Bakery Style Gluten Free Sugar Cookies
These are the BEST gluten free sugar cookies! These bakery style cookies are soft, chewy and perfectly sweet. They’re made in one bowl and you can’t even tell they’re gluten free.
It’s been 6 years of Eat With Clarity and somehow we don’t have a classic bakery style gluten free sugar cookie recipe… until now! We have our Matcha Sugar Cookies, funfetti sugar cookies and strawberry sugar cookies, but sometimes you just need a classic!
These cookies have chewy centers and perfectly crisp edges, are made in one bowl with pantry staple ingredients and come together quickly!
Drop style cookies means you scoop the dough and that’s it! No need for rolling, slicing etc. I do have a recipe for gluten free cut out sugar cookies if you want to create more festive shapes etc! Try my gluten free chocolate chip muffins next!
Before we get started…
- You only need to chill the dough for 30 minutes, but in this recipe, you can get away with skipping this. Just keep in mind the cookies will spread more and spread faster than if you are to chill.
- A little bit of cornstarch will help absorb the excess moisture without the need for too much extra flour. You can swap for tapioca starch if you prefer.
How to make gluten free sugar cookies
Add the room temperature butter and both white and brown sugar to a mixing bowl or bowl of a stand mixer.
Beat with an electric mixer for about 20 seconds, until well combined. Add in the egg and vanilla and beat until combined.
Add in the flour, cornstarch, baking powder, soda and salt. Be sure to spoon and level the flour, don’t scoop from the bag or you will end up with more flour than you really need.
Beat to combine. Scoop using a roughly 2 tablespoon cookie scoop and roll in white sugar.
Set in the fridge for 30 minutes. Preheat the oven to 350 Fahrenheit.
Add the cookies to a baking sheet lined with parchment paper, leaving enough space between each. I don’t recommend more than 6 cookies per sheet.
Bake for 13-17 minutes or until the edges are just barely golden brown. Use a round cookie cutter to swivel around the edges to create perfect circles. Let cool, then sprinkle with sanding sugar and enjoy! Try my thick gluten free levain cookies next!
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Ingredient swaps and tricks!
Egg. I have not tested these sugar cookies without the egg, but because there is only one, I think that will work just fine. I recommend subbing the egg for either 1/4 cup of apple sauce, a flax egg, or a store bought egg replacer.
Butter. I used regular unsalted butter, but you can use dairy free butter like Earth Balance if you want a dairy free option. I do not recommend coconut oil here – butter is key for the best flavor!
Sugar. This recipe calls for mostly white sugar and just a touch of brown sugar. Brown sugar is uncommon in sugar cookies, but I just think it creates a really rich flavor and a chewier center. You can safely swap the brown sugar for more white sugar, but I don’t recommend any swaps other than that!
How to store and freeze
For best results, store these cookies in an air tight container once they have fully cooled. They will keep for 3-5 days but are best within the first 48 hours.
To freeze, you still want to chill the dough first. Once the dough has chilled, you can add the balls to a freezer safe bag or container and freeze for up to 1 month. You can also freeze the cookies after they have baked. Just let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
You can bake right from frozen, but decrease the oven temperature to 325 and add a few extra minutes to the time to account for the frozen dough. To reheat already baked cookies, place in the oven at around 300 until warm through the center.
Expert tips
Let the cookies cool on the pan for about 10 minutes. If you move them to a wire rack before that, they can break because they’re so hot and delicate from baking. Once they’ve cooled for about 10-15 minutes, transfer them to a wire rack to cool completely.
Bake times can vary based on your oven. Start with 13 minutes, then adjust based on what you think they need. You want just slightly golden brown edges and the centers should be mostly set. They will continue to firm up as they cool.
More gluten free cookie recipes!
- Coffee Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Gluten Free M&M Cookies
- Red Velvet Crinkle Cookies
- Giant Funfetti Sugar Cookie
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to leave a comment below so I can see your creation!
Gluten Free Bakery Style Sugar Cookies
by: claire cary
Ingredients
Wet
- ½ cup unsalted butter room temperature
- ¾ cup white sugar
- 3 tablespoons light brown sugar
- 1 egg
- 1 teaspoon vanilla bean paste
Dry
- 1 ½ cups gluten free all purpose baking flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- white sugar for rolling
Instructions
- Add the room temperature butter and both white and brown sugar to a mixing bowl or bowl of a stand mixer.1/2 cup unsalted butter, 3/4 cup white sugar, 3 tablespoons light brown sugar
- Beat with an electric mixer for about 20 seconds, until well combined.
- Add in the egg and vanilla and beat until combined.1 egg, 1 teaspoon vanilla bean paste
- Add in the flour, cornstarch, baking powder, soda and salt. Be sure to spoon and level the flour, don’t scoop from the bag or you will end up with more flour than you really need.1 1/2 cups gluten free all purpose baking flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Beat to combine.
- Scoop using a roughly 2 tablespoon cookie scoop and roll in white sugar.
- Set in the fridge for 30 minutes.
- Preheat the oven to 350 Fahrenheit.
- Add the cookies to a baking sheet lined with parchment paper, leaving enough space between each. I don’t recommend more than 6 cookies per sheet.
- Bake for 13-17 minutes or until the edges are just barely golden brown.
- Use a round cookie cutter to swivel around the edges to create perfect circles.
- Let cool, then sprinkle with sanding sugar and enjoy!
Notes
Comments
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Hi! I love the taste of these cookies, but they don’t spread out fully, when I take them out of the oven they are still rolled in balls. I followed all the instructions, but it still doesn’t work. Any advice? Thanks!
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They should definitely spread! Are you making an subs? Make sure you are spooning and leveling the flour instead of scooping from the bag. If you’re still having issues, you can flatten them a bit before baking!
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These sugar cookies are absolutely delicious! You’d never know they were gluten free! The cookies became flat while baking, I was careful to follow the recipe closely, wondering if the dough needs additional time in the fridge?
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Definitely shouldn’t be too flat, though they will spread quite a bit! You can try chilling for longer or add an additional 1/2 teaspoon cornstarch.
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I’ll do the, thank you!!!
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