The Best Soft and Buttery Gluten-Free Sugar Cookies
Soft, Buttery and Gluten-FreeFromScratchBaking.net
Servings: 2.5 dozen cookies
Ingredients
- 2-1/2 cups (310g) gluten-free flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (226g) butter, room temperature 1 cup = 2 sticks
- 1 cup (200g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 1/4 cup (50g) granulated or colored sugar for rolling onto scooped cookie dough
Instructions
- Gather all ingredients and let the butter and egg come to room temperature.
- Sift together the gluten-free flour, baking powder and salt. Whisk to combine and set aside.
- In a mixer fitted with the paddle attachment, cream the butter until soft. Add 1 cup of granulated sugar and vanilla to the butter and beat until light and fluffy, for about 2 minutes. Scrape down the sides of the bowl as needed.
- Add in the egg and beat until combined, making sure to scrape down the sides of the bowl to fully incorporate the ingredients together.
- Gradually add in the gluten-free flour, baking powder and salt. Mix on low speed until combined.
- Chill the dough in the refrigerator for about 30 minutes.
- While the dough is chilling, preheat the oven to 350℉ and line baking sheets with parchment paper or use a silicone baking mat; set aside.
- Place ¼ cup of granulated sugar (or colored sugar) into a bowl.
- Using a cookie scoop, portion out the dough. Place into the bowl with sugar and roll until completely covered.
- Place the dough ball onto a prepared cookie sheet, about 2” apart from one another.
- Bake for 12-13 minutes – bake for 8 minutes, rotate pans and bake for another 4 to 5 minutes or until edges are set but the center is still soft.
- Let cookies sit on the cookie sheet for about 5 minutes before transferring them to a cooling rack.
- Store cookies in an airtight container for up to 2 days or freeze for up to 3 months.
- Makes about 2-½ dozen cookies.