Gluten-Free Soft and Chewy Sugar Cookies
Soft and chewy gluten-free sugar cookies! Delicious and flavourful, with slightly crisp edges and soft and chewy centres! The BEST gluten-free sugar cookie recipe!
Ingredients
- ½ cup butter, melted
- 1 cup granulated sugar
- 1 egg
- ⅓ cup greek yogurt
- 2 tablespoon milk
- 2 teaspoon vanilla extract
- 1½ cup gluten-free flour, all-purpose blend (see note)
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar, for rolling
Instructions
- In a large bowl, whisk together the melted butter and sugar, until well mixed.
- Add the egg, greek yogurt, milk and vanilla extract and whisk together.
- Add the gluten-free flour, almond flour, baking soda and salt and stir until combined.
- Chill for 1 hour. Preheat oven to 350°F (180°C).
- Add ¼ cup of granulated sugar (for rolling) into a shallow dish. Using a cookie scoop or rounded tablespoon, scoop a rounded tablespoonful of dough, and roll it in the sugar. Drop onto a parchment-lined baking sheet.
- Bake for about 10 minutes or until edges are golden and centres are slightly underbaked.
- Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
Note: Use a blend that contains xanthan gum, so the cookies have enough structure and stability and don't spread. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Top Tips
- Cookie scoop – Use a cookie scoop to help ensure all the cookies are uniform size and bake evenly.
- Don’t skip chilling the dough before baking – You need to chill the dough to avoid spread and give the gluten free flours more time to absorb moisture in order to avoid any grittiness or/gumminess depending on the blend used.
- Don’t over bake – If you want cookies that are crisp on the outside and soft and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Freeze extra dough and only bake as needed - Unfortunately gluten-free baked goods don't keep as long as wheat-based alternatives. For best results, only bake as many cookies as you plan to consume that day or the next and freeze the rest to bake later.
- A festive twist: Use coloured sugar, such as red and greed sugar for Christmas, or pastel pink, purple and yellow for Easter to roll the cookies in. You can also add in coloured sprinkles into the dough itself.
- Baked cookies: 2 – 3 days in an air-tight container at room temperature.
- Unbaked cookies: Freeze unbaked dough balls, well-wrapped, for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Serving: 1 cookieCalories: 119kcalCarbohydrates: 17gProtein: 2gFat: 6gCholesterol: 17mgSodium: 106mgFiber: 1gSugar: 11g
Nutritional information shown is an estimate only.
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