Gluten-free Chewy Sugar Cookies
You don't even need a mixer to make these gluten-free chewy sugar cookies with crisp edges! For holidays or birthdays, roll in colored sugar!
- Prep time
- 25 min
- Cook time
- 11 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups (11 1/4oz.) good gluten-free all-purpose flour blend *
- 1 tsp. xanthan gum*
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups (10 1/2 oz) sugar
- 2 oz. cream cheese, cut into 8 pieces
- 6 Tbsp. (3/4 stick) unsalted butter, melted and still warm
- 1/3 cup vegetable oil or corn oil
- 1 large egg
- 1 Tbsp. milk
- 2 tsp. pure vanilla extract
- additional 1/3 cup regular or colored sugar for rolling
Instructions
- 1
Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or silicone baking mats.
- 2
Whisk flour, xanthan gum, baking soda, baking powder, and salt together in medium bowl. Set aside.
- 3
Place 1 1/2 cups sugar and cream cheese in large bowl. Melt butter in microwave, then pour over sugar and cream cheese and whisk to combine. Whisk until there are no large lumps of cream cheese left. Whisk in the oil until well blended. Add the egg, milk, and vanilla; continue to whisk until smooth.
- 4
Using a rubber spatula, stir in the flour mixture until a soft, homogeneous dough forms.
- 5
At this point, I find it helpful to put the dough in the refrigerator for 15-30 minutes, so it isn't quite so soft to work with.
- 6
Measure 1/3 cup sugar into a small bowl. You can use a colored sugar if you'd like.
- 7
Use a medium cookie scoop to scoop balls of dough that are approximately 2 Tablespoons in size.
- 8
Roll the dough balls in the bowl of sugar.
- 9
Place dough balls on lined cookie sheets, leaving adequate space between dough balls. I ended up with 12 cookie dough balls per sheet, and 2 sheets worth of dough balls, totaling 24 cookies.
- 10
Using bottom of a drinking glass, flatten the dough balls until 2 to 2 1/2 inches in diameter. If you choose to skip or if you forget this step, the cookies will stay domed, and will still be chewy, but softer.
- 11
Sprinkle tops with additional sugar that is left over from the small dish of rolling sugar, if there are spots without sugar.
- 12
Bake 1 baking sheet at a time in a 350° oven for 11-13 minutes, or until the edges are set.
- 13
Cool cookies on the cookie sheets for a few minutes, then gently transfer the cookies to a cooling rack. These really do taste best when they've had a chance to cool completely to room temperature so you can enjoy the crisp edges and chewy centers.