsp milk
2 tsp baking powder
1 tsp vanilla
¼ tsp salt (scant)
½ cup tapioca starch
½ cup potato starch

preheat oven to 375˚F

In a large bowl, beat margarine and shortening together until creamy.
Add rice flour, xanthan gum, gelatin, egg, sugar, milk, baking powder, vanilla and salt. Beat well.
Add tapioca starch and potato starch. Beat until well.
Cover with plastic wrap and refrigerate for three hours.
Divide the dough in half and chill the unused portion of the dough until needed.
On a lightly rice-floured surface, roll half of the dough at a time, to ⅛” thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.)
Bake at 375˚ F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.

These are from Sheri L. Sanderson's cookbook "Incredible Edible Gluten Free Food for Kids"
I hope you can use all those ingredients or find easy substitutes.

I use the same recipe as Linda's MIL! You really can't tell the difference. I have made them over and over.

Excellent.........thank you!

Hey GFBetsy: What is the featherlight mix listed in the recipe? L.A.

I have an awesome recipe for cut-out cookies. Just made it today for the first time and it turned out excellent! I didn't roll and cut them, but the dough was firm enough that I'm pretty sure it would work with cookie cutters. This recipe is adapted from www.topsecretrecipes.com to be gluten free. It's their version of Nabisco Nilla Wafers.

1/2 cup powdered sugar
1/3 cup granulated sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1-1/2 cups flour blend (6 parts white rice, 2 parts potato starch, 1 part tapioca starch)
1-1/2 teaspoon baking powder
1 tablespoon water
1-1/4 teaspoon xantham gum

Instructions:

1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt.
3. Add the flour, xantham gum, and baking powder. Add 1 tablespoon water and continue mixing until dough forms a ball.
4. Roll dough into 3/4 inch balls and flatten slightly onto a lightly greased cookie sheet (OR ROLL AND CUT WITH COOKIE CUTTERS). Bake for 15-18 minutes (I think I baked mine for 25 minutes) or until cookies are light brown.

Note: Be sure to check the bottoms of cookies because if they get a little too dark, the flavor changes completely. They will likely take longer to cook than the recommended 15-18 minutes.

Like I said, I didn't try to make these with cookie cutters, but the dough was the proper consistency for this. These would make great holiday cookies with red/green sprinkles pushed into the tops. They turn out tasting somewhere in between a Nilla Wafer and a shortbread cookie. They are very tasty. I was surprised.

MMMmmmmmmmm Christmas cookies! I'll offer my services as "batch tester" if any of you want an unbiased opinion!

Sorry! I always forget to include that info, too. It's Bette Hagman's Featherlight mix and the recipe is:

1 c. rice flour
1 c. cornstarch
1 c. tapioca starch
1 TBS Potato FLOUR (not potato starch)

Just mix them up (I make 12 - 15 cups at a time) and store it on the counter. (I use this mix in a lot of my recipes, so big batches make a lot of sense for me. It's also a lot cheaper to build this mix at home (mo more than $1 a lb, as opposed to 3 or 4 dollars a pound for things like Bob's Red Mill's gluten-free flour mix.)