Sugar Cookies
Gluten-Free Egg-Free Soy-Free Peanut-Free Corn-Free
Candace
02/39/2019
02/09/2019
-
Rating:
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.
Reply
Show more comments (-5)
Hide comments
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
Reply
Show more comments (-5)
Hide comments
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
Reply
-
-
Pamelas Customer Service 12/350/2018 12/17/2018Hi 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.Reply
Show more comments (-4)
Hide comments
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!!
Reply
Show more comments (-5)
Hide comments
Linee
11/310/2018
11/07/2018
-
Rating:
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.
Reply
-
-
Nikki Loehr 12/356/2018 12/23/2018I had same issue and added another stick of butter. It was then ok... but maybe next time I’ll try extra eggReply
Show more comments (-4)
Hide comments
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
Reply
Show more comments (-5)
Hide comments
Donna
05/121/2018
05/02/2018
Anyone try making them lemon cookies? If so, please share.
Reply
Show more comments (-5)
Hide comments
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.
Reply
Show more comments (-5)
Hide comments
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
Reply
Show more comments (-5)
Hide comments
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!
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!
Reply
Show more comments (-5)
Hide comments
What kind of abuse are you reporting?
Get our Recipes, News & Coupons
