KrisBeeMama is a participant in the Amazon Services LLC Associates Program, meaning KrisBeeMama may earn a small advertising fee for products shown on this site (at no additional charge to you!).
I mentioned before that I would share this amazing gluten free sugar cookie recipe. These can be made with regular flour for those that love their wheat flour (I’ve made both – the change in flour type doesn’t change the cookie much when you use Bobs Red Mill Gluten Free All Purpose Flour).
Never in my life have I made a sugar cookie that everyone commented on, especially when they are gluten free! My preference is for soft cookies, which can be very difficult with gluten free cooking which is known for dry, dense or tasteless results.
I found this recipe online at mygluten-freekitchen.com, so I can’t take credit for them. But, the cooking steps have been altered slightly for what worked best for me (ingredients are unaltered).
Even my picky eater loves them!
NOTE: I did try to use this recipe with cookie cutters (not really thinking). This recipe is meant for round cookies only! I ended up with funny blobs for cookies. While hilarious, they didn’t look the best for guests to eat.
Gluten Free Sugar Cookies
Soft and chewy sugar cookies that nobody will know are gluten free! You may substitute regular white flour if you wish too make these non-gluten free.
- 2 1/4 cups Gluten Free flour mixture (11.25oz) If your mixture does not include Xantham Gum, add 1 tsp
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 cups White sugar (1/2 a cup is for rolling)
- 2 oz Cream cheese (cut into 8 pieces)
- 6 tbsp Unsalted butter (3/4 cup), melted and warm
- 1/3 cup Vegetable oil
- 1 large Egg
- 1 tbsp Milk
- 2 tsp Vanilla
Preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper
Whisk flour (and xantham gum, if applicable), baking soda, baking powder, and salt together in a bowl. Set aside.
Place a 1/2 a cup of white sugar in a small bowl and set aside for rolling dough balls later.
Place 1 1/2 cup white sugar and cream cheese in a large bowl. Add the melted butter (still warm) and whisk together until the mixture is fairly smooth. Then, add the milk, egg and vanilla and whisk until combined.
Mix the dry ingredients into the wet ingredients with a spoon or spatula.
Place the dough in the refrigerator for 15-30 minutes. If you don't have time to do this, try to handle the dough as little as possible in your hands in the following steps.
Use a spoon to scoop about 2 tbsp of dough, use your hands to form a ball and then roll the ball in the bowl of sugar you set aside earlier.
Place the dough balls onto the lined cookie sheets, evenly spaced to fit about 12 cookies on the pan.
Optional: Use a cup to flatten each of the balls. This will allow for a slightly more uniform shape and size. However, if you choose to skip this step, your cookies will have a slight dome but will be more chewy and soft.
Optional: Sprinkle any remaining white sugar from your bowl over the top of your cookies. Waste not!
Bake one cookie sheet at a time at 350 degrees for 11-13 minutes (until the edges are set and the edges are just beginning to brown). Cool on the sheet for a few minutes before transferring to a cooling rack (wait until the cookie holds a bit of it's shape when picked up with a spatula or they may fall through your drying rack slats).
Enjoy warm or room temperature!
Here are the cookies at our Die Hard Christmas party last year!