Big Soft Gluten Free Sugar Cookies Recipe

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Big Soft Gluten Free Sugar Cookies Recipe

If you’re looking for the best gluten free sugar cookies recipe, you’ve come to the right place. These are big and soft, bakery style cookies, perfect with sprinkles or topped with your favorite frosting. I like to make a big batch of dough, shape them into balls, and freeze them. That way I’m always prepared for cookie emergencies. You know the kind.

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How to make this gluten free sugar cookies recipe

Making sugar cookies is very easy. Let’s start with the basics. I always like to mix my dry ingredients together in a bowl so they get evenly combined. Yes, it “wastes” a bowl, but it makes for a more reliable dough when everything is incorporated well.

Here are some other tips to ensure perfect gluten free cookies every time:

  • Make sure your butter is room temperature. I almost always use salted butter. It makes baked goods taste better. Trust.
  • Beat the butter together with the sugar until it’s light and fluffy. The easiest way to do this is in a stand mixer, but a hand mixer works well too. If you have neither, a sturdy whisk and a strong bicep will have to do. No matter how you do it, it’s so much easier to do if your butter is at room temperature!
  • Make sure your eggs are room temperature. This helps the butter, sugar, and eggs emulsify.
  • I know it’s expensive, but use pure vanilla extract. Sometimes vanilla flavor can have hidden gluten. But I suggest this mainly because pure vanilla extract is more flavorful, and can withstand the heat of the oven better than the fake stuff can.
  • A splash of almond extract will make your cookies taste like bakery cookies. It’s a secret ingredient used in combination with vanilla extract a ton. If you’re allergic to almonds, good news – almond extract actually doesn’t contain almonds. It’s made from “bitter almonds” which are the pits from apricots and peaches!
  • Always refrigerate (or freeze – my preference) gluten free cookie dough before baking. This helps the flours absorb more liquid and become less grainy. It also makes for a fluffier cookie.
Big Soft Gluten Free Sugar Cookies Recipe

Do gluten free cookies taste different than regular cookies?

in a word – NO! At least not if you follow my recipes. It’s impossible to tell these are gluten free – everyone will love them whether they can eat gluten or not.

Why are my gluten free cookies falling apart?

Unfortunately, gluten is a binder and gives structure to baked goods. Without gluten you need to use something else to hold things together. When you are swapping glutenous flours for gluten free flours, you need to use a combination of whole grain flours and starches, as well as a binding agent. Xanthan gum works well (just a tough or your baked goods will be gummy). You can also use ground flaxseeds or psyllium fiber…again just a touch (for a different reason – ahem). It can be very complicated to learn how to blend flours, and which ratios are the right ones. That’s why I prefer to use a pre-mixed gluten free flour blend (or my own flour blend). My favorite pre-mixed gluten free flour for cookie recipes (and cakes, muffins, and quick breads) is Bob’s Red Mill 1 to 1.

Big Soft Gluten Free Sugar Cookies Recipe

There is something great about a classic sugar cookie and this one hits all the marks. It’s crisp on the edges, has a soft and chewy middle, and is covered with rainbow sprinkles (which are optional, but are they really?). This is a comforting gluten free cookie recipe I turn to again and again.

If you love gluten free cookies, here are a few more recipes to try!

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Big Soft Gluten Free Sugar Cookies Recipe

Big Soft Bakery Style Gluten Free Sugar Cookies Recipe

Alison Needham
If you’re looking for the best gluten free sugar cookies recipe, you’ve come to the right place. These are big and soft, bakery style cookies, perfect with sprinkles or topped with your favorite frosting. I like to make a big batch of dough, shape them into balls, and freeze them. That way I’m always prepared for cookie emergencies. You know the kind.
Prep Time 20 mins
Cook Time 15 mins
Chilling Time 30 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 278 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, xanthan (if using) and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
  • Add egg and egg yolk and beat until well incorporated. Add vanilla extract, almond extract and beat until combined.
  • Add the dry ingredients to the wet ingredients and beat until thoroughly combined.
  • Using a large cookie scoop, scoop the dough into balls, roll in sparkling sugar, and place on lined baking sheets. You don't need to worry about spacing because you are going to freeze the dough. Place the cookies into the freezer for at least 30 minutes. When frozen solid you can remove the cookies and seal in a zip top bag for later, or you can bake at this time.
  • Place 4-6 cookies a few inches apart on parchment lined baking sheets. Bake for 12- 15 minutes or until lightly golden brown around the edges. Cool for 5 minutes on the sheet, then remove to a baking rack to finish cooling completely.

Notes

If you don’t want to bake off all the cookies at once, the dough keeps well frozen for up to three months.

Nutrition

Serving: 1cookieCalories: 278kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 279mgPotassium: 31mgFiber: 2gSugar: 27gVitamin A: 374IUCalcium: 35mgIron: 2mg
Keyword Gluten Free Cookies, Gluten Free Cookies Recipe, Gluten Free Sugar Cookies, Gluten Free Sugar Cookies Recipe, Recipe for Gluten Free Sugar Cookies
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