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Sugar Cookies
Print Recipe

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

23 Review(s)/Comment(s) | Add Your Review/Comment

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.
Overall Average Rating:
4 ratings
Comment/Review
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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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Erin 12/359/2016 12/25/2016
Just made these cookies and they turned out good! To make them more like our family recipe sugar cookies, I left out the vanilla and added a third teaspoon nutmeg and a sixth teaspoon cloves. Next time I will reduce the sugar to get closer to the family recipe taste, but honestly this is a good cookie as it is. I didn't bother trying to roll out. I mixed the dry ingredients into the wet thoroughly by hand, then immediately (no refrigeration) formed small balls which I pressed flat with the heel of my hand. The edges split somewhat, but not terribly- certainly won't win a prize for presentation but took out half the work and mess and my family won't care. I baked for about 11 minutes, but 10 probably would have been better. Elevation here is above 5000'. :) Thank you, Pamela's, for a great product that is easy to work with and tastes delicious!
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Candice 12/358/2016 12/24/2016
These were a hit at our Christmas party. The non gluten free people couldn't believe it! They burn fast so I would reduce temperature. I used wax paper instead of plastic wrap to roll them into a perfect cookie roll.
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Carolyn 12/350/2016 12/16/2016
My sweet daughter has missed her favorite cookie since going GF. So when I found this recipe, I baked some for Thanksgiving. They are delicious! However, I did not make cut out cookies with them. Once the dough was made, I refrigerated it as mentioned. Then I used a small cookie scoop to make the cookies. I used a flat bottomed glass dipped in sugar to slightly flatten the cookies and then baked them. I baked on parchment paper and after cooling them for a few minutes they were easy to remove. Once they were cool I frosted them. She loved them as did the rest of us! I'm going to make some for Christmas and top the frosting with some red sugar sprinkles for a festive touch.
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Laurel 12/346/2016 12/12/2016
Made this again and it turned out great! They didn't spread too much at all. I made exactly as directed using Pamela's baking mix. I refrigerated longer than 30 min, though. They did best with a silpat sheet (silicone liner) on the cookie sheet instead of trying to grease it. All gf doughs tend to stick if you roll it out so we just put a little more Pamela's flour on wax paper and then the cookie dough and a little more flour on top and it rolled it easiest that way. Also put some flour on the spatula to move to the cookie sheet with the silicone liner on it.
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Laura 11/316/2016 11/12/2016
Totally didn't work for us. I don't know why. Maybe because we are at a higher altitude? In any case, the dough was impossible to roll out since it stuck to both sides of the parchment paper, even when floured. It also stuck to the spatula, and the cookie cutters. Regardless of how firm it was going into the oven, the cookies all came out paper-thin and melded into a giant, buttery blob. More like sugar crackers than sugar cookies. We will be looking for some other solution to holiday cookies.
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    • JoMomma 07/181/2017 07/01/2017
      Check your sugar. It sounds like you may not have used pure cane. Also, check your butter or margarine. If they are melted instead of softened, you will get the same effect. Good luck!
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Elizabeth 06/160/2016 06/09/2016
It was good but, made really big cookies. Which made it hard to remove from the cookie sheet.
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Eddie GUNN 07/203/2016 07/22/2016
Excellent recipe!
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