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Soft & Chewy Sugar Cookies Recipe

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★★★★★

4.9 from 103 reviews

These Soft & Chewy Sugar Cookies are a delightful gluten-free treat combining the subtle nuttiness of almond flour with the creamy texture of cream cheese. Perfectly sweetened with cane sugar and lightly decorated with colored sugar or sprinkles, these cookies offer a tender bite and easy preparation. Ideal for those seeking a soft, chewy cookie with a hint of vanilla and a health-conscious twist using gluten-free ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cup all purpose gluten-free flour with xanthan gum (we used GF Jules)
  • 3/4 cup plus 2 tablespoons almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/4 cup cane sugar plus 1/3 cup or less for rolling
  • 3 ounces cream cheese or dairy free cream cheese, softened and cut into 8 pieces
  • 8 tablespoons butter or dairy free butter, melted and still warm
  • 1 large egg or flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoons water)
  • 1 tablespoon vanilla extract

Optional

  • Colored sugar or sprinkles for decorating

Instructions

  1. Prepare flax egg (if using): In a small bowl, mix 1 tablespoon flax meal with 2 1/2 tablespoons water and let sit for 5 minutes to thicken.
  2. Mix dry ingredients: In a small bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt. Set aside.
  3. Combine sugar, cream cheese, and butter: In a large mixing bowl, add 1 1/4 cups cane sugar and the softened cream cheese pieces. Pour warm melted butter over them and whisk using the whisk attachment until mostly combined (some lumps may remain but will smooth out).
  4. Add egg and vanilla: Whisk in the large egg or prepared flax egg along with the vanilla extract until the mixture is smooth.
  5. Form dough: Gradually add the dry ingredients to the wet mixture. Using a paddle attachment or stirring by hand, mix until a soft dough forms.
  6. Chill dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up.
  7. Prepare to bake: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Shape cookies: Place 1/3 cup sugar in a shallow bowl. Divide the dough into 24 equal portions (about 1 1/2 tablespoons each). Roll each portion into a ball.
  9. Coat in sugar: Roll each dough ball in the 1/3 cup sugar, then place them on the prepared baking sheet.
  10. Flatten cookies: Using the bottom of a measuring cup, gently press each ball to about 1/2 inch thickness. If desired, sprinkle colored sugar or sprinkles over each cookie and press lightly with the back of the measuring cup to help them adhere.
  11. Bake: Bake cookies on the middle oven rack for 10-12 minutes, preferably one tray at a time for even baking.
  12. Cool and store: Remove cookies from oven and allow to cool on the baking sheet. Store cooled cookies in an airtight container; they also freeze well for future enjoyment.

Notes

  • Flax egg is a vegan substitute for eggs; if you prefer, use 1 large egg instead.
  • Using gluten-free flour with xanthan gum is essential for structure in the cookie.
  • Butter and cream cheese can be replaced with dairy-free alternatives for a vegan or lactose-free option.
  • Be gentle when pressing down cookies to maintain softness.
  • Colored sugar or sprinkles are optional but add a fun decorative touch.
  • Cookies store well in airtight containers and can be frozen for up to 3 months.

Keywords: gluten-free sugar cookies, soft sugar cookies, chewy cookies, almond flour cookies, cream cheese cookies, allergy-friendly cookies, easy cookie recipe

Find it online: https://islawhite.com/soft-and-chewy-sugar-cookies-recipe/