Sugar Cookies
Print Recipe

Gluten-Free Egg-Free Soy-Free Peanut-Free Corn-Free

Enjoy simple sugar cookies to cut out. Made with Pamela’s Baking & Pancake Mix.

Ingredients
Directions

    Cream butter and sugar together. Add egg and vanilla and beat together.

    Add Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.

    Roll out between two pieces of parchment paper until the dough is 3/8" to 1/4" thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies as they will spread. Bake at 350° for approximately 12-15 minutes or until edges are light brown. Let cookies cool slightly and use spatula to remove from cookie sheet. You can also can wrap and freeze dough, then slice and bake in a 350° preheated oven for 14- 17 minutes.

    IDEAS: Use egg white to wet tops of cookies and sprinkle colored sugar crystals on top before baking, or frost cookies with a mixture of powdered sugar, water and food coloring after baking. Please note: brown flecks of almond meal will show in the cookies.

    © Pamela's Products, Inc.

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Candace 02/39/2019 02/09/2019
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Awesome. I did tweak the recipe a little because I reduced it by half so I wouldn't eat so much and math isn't my strong suit so I probably didn't add as much baking mix as I should have, used brown sugar with molasses, didn't refrigerate, didn't roll and baked for only 12 minutes. They were outstanding.
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Billy 06/151/2019 06/01/2019
I have 400 lbs of pancake mix and was looking up recipes and found this. And guys, they are amazing thank you, so when the zombies come we can make cookies now too LOL
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Gabrielle 12/349/2018 12/16/2018
Website can be confusing to navigate. I would like to know if I can substitute the dairy in this recipe and what would I use? I just wish Pamela would give you add free and dairy free options along with their gluten-free cookie recipes, instead of having to go into each recipe and send an email asking if there's some sort of variation . It makes it challenging because you're looking for a recipe and now you're trying to figure out if you can substitute butter with something else
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    • Hi Gabrielle, This particular recipe can't be made dairy-free because the Baking & Pancake Mix has dairy in it. In general, you can use a butter substitute like Earth Balance and recipes should work fine.
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MegRoberts 10/302/2018 10/30/2018
My dough turned out SUPER crumbly... this was a disappointment. So here's some things I did to save it... I rolled/squished the dough into about 6 smaller balls to work with. Then I ran my hands under warm water, shook them off but let moisture still on them and molded one ball of dough at a time in my hands until it actually felt like dough and not a crumbly mess. Then I did follow the directions of using the parchment paper to roll out and use the cookie cutters. Then I used a pastry knife (we call it a food scraper) to get each cookie from the parchment paper to the silipat cookie sheet. The silipat liner helped make them easily removable from the cookie sheet! Good luck!!
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Linee 11/310/2018 11/07/2018
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The measurements of this recipe are not right. We followed it exactly and it came out way too floury and dry. I think it should maybe have double the egg and butter or 1/2 the flour listed and follow the rest of the recipe. We added an extra egg and extra stick of butter and the dough is workable. The finished cookies should be fine.
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    • I had same issue and added another stick of butter. It was then ok... but maybe next time I’ll try extra egg
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Kate 04/113/2018 04/24/2018
I decided to make these. I used a cinnamon sugar blend though so they'd be more like snickerdoodles. These are honestly some of the best cookies I've ever made. They're so soft and sweet and delicious. My mother and younger sister can't stop eating them
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Donna 05/121/2018 05/02/2018
Anyone try making them lemon cookies? If so, please share.
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Kelsey 12/353/2017 12/20/2017
These were so easy to make! My 4 and 8 year old helped. They turned out just like regular sugar cookies, my kids were crazy about them! I made a butter cream frosting with a little cream cheese in it and let the kids decorate with crunched candy cane, sprinkles, and chocolate chips. I found leaving the dough a bit thicker when rolled out was easier than rolling a really thin dough, you get it rolled too thin and it starts sticking. This will be my forever go to recipe, I will no longer make wheat ones.
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zero 06/162/2017 06/12/2017
worst recipe ever do not recommend tastes like flour and does not even have milk or water there is not taste to it
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Suzanne Llewellyn 03/87/2017 03/29/2017
I made these cookies for Christmas and they turned out well. Used real almond extract (1 and 1/2 teaspoons) in place of vanilla because my old gluten sugar cookie recipe called for this. I refrigerated the dough about an hour more than specified, plus rolled them out on a silicone mat and used my regular Christmas cutters (sleigh, snowman, star, tree and bell) for shaping. Placed them carefully on parchment paper and baked according to directions.
Frosted them with an almond-flavored white buttercream frosting with red/green sprinkles. My family loved them. Said they tasted great!
Thank you, Pamela's, for making my now gluten-free household a bit merrier this past holiday season.
I'm going to make the cookies using my egg cookie cutter for Easter, spread with pastel-tinted almond buttercream frosting and piping!
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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605