Gluten-Free Chewy Sugar Cookies

Easy gluten-free chewy sugar cookies are so soft and buttery with the perfect amount of chew. These drop-style cookies are incredibly easy to make with just 7 simple ingredients and are perfect for any occasion.
Gluten free chewy sugar cookies layered over each other on a wire cooling rack.
Several gluten free chewy sugar cookies leaning against each other on a scalloped dessert plate.

You’ll love this recipe because:

There are only 7 ingredients needed. Made with common ingredients you likely already have in your pantry, this recipe is straightforward and easy to follow.

They’re easily customizable. While these cookies taste delicious as written, you can easily customize them by rolling them in sanding sugar or non-pareil sprinkles before baking, adding in a cup of M&Ms or sprinkles to the cookie dough, or dipping them in melted chocolate after baking. There are so many possibilities!

They’re gluten-free! Take one bite of these cookies and I guarantee you won’t be able to tell they’re gluten-free. They’re soft and chewy, with absolutely no grittiness.

Ingredients

An overhead view of ingredients in small bowls to make gluten free chewy sugar cookies including unsalted butter, salt, baking soda, granulated sugar, vanilla, gluten-free flour and two eggs with text overlays over each ingredient.

Ingredient Notes

  • Gluten-Free Flour – This recipe was developed using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which contains xanthan gum. This blend is crafted to substitute all-purpose flour on a 1:1 basis, utilizing a combination of grains and starches to closely replicate the texture and flavor of regular flour. Results may vary if using a different brand. 
  • Salt – I used table salt for this recipe, but I’ve also tested it with kosher salt. 
  • Unsalted Butter – Using unsalted butter allows you to control the amount of salt in the recipe. Make sure it is at room temperature so it creams properly with the sugar.
  • Eggs – Use large eggs at room temperature to ensure they blend smoothly into the dough.

Chilling the dough for at least an hour before baking is crucial for preventing the cookies from spreading too much on the baking sheet. The gluten-free flours and starches hydrate in the refrigerator, which also helps prevent a gritty texture after baking, giving you instead a soft and chewy sugar cookie. 

Step-by-Step Instructions

You won’t believe how easy it is to make these gluten-free chewy sugar cookies. While they may seem rather basic, they are so chewy and flavorful!

The below steps with matching photos are there to help you see the recipe made at various stages so you can make your cookies perfectly every time. Pay special attention to the consistency of the cookie dough after chilling vs. before chilling and the space in between the cookies on the baking sheet.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl with granulated sugar and two sticks of unsalted butter in it before mixing together.
Add the granulated sugar and softened butter to a large mixing bowl. Cream together until light and fluffy.
A glass mixing bowl with creamed butter and sugar topped with two raw eggs and vanilla extract before mixing together.
Add the eggs and vanilla extract to the butter mixture. Mix together until combined.
A glass mixing bowl with creamed butter and sugar topped with gluten-free flour before mixing together.
Gradually add the dry ingredients to the wet ingredients.
A glass mixing bowl with gluten-free chewy sugar cookie dough in it.
Mix until combined and no more streaks of flour remain. Chill the cookie dough in the refrigerator for at least an hour.
A red portion scoop with a scoop of chewy sugar cookie dough in it over a bowl of additional gluten-free cookie dough.
Use a cookie scoop to scoop out 2-3 tablespoon sized dough balls.
A baking sheet lined with parchment paper and topped with 6 gluten free sugar cookie dough balls before baking in the oven.
Place the cookie dough balls on a baking sheet lined with parchment paper, leaving at least 2 inches in between each ball to allow room to spread. You will need to bake these cookies in batches.
A baking sheet lined with parchment paper and topped with six gluten free chewy sugar cookies after baking in the oven.
Bake cookies until the edges are lightly browned and the centers are no longer wet-looking. Be sure not to overbake to keep the cookies chewy and soft.
Gluten free chewy sugar cookies layered over each other on a wire cooling rack.
Let the cookies cool on the baking sheet for 5 minutes to completely set and then move to a wire rack to finish cooling. Enjoy!

Recipe FAQs

Can these sugar cookies be rolled out and cut into shapes?

No, this is a drop sugar cookie meaning that you form the cookie dough into balls and bake from there, similar to how you make chocolate chip cookies. If you want sugar cookies that you can cut into shapes and decorate, try my gluten-free sugar cookie recipe instead. You can decorate those with royal icing or buttercream.

Do I have to chill the dough before baking?

Yes, chilling the dough is important. It prevents the cookies from spreading too much during baking and helps achieve a chewy texture by allowing the gluten-free flours and starches to hydrate properly.

Can I freeze the cookie dough?

