These buttery sweet cookies have a soft vanilla flavor, a crisp exterior and a soft and chewy middle, just like any good Gluten Free Sugar Cookie should have. Better yet, they are simple to prepare using only a handful of ingredients and needing just a bowl and spoon to make the batter.
Gluten Free Sugar Cookie Recipe
Everyone needs a good sugar cookie recipe, and this one should be your new one. These chewy little cookies are insanely delicious, easy-to-prepare and perfect for the holidays, or year round. You can either bake the cookie as is, for a perfectly sweet cookie, or you can roll it in raw sugar to get for an extra sweet crunch to it.
But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. This is also a great recipe to make with the kids for the holiday baking season.
Looking for cut out sugar cookies for decorating? Check this recipe.
- Almond Flour
- Tapioca Flour
- Baking Soda
- Baking Powder
- Sea Salt
- Maple Syrup
- Vanilla Extract
- Raw sugar (optional)
Tips for Making Gluten Free Sugar Cookies
- Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
- Use a study spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden one, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
- Chill the dough, if you have time. We tested making this dough baked right after mixing as well as baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works just fine when the cookies are baked immediately after the dough is made.
- Roll the dough in sugar, if you want. These cookies are great on their own, but rolling them in sugar creates another flavor and textural component that is nice.
Storing Gluten Free Sugar Cookies
As with any sugar cookie recipe, these are best eaten on the day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.
Freezing Sugar Cookie Dough
The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Move cookie dough in a freezer bag.
When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time.
Icing Sugar Cookies
These cookies are not the type of cookies that should be used to make cut out shapes, and decorated. If you are looking for those cookies, check out this recipe.
However, these are the type of sugar cookies that taste insanely delicious with a buttercream icing on top. We tested this with some buttercream we had lying around after making a cake, and they were SO GOOD. You could make a half sized batch of buttercream from this chocolate recipe or this vanilla recipe.
If you like this gluten free cookie recipe, check out these others:
- Strawberry and Chocolate Ganache Sandwich Cookies
- Easy Maple Meringue Cookies
- Double Chocolate Chunk Macadamia Nut Cookies
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
If you like this gluten-free recipe, check out these others:
- Gluten Free Pumpkin Waffles
- Gluten-Free Carrot Cake (Easy Sheet Cake)
- Gluten Free Hostess Cupcakes
- Gluten-Free Funfetti Blondies
Watch the video:
- Preheat the oven to 350º and line two baking sheets with parchment parchment paper.
- Add almond flour, tapioca flour, baking soda, baking powder and salt to a bowl. Whisk together until combined.
- Add in maple syrup, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
- Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), dip in raw sugar if desired, and place on baking sheet about 2 inches apart.
- Bake for 10 minutes.
- This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
- If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
- Let cool before picking up, as they are quite delicate when hot.
- Cookie dough can be made up to 2 days ahead.
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