Chewy Sugar Cookies (Gluten-free)

These delicious “drop” cookies are rolled in sugar just before baking, leaving you with a perfectly sweet, buttery cookie that won’t last long in the cookie jar! One of the best parts about making these cookies: you don’t even need a mixer!  Just grab three bowls, a whisk, and a spatula and you are ready to mix! Plates of these delicious chewy sugar cookies have vanished very quickly around here, so I can’t tell you how many days they stay great for.  The longest we’ve had any left to consume was 2 days, and they were still perfect!

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Total Time
Yields 24 cookies
You don't even need a mixer to make these chewy sugar cookies with crisp edges!


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. vanilla extract
additional 1/2 cup sugar for rolling


*I've tested this with Gluten Free Mama's Almond Flour Blend and gfJules flour and recommend either! If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.


  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. Measure 1/2 cup sugar into a small bowl; set aside for rolling dough in later.
  4. Read full recipes here >>

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