There are two foods I can eat to no virtually no end: anything dark chocolate and peanut butter, and sugar cookies. Not just any sugar cookies; my aunt Patti’s famous, soft sugar cookies that she’s brought to Christmas every year for as long as I remember. Sometime around November I go ahead and resolve that I’m going to fall off the wagon on these cookies. But because I only fall off the food wagon a few
10 times a year, I figure it’s totally worth it. After all, they’re sugar cookies! I mean, c’mon. Live a little.
Here’s the thing about sugar cookies. They contain lots and lots of butter, sugar and gluten, the last one being a major offender for a growing number of people. But I say you can still have cookies, you just have to get creative and replace the gluten with something else, like a baking blend? Yes, like a gluten-free baking blend. Exactly.
This mix produced some of the softest, fluffiest, most flavorful sugar cookies I’ve ever had – no joke! Who says you need gluten after all…?
These cookies are little pillows of Christmas-y goodness.
Fluffy + soft
Infused with vanilla
Perfect on their own
Or topped with sprinkles.
& Not at all grainy or tough.
Anyway you put it, these guys are a total dream! Make them for your family and friends this holiday season. I bet you so much cheddar bank that they won’t be able to tell they’re gluten free – not one bit. Enjoy!
P.S. Stick around till Tuesday for a healthier 4-ingredient frosting recipe that goes perfectly with these cookies. In the meantime, gobble them up as is. They’re seriously that good.
NOTE: Recipe updated on January 8, 2016 to remove the mention of using other gluten free baking mixes in place of my gluten-free baking mix. I haven’t tested these cookies with any other gluten-free mix than my Gluten-Free Pancake/Baking Mix. Be sure to use that blend in this recipe, otherwise I can’t guarantee the results.
Super Soft Gluten Free Sugar Cookies
- 1/2 cup unsalted butter (softened // 1 stick = 1/2 cup)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups gluten-free baking mix*
- 1/3 cup milk
- In a large mixing bowl, beat together softened butter and sugar until creamy. Add egg and vanilla and mix again until well combined, scraping sides of bowl as needed.
- Next, alternate adding baking mix and milk until a thick dough forms. Depending on the flour blend/baking mix you use, this will take anywhere between 2.75 – 3.25 cups (as original recipe is written). I found that 3 was about the right amount. Cover and refrigerate at least 2-3 hours, preferably overnight.
- Preheat oven to 375 degrees F (190 C). Scoop rounded 1 Tbsp amounts of dough and gently roll/form into balls. Place 2 inches apart on pan to allow for spreading.
- Bake for 10-12 minutes or until slightly golden brown around the edges and no longer wet. They should be pretty puffy but not have a lot of color. Otherwise they’ll become too dry.
- Let set on pan for a few minutes, then use a spatula to transfer to a cooling rack. I topped mine with a few sprinkles, but these would also be excellent with a simple frosting of 2 cups powdered sugar + 1 Tbsp melted butter + 1-2 Tbsp milk OR my simple 4 ingredient macadamia coconut frosting. Store covered in an airtight container for several days. Freeze for longer term storage. Makes between 36-42 cookies (as original recipe is written).
*We do not recommend subbing baking mix with flour as the cookies likely will not rise correctly without baking soda and baking powder.
*Nutrition information is a rough estimate.