Get the Recipe: Gluten Free Sugar Cookies
These gluten free sugar cookies have the best soft texture! They have chewy edges and a soft center. These sugar cookies are sweet and buttery!
Ingredients
- 1 cup cold butter
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ tsp vanilla extract
- 2 ½ cups gluten free 1 to 1 flour
- 1 tsp baking powder
- pinch sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes or until fluffy. There should be no clumps of butter remaining.
- Then, add in egg, egg yolk and vanilla. Stir to combine.
- Add all remaining ingredients. Stir to combine.
- Then, use a cookie scoop to scoop balls of dough onto lined pan. Use hands to slightly flatten each ball of dough.
- Bake for 10 to 12 minutes or until cookies are lightly golden around the edges.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing to a cooling rack.
Notes
- Use cold butter right from the fridge. Do not use softened or melted butter.
- The cold butter prevents the cookies from spreading too thin.
- Beat butter and sugar until no clumps of butter remain. If needed, stop mixing and scrape down sides of bowl with spatula. Then continue mixing.
- The cookie dough batter will be pretty thick.
- These cookies do not spread much while baking. Therefore, flatten each ball of dough slightly before baking.
- Store leftovers in an airtight container for up to 4 days at room temperature.
- These cookies are great refrigerated too!
Calories: 284kcal, Carbohydrates: 37g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 138mg, Potassium: 30mg, Fiber: 1g, Sugar: 14g, Vitamin A: 432IU, Calcium: 26mg, Iron: 0.2mg