Simple, Chewy Gluten-Free Sugar Cookies (Plus the One-Step Snickerdoodle Trick)
These are my simple, chewy gluten-free sugar cookies, and they are dangerous. Crisp, sparkly edges from a roll in sanding sugar, soft chewy centers and that classic buttery vanilla flavor. Now watch them disappear faster than ever, and do not tell anyone they’re gluten-free!
And here’s my favorite secret: this one dough makes two cookies. Keep reading for the sister cookie.
Guess What? All You Have to Do to Make Snickerdoodles Is…
Roll the dough balls in cinnamon sugar instead of sanding sugar. That’s it! Same dough, same steps, and you’ve got soft, crinkly, cinnamon-sugar gluten-free snickerdoodles. Sugar cookies and snickerdoodles are sister cookies, so one batch of dough can make both. Roll half in sanding sugar and half in cinnamon sugar and you’ve got a cookie tray everyone will love.
For the cinnamon sugar: mix ½ cup granulated sugar with 1 tablespoon ground cinnamon.
The Secrets to Chewy Sugar Cookies
- Roll every ball in sugar. Coat the whole thing. That’s what gives you the crackly, sparkly outside.
- Chill the dough balls. 15 to 20 minutes in the fridge helps them hold their shape and stay chewy.
- Don’t over-bake. Pull them as soon as the edges begin to color, while the middles still look very slightly underdone. They firm up as they cool.
- Slam the pan. As soon as they come out of the oven, slam the baking sheet on the counter to flatten them. Instant chewy, crinkly cookies.
Watch your first batch really closely, then make a note of the perfect time in your recipe for every batch after that. Every oven is a little different.
More Ways to Make Them Your Own
- Holiday cookies: roll them in red or green sanding sugar, or any color you like.
- Funfetti: roll them in rainbow sprinkles.
- Flavor twist: add a splash of almond extract or a pinch of cinnamon to the dough.
Go crazy and have fun with these!
How to Store Them
I like to keep them in the freezer. They stay fresh forever, and then my kids can’t find them!
Give them a try, definitely don’t tell anyone they’re gluten-free, and let me know how they turn out! Your feedback means the world to me, and I love hearing about your baking adventures. If you snap any pics, tag @unbelievablygf. I’d love to see your creations!
Happy baking,
Lisa Belle Marsh | The Undercover Gluten-Free Baker
Watch Me Make Them
Save this recipe for later on Pinterest!
12
cookies15
minutes11
minutesIngredients
- Cookie dough
1½ cups (210 g) gluten-free all-purpose flour
½ tsp xanthan gum, only if your flour blend doesn’t include it
½ cup (1 stick, 113 g) salted butter, softened
¾ cup (150 g) granulated sugar
1 large egg (50 g)
1 tsp (5 ml) vanilla extract
½ tsp (2 g) baking powder
¼ tsp (1 g) baking soda
¼ tsp (1 g) salt
- For rolling
Sugar cookies: 1 cup sanding sugar (or sprinkles or colored sugar)
Snickerdoodles: ½ cup granulated sugar mixed with 1 Tbsp ground cinnamon
Directions
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda and salt. If your flour blend doesn’t include xanthan gum, whisk in ½ tsp now.
- In a separate bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Beat in the egg and vanilla until fully incorporated.
- Gradually blend the dry mixture into the butter mixture.
- Scoop the dough into 1½-inch balls (about 35 to 40 g each). Roll each ball in sanding sugar for sugar cookies, or cinnamon sugar for snickerdoodles, coating the entire ball.
- Place them 2 inches apart on a baking sheet lined with parchment or a silicone mat. Cover and refrigerate for 15 to 20 minutes.
- While the dough chills, preheat the oven to 350°F (180°C).
- Bake 9 to 11 minutes, until the edges are just set and golden. For extra-chewy centers, pull them when the middles still look very slightly underdone.
- As soon as they come out of the oven, slam the baking sheet on the counter to flatten the cookies.
- Let them rest on the baking sheet a couple of minutes, then move to a wire rack. They firm up as they cool.
Notes
- One dough, two cookies: roll in sanding sugar for sugar cookies or cinnamon sugar for snickerdoodles. Watch the first batch closely and note the perfect bake time for your oven. Store in the freezer to keep them fresh.
