The Secret to a Happy Cookie
These cookies are like a warm hug. They are chewy and sweet. The secret is the cream cheese. I know, it sounds funny for a sugar cookie.
But it makes them so soft. It gives them a happy little tang. Doesn’t that smell amazing? It reminds me of my friend Mabel. She always said the best secrets are the surprising ones.
A Little Kitchen Magic
You must use warm, melted butter. Pour it right over the sugar and cream cheese. Whisk it all together. It will look a bit lumpy at first.
Do not worry. The lumps will smooth out. This matters because the warmth helps everything become friends. Chilling the dough is important too. It makes the cookies keep their shape.
The Rolling Party
This part is my favorite. Use two spoons to scoop the dough. The dough is sticky. Roll each ball in that extra sugar.
Then you press them flat. I use the bottom of a measuring cup. Fun fact: Pressing them helps make the edges chewy and the center soft. Have you ever baked gluten-free cookies before? I would love to hear your stories.
Watching Them Bake
Bake just one sheet at a time. This matters for even baking. Watch for the edges to set. They will be just golden.
Let them cool a bit on the sheet. This helps them firm up. I still laugh at that. I was always too eager to move them. What is your favorite cookie to eat warm from the oven?
Why This Recipe Works
The almond flour adds a nice flavor. It makes them a bit nutty. The xanthan gum is the glue. It holds everything together without gluten.
This recipe shows that gluten-free can be wonderful. It does not have to be dry or crumbly. These cookies are proof. Do you have a friend who needs a gluten-free treat? This is the one to share.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| America’s Test Kitchen All-Purpose Gluten-Free Flour Blend | 8 oz (227 g / 1¾ cups) | |
| Almond flour | 4 oz (113 g / ¾ cup plus 2 tbsp) | |
| Baking powder | 1 teaspoon | |
| Baking soda | ½ teaspoon | |
| Salt | ½ teaspoon | |
| Xanthan gum | ½ teaspoon | |
| Sugar | 8¾ oz (248 g / 1¼ cups) plus ⅓ cup for rolling | Divided use |
| Cream cheese | 3 oz (85 g) | Softened and cut into 8 pieces |
| Unsalted butter | 8 tablespoons | Melted and still warm |
| Large egg | 1 | |
| Vanilla extract | 1 tablespoon |
Perfectly Chewy Gluten-Free Sugar Cookies
Hello, my dear. Come sit at the counter. I want to share my favorite cookie recipe with you. These are the chewiest, sweetest sugar cookies. You’d never guess they’re gluten-free. My grandson, Leo, taught me that trick. He has a sensitive tummy, you see. We baked these together last winter. The whole kitchen smelled like vanilla and happiness. I still laugh at that. He got sugar in his hair. Let’s make some new memories, shall we?
Ingredients
- 1 ½ cups (210g) gluten-free 1:1 flour blend
- ½ cup (60g) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum (omit if your blend has it)
- 2 ounces cream cheese, softened
- 1 ¼ cups (250g) granulated sugar, plus ⅓ cup for rolling
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
Step 1: First, we mix our dry friends. Whisk the two flours, baking powder, baking soda, salt, and xanthan gum. Set that bowl aside. Now, put the cream cheese and 1 ¼ cups sugar in a big bowl. Pour the warm, melted butter right over it. Whisk it all together. Don’t worry about little cream cheese lumps. They will disappear, I promise. Whisk in the egg and vanilla. Doesn’t that smell amazing? Finally, stir in the flour mix. You’ll get a soft, sticky dough. Cover the bowl and let it chill for 30 minutes. (A hard-learned tip: Warm dough spreads too much. Patience makes a perfect cookie!)
Step 2: Time to shape our cookies. Heat your oven to 350°F (175°C). Line your baking sheets. Scoop about 2 tablespoons of dough. Roll it into a ball with your hands. Now, roll each ball in that reserved ⅓ cup of sugar. Place them on the sheet, 2 inches apart. Gently press them down to ½-inch thick. I use the bottom of a measuring cup. Sprinkle any leftover sugar on top. Do you know why we roll them twice in sugar? Share below!
Step 3: Bake just one sheet at a time. This helps them cook evenly. Bake for 12 to 14 minutes. Watch for the edges to just barely turn golden. Let them cool on the sheet for 5 minutes. Then move them to a rack. The wait is the hardest part. But it’s worth it. You get a cookie with a crisp sugar shell and a wonderfully chewy heart. They are best the day you make them. But they never last that long in my house.
