Comments on: Cooking 101 Basics Week #10 – Sugar Cookies

By: 25 Gluten-Free Dairy-Free Cookie Recipes - My DairyFree GlutenFree Life

25 Gluten-Free Dairy-Free Cookie Recipes - My DairyFree GlutenFree Life — Thu, 03 Dec 2015 09:12:55 +0000

[…] 6. Pumpkin Molasses Cookies | Steph in Thyme 7. Pear Cookie Crisps | Healthy Nibbles and Bits 8. Gluten-Free, Vegan Sugar Cookies | Around My Family Table 9. Carrot Cake Cookies | Pancake Warriors 10. Chocolate Chip Oatmeal […]

By: Wendy O'Neal

Wendy O'Neal — Sun, 02 Nov 2014 15:52:34 +0000

In reply to Gaile.

Hi Gaile, I don’t see you couldn’t turn them into bars. I’d try a 9×13 pan and cook for 15-20 minutes to start. However, I haven’t tried to make them into bars, so I’m not 100% sure on the baking time. Start with 15 and then work from there. Please let me know how they work out as bars….it’s a great idea! ~wendy

By: Gaile

Gaile — Sat, 01 Nov 2014 16:47:47 +0000

Could this be made as bars? What size pan would you use and how long would you bake them? Thank you

By: Rachel

Rachel — Wed, 25 Dec 2013 14:51:06 +0000

In reply to Wendy O'Neal. I made this recipe for sugar cookies last weekend. My dough was really crumbly so I decided to add another egg and a splash or two of buttermilk. Ahh this was a clever idea! These taste like something my great grandmother would have made. Everyone I shared these with went crazy over them.

By: Gluten Free Sugar Cookies

Gluten Free Sugar Cookies — Fri, 20 Dec 2013 12:00:12 +0000

[…] Gluten Free Sugar Cookies […]

By: Wendy O'Neal

Wendy O'Neal — Thu, 19 Dec 2013 04:31:31 +0000

In reply to Natalie. I use Ener-G, but I often add a little more water of liquid so that it's not so dry.

By: Natalie

Natalie — Tue, 17 Dec 2013 19:49:56 +0000

This recipe is perfect for me! I can’t wait to try it. Thank you!
What do you suggest for an egg replacer? I have been using Ener-G lately but found it sometimes makes the dough a little bit dry.

By: Wendy O'Neal

Wendy O'Neal — Sat, 14 Sep 2013 21:51:00 +0000

In reply to Nicole.

This is so weird! Did you do any substitutions or use ingredients as written?

You could try adding in more flour to thicken dough. Or scooping out cookie size scoops and putting into the freezer for 30 minutes or so to set up before baking.

Keep me posted on how either if those work out. I’ve been making this recipe for over ten years with no probs and I double checked the recipe to make sure I didn’t forget something. I’m not sure what happened. I can try to make them again this week too if those suggestions don’t help.

By: Nicole

Nicole — Sat, 14 Sep 2013 21:31:23 +0000

Hey, mine came out of the over looking very flat and sorta runny, and really oily… do you have any idea why this might’ve happened?? they spread out to the sides, and by the time i took them out of the oven, it looked more like a giant flat cookie/pizza that the ones on your pictures…HELP! i’m now wondering what to do with the rest of the mixture…. any ideas????

By: Lori Clapper

Lori Clapper — Fri, 23 Aug 2013 17:06:31 +0000

In reply to Smash. I replaced the oil with applesauce! Healthier AND not as runny! But still yummy!