I cracked the code for gluten-free, dairy-free sugar cookies that are ready in under an hour and belong on any gluten free snacks and desserts list.

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I love making treats that actually work for picky eaters, and these soft and chewy sugar cookies are one of my favorites. I used a gluten free all purpose flour blend and dairy free butter, so they bake up tender but still hold together when you bite in.

This is the kind of Gf Sugar Cookies Recipe I keep coming back to, even when I’m short on time, and yep I mess up the dough sometimes but that just means they come out even better. If you want Gluten Free Dairy Free Cookies Easy enough for school snacks, try these.

Ingredients

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Gluten free all purpose flour blend: Gives structure and carbs, can be a bit crumbly, absorbs moisture.
Xanthan gum: Works like glue, adds chew and elasticity, use sparingly though.
Cornstarch: Lightens dough, makes cookies tender and soft, not a thickener here.
Dairy free butter: Provides fat, flavor and chew, helps spread, choosy brands vary.
Granulated sugar: Sweetens, adds crisp edges and balance, also helps with browning.
Egg plus yolk: Adds protein and structure, yolk gives extra richness and chewiness.
Vanilla extract: Pure vanilla gives aroma and depth, makes flavors feel homey.
Non dairy milk: Just a splash if dough seems dry, keeps everything soft.
Extra sugar for rolling: Optional for a little crunch and shiny finish.

Ingredient Quantities

2 1/2 cups (325 g) gluten free all purpose flour blend, spooned and leveled

3/4 teaspoon xanthan gum, only if your flour blend does not already have it

2 tablespoons (16 g) cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (226 g) dairy free butter, softened (stick style vegan butter works best)

1 cup (200 g) granulated sugar

1 large egg plus 1 large egg yolk, room temperature

2 teaspoons pure vanilla extract

1 to 2 tablespoons non dairy milk (almond or oat), only if dough seems dry

1/4 cup extra granulated sugar for rolling, optional but nice for a little crunch

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; measure flour by spooning and leveling 2 1/2 cups (325 g) gluten free all purpose flour blend.

2. Whisk together the flour, 3/4 teaspoon xanthan gum only if your blend doesnt already have it, 2 tablespoons (16 g) cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine sea salt in a medium bowl; set aside.

3. In a large bowl cream 1 cup (226 g) softened dairy free butter (stick style vegan butter works best) with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer; if your butter is too cold cut into small pieces first.

4. Beat in 1 large egg plus 1 large egg yolk, then stir in 2 teaspoons pure vanilla extract; mix until just combined, dont overbeat.

5. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined; if the dough seems dry add 1 to 2 tablespoons non dairy milk (almond or oat) one tablespoon at a time until scoopable.

6. If the dough is very soft chill it 15 to 20 minutes to firm up so the cookies dont spread too much; if it’s too stiff let it sit a few minutes at room temp so it’s easier to scoop.

7. Use a
1.5 tablespoon to 2 tablespoon cookie scoop to portion dough, roll each portion into a ball and optionally roll in 1/4 cup extra granulated sugar for a little crunchy edge, then place balls about 2 inches apart on prepared sheets.

8. Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly underbaked; larger cookies may need an extra minute or two, but dont overbake or they will lose their chew.

9. Let cookies cool on the baking sheet 5 minutes so they set, then transfer to a wire rack to cool completely; they will firm up as they cool.

10. Store cooled cookies in an airtight container at room temp up to 3 days, or freeze baked cookies or raw dough balls on a tray then bag them for later; tip, pop a small piece of bread in the container to help keep them soft.

Equipment Needed

1. Kitchen scale (best for accuracy with gluten free flour)
2. Measuring cups and spoons
3. Medium and large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer (or a sturdy whisk if you dont have one)
6. 1.5 to 2 tablespoon cookie scoop (or a spoon to portion)
7. Baking sheets lined with parchment paper or silicone mats, at least two
8. Wire cooling rack
9. Small bowl for rolling cookies in extra sugar (optional)

FAQ

Can I swap regular all purpose flour for the gluten free blend? Yes, you can, but the cookies will spread and feel different. If you use regular flour skip the xanthan gum, watch the first pan since timing might change, and expect a slightly more tender, less gummy texture.

Do I really need xanthan gum? Only if your gluten free blend doesnt already have it. Xanthan gives structure and chew, so add 3/4 teaspoon if your mix is plain, otherwise leave it out.

My dough seems dry, what should I do? Add 1 to 2 tablespoons non dairy milk (almond or oat) a little at a time until it holds together. Also check your butter was really softened, not cold, that helps a lot.

How do I know when they're baked? Edges should look set and just barely golden, centers will still look soft. Bake until the top doesnt look wet, then take them out and let them finish on the hot sheet for a couple minutes so they stay chewy.

Can I make the dough ahead or freeze it? Yep. Scoop or roll dough balls, freeze on a tray then transfer to a bag for up to 3 months. Bake straight from frozen, add a minute or two to the bake time. Baked cookies keep in an airtight container at room temp for about 4 to 5 days.

Want them more chewy or more crisp? For chewier, add the extra egg yolk like the recipe says and dont overbake. For crisper, flatten slightly before baking and bake a minute or two longer. Rolling in the extra granulated sugar gives a little crunchy crunch on the outside.

Can I make these egg free or fully vegan? You already use dairy free butter, but eggs give chew. For egg free try a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) or 3 tablespoons aquafaba per egg, but they may be a touch more cakey and less chewy than with real eggs.

Soft & Chewy Sugar Cookies Recipe Substitutions and Variations

Gluten free all purpose flour blend: If you don’t need GF you can swap in regular all purpose flour 1:1 (use 2 1/2 cups). Leave out any extra xanthan gum, the dough will be a little more elastic and less crumbly.
Dairy free butter: Use regular unsalted butter 1:1 if you eat dairy, or use solid coconut oil or vegetable shortening 1:1 for a vegan option. Coconut oil can add a slight coconut note and may crisp edges more, shortening keeps them soft.
1 large egg + 1 yolk: For a vegan swap try 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 min) plus 1 tbsp neutral oil to mimic the extra yolk fat, or use about 4 to 5 tbsp aquafaba (chickpea liquid) for similar lift and chew.
Cornstarch: Replace with tapioca starch or arrowroot powder 1:1, or potato starch 1:1 if you prefer. These keep the cookies soft and tender like cornstarch does.

Pro Tips

1) Measure flour like a pro: spoon and level or better yet use a scale. Too much flour makes them cakey and dry, too little makes spread happen. If your blend already has xanthan gum dont add extra or cookies will get gummy.

2) Get the butter just right — soft but not greasy. If its too cold cut it into pieces so it creams faster; if its too warm chill the dough a bit or the cookies will flatten. Scrape the bowl often so everything mixes evenly.

3) Chill smartly. If the dough looks soft chill 15 to 30 minutes so they dont spread, but dont overchill or it becomes a pain to scoop. If it firms up too much just let it sit a few minutes at room temp before scooping.

4) Watch the bake and store properly. Pull them when edges are set and centers still look a hair underdone, they finish on the sheet. For keeping them soft put a small piece of bread or an apple slice in the container, or freeze dough balls on a tray for fresh cookies later.