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How to Make Gluten Free Sugar Cookies
- Mix the dry ingredients. Whisk together the gluten-free flour, baking powder, and salt until evenly combined.
- Cream the butter and sugar. Beat the softened butter and sugar until light and fluffy, then mix in the eggs and vanilla.
- Make the dough. Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms. Scoop the dough into balls and arrange on a parchment-lined baking sheet.
- Bake the cookies. Bake until the edges are set but the centers still look slightly soft. Avoid overbaking for the softest, chewiest texture.
- Cool and enjoy. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Tip for Soft & Chewy Cookies
For perfectly soft and chewy cookies, take them out of the oven when the edges are just set but the centers still look slightly underdone. They’ll continue to bake and set as they cool.
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The Best Gluten Free Sugar Cookies
Ingredients
- 3/4 cup salted butter softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups gluten free baking flour blend see notes
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once. Add eggs one at a time, mixing until just incorporated before adding the next egg. Add vanilla then mix until just incorporated. Scrape down the sides of the bowl.
- In a separate bowl, stir together gluten-free flour, baking powder, and salt. Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch. Dough should be soft but not sticky – if sticky, place bowl in the refrigerator for 10 minutes to firm up.
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop dough into 2 Tablespoon-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2” apart. Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Gluten free flour: I recommend King Arthur Gluten Free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make these cookies.
- To freeze the dough: Divide dough in half then wrap each half tightly in plastic wrap. Place inside a Ziplock freezer bag then freeze. Thaw dough in the refrigerator for 24 hours then bake per recipe instructions.
- To freeze the baked cookies: Cool cookies completely then layer in a Ziplock freezer bag and freeze. Eat or frost directly from the freezer – they thaw quickly.
Recipe c/o Iowa Girl Eats
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