Gluten-Free Chewy Sugar Cookies

5 from 2 votes

Gluten-Free Chewy Sugar Cookies

Soft, chewy gluten-free sugar cookies made with just 7 ingredients. These are drop cookies, not roll-out cutouts. Cream the butter and sugar, mix in the eggs and vanilla, add the dry ingredients, chill for an hour, scoop and bake. Lightly browned edges, soft chewy centers.

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Prep Time 15

Cook Time 12

Chilling Time 1

Total Time 1 27

Servings 18 cookies

Metric - US Customary

Ingredients

▢ 2 ½ cups (350 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt
▢ ¾ cup (170 g) unsalted butter - at room temperature
▢ 1 ½ cups (300 g) granulated sugar
▢ 2 (100 g) large eggs
▢ 1 tablespoon (13 g) pure vanilla extract

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Instructions

In a medium bowl, whisk together 2 ½ cups (350 g) gluten-free flour blend, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
In a larger bowl, cream the softened ¾ cup (170 g) unsalted butter and 1 ½ cups (300 g) granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Add 2 (100 g) large eggs and 1 tablespoon (13 g) pure vanilla extract. Mix until combined.
Gradually add the dry ingredients to the wet ingredients and mix until no streaks of flour remain.
Cover the bowl and refrigerate the dough for at least 1 hour.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Use a 2-3 tablespoon cookie scoop to portion the dough into balls. 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 at 350℉ for 11-13 minutes, until the edges are lightly browned and the centers are set.
Let the cookies cool on the baking sheet for 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

Flour: I use Bob's Red Mill 1-to-1 in the blue bag. I developed this recipe with this blend and can't guarantee results with other brands. Weigh your flour (350g) if you have a food scale for the most accurate measurement.
Scoop Size: 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