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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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
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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
