Soft and Chewy Gluten-Free Sugar Cookies

A soft and chewy gluten-free sugar cookie recipe, perfect for holidays and everyday treats. These gluten-free cookies can be easily made as drop cookies or cut-out shapes, ideal for icing and decorating. Made with simple ingredients, this recipe ensures a tender, chewy texture without any floury taste. Perfect for Christmas, birthdays, or snack time, these homemade gluten-free cookies keep well and can also be prepared in advance.

Ingredients

• ¾ cup salted butter (1½ sticks), softened at room temperature (not melted)
• 1½ cups granulated sugar
• 2 large eggs
• 1½ tsp vanilla extract
• 2¾ cups gluten-free baking flour blend with binder
• ¾ tsp baking powder
• ¼ tsp salt (slightly heaping)

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Instructions

1. Prepare the Dough
   In the bowl of a stand mixer or a large bowl using a hand mixer, cream the butter and sugar together until light and pale yellow, scraping down the sides once.
   Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract and scrape the bowl again.
2. Add Dry Ingredients
   In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three additions, mixing on low speed just until combined.
   The dough should be soft but not sticky. If it feels sticky, refrigerate for about 10 minutes to firm up.

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Drop Cookie Method

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Scoop dough into 2-tablespoon portions, roll into balls, and place on the baking sheet about 2 inches apart.
3. Gently flatten each ball with your fingers.
4. Bake for 8–10 minutes, until the centers are set. The cookies will stay pale and should not brown.
5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Cut-Out Cookie Method

1. Divide the dough in half and wrap each portion in plastic wrap, shaping into flat discs. Refrigerate until fully chilled.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Roll one disc between two sheets of parchment paper to about ¼-inch thickness.
4. Cut into shapes using cookie cutters and carefully transfer to the baking sheet. If the dough is too soft, chill or freeze for 5–10 minutes before transferring.
5. Bake for 7–9 minutes, until the edges are just lightly golden.
6. Cool for 5 minutes on the baking sheet, then move to a wire rack to cool completely.

Decorate with icing or frosting if desired. Store in an airtight container for 3–4 days, or freeze unfrosted cookies for longer storage.

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Tips

• Use a gluten-free flour blend that contains xanthan gum or another binder for best results.
• Do not overbake; the cookies firm up as they cool.
• Chill the dough if your kitchen is warm.

Variations and Substitutions

• Add lemon or almond extract for a different flavor.
• Mix in colored sugar or sprinkles before baking.
• Use dairy-free butter for a dairy-free version.

FAQs

Can I freeze the dough?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before using.

Why are my cookies too soft to handle?
The dough may be too warm. Chill briefly before shaping or cutting.

Can I frost these cookies?
Yes, they hold frosting and icing very well once fully cooled.

Serving Suggestions

• Serve with tea, coffee, or hot chocolate.
• Use as decorated cookies for holidays or special occasions.

Why You’ll Love This Recipe

• Soft, chewy texture with a classic sugar cookie flavor
• Works for both drop cookies and cut-out shapes
• Reliable gluten-free recipe that’s easy to decorate