I am looking for a recipe for gluten-free cut-out cookies. In particular I am seeking a recipe where the cookie will retain its shape once I remove it from the oven.
Thanks,
Poppy
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Bridget Edwards (Bake@350) has a book that contains a recipe for gluten free chocolate cut out cookies. I haven't tried that recipe, but I have had excellent success with her recipes. The book is called "Decorating Cookies Party." You can find it on Amazon. I have tried several of her recipes (from her other book) and they have been a big hit. Good luck!
I substitute the Cup-4-Cup flour mixture with my regular recipe. I've had great results.
I've only used cup 4cup in my chocolate cookies and I've had mixed results.
you can use recipes for almond flour and coconout flour.
Hi Poppy,
Here's a recipe I've tweaked using Silvana's Gluten Free Flour. I use it with my cookie molds, so maintaining the shape is super important to me. I experimented with lot's of different gluten free flours from scratch and off the shelf and found Silvana's gave me the best taste and texture. A common problem is a too delicate and crumbly cookie. Silvana's is a bit more labor intensive and pricey than buying off the shelf, but I liked the end results the best.
This is not a straight up sugar cookie recipe, but more of a butter/sugar/shortbread hybrid. It might be more than you require when it comes to detail retention, but I thought I'd pass it along in case it helps!
Happy baking, Susan
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