Absolutely! You can freeze the dough balls on a baking sheet, then transfer them to an airtight container or freezer bag. Bake them straight from frozen, adding a couple of extra minutes to the baking time.

Why did my cookies turn out flat?

If your cookies turned out flat, it could be due to not chilling the dough long enough, using butter that was too soft, or your baking soda being expired. Make sure to follow the recipe closely for the best results.

Expert Tips

  • Measure flour accurately. For best results, weigh your ingredients using a food scale. I have provided all of the metric measurements in the recipe card. If you don’t have a food scale, use the spoon-and-level method to measure your gluten-free flour blend. Scooping directly from the bag can compact the flour, resulting in too much flour and dry cookies.
  • Use room temperature ingredients. Ensure your butter and eggs are at room temperature before starting. This helps them blend more smoothly, creating a consistent dough texture.

Storage Instructions

Room Temperature

Once the cookies have completely cooled, store them in an airtight container at room temperature. They will remain fresh and chewy for up to 3-4 days. However, I prefer to freeze them if I plan on keeping them for over 2 days. 

Freezer Option

To extend the shelf life of your cookies, you can either freeze the unbaked dough or the baked cookies.

For baked cookies, make sure they are fully cooled before placing them in a freezer-safe bag or container. Layer them with parchment paper to prevent sticking and freeze for up to 3 months.

To freeze the dough, portion it into individual balls and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer bag and store them for up to 3 months. You can bake the dough balls directly from the freezer, just add an extra 1-2 minutes to the baking time. This method is perfect for when you want to bake a single cookie or the entire batch on short notice, making it ideal for unexpected guests.

Reheat

To thaw frozen baked cookies, let them sit at room temperature for about an hour until they become soft and chewy again. Alternatively, you can microwave them on a plate for about 15 seconds until warm.

A stack of gluten free chewy sugar cookies on a wire cooling rack.

Variations

Frost with buttercream. My strawberry buttercream, chocolate cream cheese frosting, or brown butter cream cheese frosting would all be delicious with these sugar cookies. You can even make a PB&J cookie sandwich by using my strawberry coulis and peanut butter frosting recipes!

Make an ice cream sandwich. I highly recommend my strawberry ice cream, chocolate peanut butter ice cream, or avocado ice cream!

Add some sprinkles! You can add sprinkles directly to the cookie dough while mixing or roll them in sprinkles before baking in the oven. You can get more information on how to do this in my gluten-free sprinkle sugar cookies post!

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Gluten free chewy sugar cookies layered over each other on a wire cooling rack.

Gluten-Free Chewy Sugar Cookies

Easy gluten-free chewy sugar cookies are so soft and buttery with the perfect amount of chew. These drop-style cookies are incredibly easy to make with just 7 simple ingredients and are perfect for any occasion.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 18 cookies
Calories: 197kcal
Author: Megan

Ingredients

  • 2 1/2 cups gluten-free flour blend (350g)
  • 1 teaspoon baking soda (7g)
  • 1 teaspoon salt (5g)
  • 3/4 cup unsalted butter (at room temperature, (170g))
  • 1 1/2 cups granulated sugar (300g)
  • 2 eggs (100g)
  • 1 tablespoon pure vanilla extract

Instructions

  • In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
  • In a larger bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Mix in the eggs and pure vanilla extract until the mixture is smooth.
  • Gradually add half of the flour mixture to the wet ingredients, stirring until just combined. Then add the remaining flour mixture and mix until no streaks of flour remain.
  • Cover the dough and chill it in the refrigerator for at least one hour.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Form the dough into balls using 2-3 tablespoons of dough for each ball (a red #24 scoop yields approximately 18 cookies).
  • Place the dough balls on the prepared baking sheet, leaving 3-4 inches of space between each one. Bake on the middle rack for 11-13 minutes, until the edges are lightly browned and the centers are set.
  • Let the cookies cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to finish cooling. Repeat with the remaining dough, keeping the dough in the refrigerator between batches.

Notes

  • If you have celiac disease or follow a gluten-free diet for other reasons, always be sure to double check that all of your ingredients are gluten-free, as ingredients and manufacturing processes can change from time to time. 
  • I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend, in the blue bag, which already contains xanthan gum. You will not need to add it to this recipe. I recommend using this flour blend, as I cannot verify other gluten-free flour blends will work since I have not tested them. 
  • Be sure to chill your dough for at least an hour before baking so that they do not spread too much. 
  • I used a red #24 portion scoop for these cookies to get 18 uniform cookies. This scoop is roughly 2.7 tablespoons of dough. If you make the cookies larger or smaller, you will need to adjust the bake time. 

Nutrition

Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 10mg | Fiber: 2g | Sugar: 17g | Vitamin A: 263IU | Calcium: 16mg | Iron: 1mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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