Craving something sweet but need it gluten free? These gluten free cookies are soft, buttery, and melt-in-your-mouth delicious. Made with King Arthur Measure for Measure Gluten Free Flour, they’re perfectly gooey in the center and crisp on the edges. With simple pantry ingredients, these cookies come together fast — no fancy techniques or special skills needed. Whether you’re gluten sensitive or just want an easy homemade dessert, this recipe gives you the chewy, bakery-style cookies you’ll love every time.
Table of Contents
Why You’ll Love These Gluten Free Cookies
You’ll love these gluten free cookies because they’re so soft and gooey you won’t believe they’re gluten free. The cream cheese and butter blend keeps them pillowy inside, while powdered sugar adds a crinkled, picture-perfect finish. They’re also easy to make, freeze beautifully, and taste just like traditional cookies. You only need one type of gluten free flour—no mixing or guessing required. Plus, the dough chills fast, meaning you can bake a batch whenever the craving hits.
Ingredients You’ll Need
Core Ingredients
Butter: Use salted butter for a rich, balanced flavor. If you prefer unsalted, just add a little more salt to keep the taste full and smooth.
Cream Cheese: Choose brick-style cream cheese, not whipped. It gives these cookies their signature soft, gooey texture.
Eggs: Room temperature eggs mix more evenly with butter and cream cheese. They help make the dough creamy and smooth.
Vanilla Extract: A touch of vanilla adds warmth and sweetness. You can also try almond or lemon extract for a simple twist.
Gluten Free Flour: King Arthur Measure for Measure Gluten Free Flour works best. It bakes just like regular flour and never tastes gritty.
Sugar: Regular granulated sugar brings sweetness and helps the cookies spread slightly for that perfect shape.
Baking Powder: This gives your cookies a light, soft center without making them dry or cakey.
Salt: A little salt makes every flavor pop and balances the sweetness beautifully.
Powdered Sugar: Roll the dough in powdered sugar before baking to create those pretty crinkles on top.
Optional Add-Ons or Variations
You can mix things up with chocolate chips, chopped nuts, or lemon zest. Try almond extract for a sweet, bakery-style twist, or even add a drizzle of melted chocolate after baking for a fun touch.
Equipment You’ll Need
You don’t need fancy tools for these cookies. A mixer makes creaming the butter and cream cheese easy, while mixing bowls keep your ingredients organized. A cookie scoop ensures uniform portions. Line your baking sheets with parchment paper for even baking, and let the cookies cool on wire racks for the best texture. For extra accuracy, a kitchen scale helps measure the flour perfectly.
Step-by-Step: How To Make Gluten Free Cookies
Mix the Wet Ingredients
Beat butter and cream cheese together until smooth and fluffy. Add eggs and vanilla, then mix again until fully blended. This step ensures a creamy base for your cookies.
Combine the Dry Ingredients
In a separate bowl, whisk together flour, sugar, baking powder, and salt. This keeps everything evenly distributed.
Bring It Together
Gradually add the dry ingredients into the wet mixture in thirds, mixing until smooth each time. This prevents overmixing and helps the dough stay light.
Chill the Dough
Chill the dough in the fridge for 30 minutes. This helps prevent spreading and keeps the centers gooey after baking.
Shape and Coat
Scoop about 1.5 tablespoons of dough, roll into a ball, and coat with powdered sugar. Lightly flatten the tops so they bake evenly.
Bake and Cool
Bake at 350°F for 12–14 minutes. The tops should look set but not browned. Cool on wire racks to keep the texture soft inside and slightly crisp outside.
Expert Tips for Perfect Cookies
Don’t overbake — they should look slightly underdone in the middle when you pull them out. The cookies firm up as they cool. If your cookies aren’t crinkling, roll them in extra powdered sugar before baking. Sticky dough often means it wasn’t chilled long enough or the cream cheese wasn’t the brick style. Dust your hands with powdered sugar while rolling to make shaping easier. Always chill between batches to keep the texture consistent and prevent spreading.
Storage and Freezing Instructions
Room Temperature Storage
Store baked cookies in an airtight container for 5–7 days. They stay soft and fresh without drying out.
Freezing Instructions
Freeze unbaked dough balls after coating them in powdered sugar. Place on a tray for 1 hour, then transfer to a freezer bag. You can bake them straight from frozen; just add 1–2 extra minutes to the baking time. Baked cookies can also be frozen for up to two months—just thaw at room temperature.
Texture, Flavor, and Serving Ideas
These cookies have a soft, pillowy texture with a buttery flavor and sweet, gooey center. The edges are lightly crisp, giving the perfect bite every time. Serve them warm with a glass of milk, pair with coffee for an afternoon treat, or stack them on dessert platters for parties. They’re simple enough for everyday baking but special enough for holidays.
Substitutions and Variations
Swap vanilla extract for almond or lemon extract for a flavor twist. You can also add colorful sprinkles or crushed nuts for crunch. If you’re not gluten sensitive, substitute with regular all-purpose flour, but increase it to 3 cups. For a chocolate version, mix in cocoa powder or chocolate chips.
Other Recipes You May Enjoy
- Chewy sugar cookies with a soft, holiday-perfect texture
- Air fryer chocolate chip cookies for a quick gluten-free dessert
- Cake mix cookies made with just 3 ingredients
- Chocolate thumbprint cookies with a rich center
- Whipped shortbread cookies that melt in your mouth
- Chocolate no bake cookies for an effortless gluten-free treat
Conclusion
These gluten free cookies are soft, buttery, and irresistibly gooey. They’re simple to make, freezer friendly, and perfect for any occasion. You won’t miss the gluten one bit. Try baking a batch today, share them with friends, and follow more sweet inspiration on Pinterest.
Gluten Free Cookies
Equipment
- Mixer For creaming butter and cream cheese
- Mixing bowls Separate bowls for wet and dry ingredients
- Wire racks For cooling cookies evenly
- Cookie scoop Helps create uniform cookie sizes
- Parchment paper Prevents sticking
- Kitchen scale Optional but helps with accurate measurements
Ingredients
- ½ cup salted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 large eggs, room temperature
- 1 ½ tablespoons vanilla extract
- 2 ¾ cups King Arthur Measure for Measure Gluten Free Flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- powdered sugar, for rolling
Instructions
- Cream butter and cream cheese until smooth and fluffy. Add eggs and vanilla, mixing until fully combined.
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- Gradually add dry ingredients to wet in thirds, mixing until smooth each time. Chill dough for 30 minutes.
- Preheat oven to 350°F. Scoop about 1.5 tablespoons of dough, roll into balls, and coat in powdered sugar. Slightly flatten tops.
- Bake for 12–14 minutes. Cookies should look set but not browned. Cool on wire racks before serving.
