Gluten Free Dutch Sugar Cookies
Indulge in the buttery, melt-in-your-mouth delight of Gluten Free Dutch Sugar Cookies, a timeless treat reimagined for gluten-free diets! These cookies combine the rich flavors of vanilla and brown sugar with the perfect crisp exterior and soft, tender center. Made with gluten-free all-purpose flour and optionally enhanced with xanthan gum for structure, this recipe ensures a flawless texture no one will suspect is gluten-free. A sparkling sugar topping adds both charm and crunch, making them a standout on dessert trays or for everyday snacking. With just 15 minutes of prep and 10 minutes of baking, these cookies are as quick and easy as they are delicious. Perfect for gluten-free holiday gatherings, after-school treats, or anytime cravings!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (optional, check if your flour blend contains it)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.25 cup Coarse sugar or sanding sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, sift together the gluten-free flour, xanthan gum (if using), baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with the bottom of a glass or your hand. Sprinkle the tops with coarse or sanding sugar for a sparkling finish.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 474.5 g | 173% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 259.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
