Gluten free sugar cookies best recipe
These soft and chewy gluten-free sugar cookies are a must-try! Made with a perfect blend of almond and coconut flour, they have the right balance of crisp edges and a tender center. This easy-to-follow recipe ensures that everyone can enjoy homemade sugar cookies, even without gluten!
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened (or dairy-free alternative)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp xanthan gum optional, helps with texture
Instructions
- 1️⃣ Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
- 2️⃣ Mix the Dry Ingredients
- In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and xanthan gum (if using).
- 3️⃣ Cream the Butter & Sugar
- In another bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- 4️⃣ Combine Wet & Dry Ingredients
- Gradually add the dry ingredients into the wet mixture.
- Mix until a smooth, slightly sticky dough forms.
- 5️⃣ Chill the Dough (Recommended)
- Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
- This helps with rolling and cutting.
- 6️⃣ Roll & Cut the Dough
- Lightly flour a surface with gluten-free flour or powdered sugar.
- Roll out the dough to ¼-inch thickness.
- Use cookie cutters to shape cookies and transfer them to a prepared baking sheet.
- 7️⃣ Bake to Perfection
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For softer cookies: Use an extra egg yolk and reduce baking time slightly.
- For crispier cookies: Roll the dough thinner and bake a minute longer.
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.