Gluten-Free Sugar Cookies

After reading the book Grain Brain by David Perlmutter, MD, I began my gluten-free journey. Can inflammation contribute to the decline of the brain? Dr. Perlmutter thinks so. He outlines his research into the damaging effects of gluten and inflammation on the brain. He also emphasizes the importance of eating fewer carbohydrates. With the holidays here my family has to have some of our traditional favorites, which are carbohydrates. What a perfect time to introduce them to gluten-free ingredients made with our all-time favorites.

Our Traditional Favorites

I am fixing my traditional sweets like sugar cookies, fresh muffins, and apple pie. This time, I am using granulated sugar and gluten-free one to one flour. The recipe included in this article is my simple chewy sugar cookie recipe because here at home the cookies only last two days before they are eaten.

Timesaving Tips

I like to keep the recipes I make at home simple. So, for my sugar cookie recipe I begin with the following: after mixing the flour mixture with the wet mixture I place the dough in the refrigerator for more than an hour so that the dough can easily be handled for rolling into balls and coating with sugar. If you prefer you can also use this dough to make into shapes using cookie cutters.

Sugar Cookie Balls Before the Cookie Sheet

Before placing the sugar-coated balls of cookie dough on the cookie sheet I Line the cookie sheet with parchment paper. It is a timesaving trick I started using recently. Not only does it save time in cleaning, but it also saves wear and tear on the cookie sheet.

Another suggestion for keeping this recipe simple is to flatten the balls of dough coated with sugar with a cup from your kitchen after they have been placed on the cookie sheet.

Sugar Cookie Dough Flattened into Perfect Circles with a Drinking Glass

Gluten Free Sugar Cookies

Easy recipe to make and adapt for either simple round cookies or cut into a shape after chilling in the refrigerator.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Easy, Gluten Free
Servings: 24
Calories: 120kcal

Equipment

  • Whisk
  • Medium Bowl
  • Small Bowl
  • Wooden Spoon
  • Large Bowl
  • Measuring Spoons and Cups
  • Ice Cream Scoop
  • Drinking Glass
  • Rolling Board and Rolling Pin if making cookie shapes

Ingredients

  • 2 ¼ Cups Gluten-Free All-Purpose Flour Blend
  • 1 Teaspoon Xantham Gum
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 ½ Cups Sugar
  • 2 Ounces Cream Cheese Chop cream cheese into pieces
  • 6 Tablespoons Unsalted Melted Butter
  • Cup Vegetable or Corn Oil
  • 1 Large Egg
  • 1 Tablespoon Non-Dairy Milk
  • 2 Teaspoons Vanilla Extract
  • ½ Cup Sugar for rolling dough in.

Instructions

  • Preheat the oven to 350°. Line cookie sheets with parchment paper.

Dry Ingredients

  • In a medium bowl whisk together the flour, xantham gum, baking soda, baking powder, and salt. Set this mixture to the side.
  • Place ½ cups of the sugar (colored or white) in a small bowl for rolling the cookie dough in later.

Wet Ingredients

  • In the large bowl cream the remaining sugar (1 ½ Cups) with the cream cheese. Whisk the melted butter with this mixture until there are no large lumps left. Whisk in the oil. Stir in egg, milk, and vanilla with the whisk until all these wet ingredients are smooth.

The Cookie Dough

  • Using the wooden spoon, mix the dry ingredients into the wet ingredients until smooth.
  • Place cookie dough in the refrigerator for no less than 30 minutes so that it is easier to work with. If rolling out the dough to make the dough into shapes chill the dough for at least an hour before rolling it out to about a ¼ inch thickness on a floured cutting board.
  • Use the ice cream scoop to form dough balls of cookie dough of about 2 tablespoons in size.
  • Roll the cookie dough balls in sugar.
  • Place the cookie dough on the cookie sheet with at least 1 inch of space between each ball. There should be enough dough to make about 24 cookies.
  • Flatten each ball with the bottom of a drinking glass until they are about ¼ in thickness and at least ½ inch apart.
  • Sprinkle the sugar remaining in the small bowl used for rolling the dough in on top of the flattened cookies.
  • For 11 to 13 minutes bake the cookies in a 350° oven, or they are just starting to turn brown.
  • Allow the cookies to cool on the cookie sheet before transferring to a cooling rack so that the edges will remain crisp and chewy in the center.

Notes

  • For information on the benefits of eating gluten-free products see my article called What is So Special About the Gluten-Free Diet?
  • For flour that includes xantham or guar gum omit the xantham from this recipe.
  • This recipe can be used for cut out cookies too but at least a few hours should be added to the chilling time for the dough to help the cookies retain their shape while baking.
  • My kids enjoy seeing colored sugar on the top of their cookies.
  • Gluten-free all purpose flour like Bob’s Red Mill GF 1 to 1 Baking Flour or King Arthur GF Baking Flour I have found to be cheaper by than my local grocery store by ordering from Amazon in bulk.

This post contains affiliate links, but these are all products I love!

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