Cook Time: 12–14 minutes per batch
Total Time: About 1 hour 15 minutes
Yield: About 18 cookies
Category: Dessert, Cookies
Three Sweet Twists to Try
Once you master the classic, have some fun. Here are my favorite little twists. They make the cookie feel new again.
- Lemon Sunshine: Add the zest of one lemon to the dough. It makes the kitchen smell like a spring morning.
- Cinnamon-Sugar Sparkle: Mix a teaspoon of cinnamon into your rolling sugar. It gives a warm, cozy hug of flavor.
- Almond Joy: Use ½ teaspoon almond extract with the vanilla. Roll dough in sliced almonds after the sugar.
Which one would you try first? Comment below!
Serving Them Up with Style
These cookies are stars on their own. But I love making a little moment. For a treat, sandwich two with vanilla ice cream. Press gently. It’s instant magic. Or, crumble one over a bowl of berries. It’s a simple, happy dessert.
What to drink? A cold glass of milk is always right. It’s a classic for good reason. For the grown-ups, a little sweet dessert wine pairs beautifully. It sips like liquid gold. Which would you choose tonight?
Keeping Your Cookies Chewy and Happy
These cookies are best fresh. But I know life gets busy. Let’s keep them tasting great. Store cooled cookies in an airtight container. They will stay good for one day at room temperature.
You can freeze the dough balls for later. Roll them in sugar first. Then place them on a tray to freeze solid. Once frozen, pop them into a bag. Bake straight from the freezer, adding a minute or two.
I once left a batch out overnight. They were sadly crunchy by morning. A quick trick? Place a piece of bread in the container. The cookies will soften up by absorbing that moisture. Have you ever tried storing it this way? Share below!
This matters because a good cookie brings joy. A little planning means you always have a sweet treat ready. It turns baking from a chore into a gift for your future self.
Cookie Troubles? Let’s Fix Them Together
Sometimes cookies spread too much. Your dough might be too warm. Chilling it is the key. I remember when I skipped this step once. My cookies ran into each other like a sweet puddle!
If your cookies are cakey, check your flour. Make sure you spoon it into the cup. Do not pack it down. Level it off with a knife. This gives you the perfect amount.
Are they not chewy? Do not over-bake them. They should look just set at the edges. They will firm up as they cool on the sheet. Which of these problems have you run into before?
Fixing small issues builds your cooking confidence. It also makes sure every bite is full of flavor. That is what home baking is all about.
Your Quick Cookie Questions, Answered
Q: Can I use a different gluten-free flour? A: I recommend this specific blend. Others may change the texture. This one works perfectly.
Q: Can I make the dough ahead? A: Yes! Chill it in the fridge for up to two days. It actually helps the flavors develop.
Q: What if I don’t have almond flour? A: You can use more of the gluten-free blend. But the almond flour adds a lovely tenderness.
Q: Can I double the recipe? A: Absolutely. Just mix it in a very large bowl. You will have plenty to share.
Q: Any fun add-ins? A: A sprinkle of cinnamon in the sugar is nice. Which tip will you try first?
From My Kitchen to Yours
I hope you love baking these cookies. The smell of vanilla is one of my favorite things. It fills the whole house with warmth.
Fun fact: The cream cheese in this recipe is the secret. It gives the cookies their wonderful chew and rich taste.
I would love to hear about your baking adventure. Have you tried this recipe? Give your experience in the comments. Sharing stories is the best part.
Happy cooking!
—Grace Ellington.
Perfectly Chewy Gluten Free Sugar Cookies
Description
Gluten-Free Chewy Sugar Cookies
Ingredients
Instructions
- Whisk flour blend, almond flour, baking powder, baking soda, salt, and xanthan gum together in medium bowl; set aside. Place 1¼ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow dish and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in egg and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes. (Dough will be sticky and soft.)
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with 2 tablespoons of dough at a time, portion 6 cookies and place in sugar to coat. Roll each ball in sugar, then space 2 inches apart on prepared sheets. Repeat with remaining dough in batches. Press dough to 1/2-inch thickness using bottom of measuring cup. Sprinkle tops of cookies evenly with sugar remaining in shallow dish for rolling, using 2 teaspoons for each sheet. (Discard remaining sugar.)
- Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
Notes
- For best results, use the specified America’s Test Kitchen flour blend. Dough will be soft and sticky; chilling is essential for easier handling. Cookies are best enjoyed the same day.