Soft Baked Sugar Cookies
Total Time25 min
Oven350°F
DietGluten & Soy‑Free
Makes12 cookiesImagine biting into a cookie so soft it practically melts in your mouth, with that perfect crunch at the edges. Come on! We're talking about using gluten-free all-purpose flour so everyone can join the cookie party. We'll sweeten the deal with cane sugar and a hint of vanilla extract to make these cookies taste even more delectable.
I know what you're thinking, "Butter makes everything better," and you're right! Our cookies get their irresistible softness from good ol' unsalted butter mixed with just the right amount of milk to keep everything nice and tender.
And because we're extra, we're throwing in some chopped chocolate because, let's be real, chocolate is never a bad idea. Let's jump right in!
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Essentials You'll Need
Mesh Sieve$21.99 at Amazon
Measuring Cup$10.95 at Amazon
Pastry Mat$31.17 at Amazon
Food Scale$29.22 at Amazon
Mixing Bowls$32.99 at Amazon
Ice Cream Scoop$14.95 at Amazon
Baking Mat$24.99 at Amazon
Measuring Cups$9.95 at Amazon
Measuring Spoons$5.99 at Amazon
Scraper$11.99 at Amazon
Half Sheet Pan$25.99 at Amazon
Soft Baked Sugar Cookies
Soft, egg-free gluten-free sugar cookies with crisp edges and chopped chocolate pressed on top. Gum-free and soy-free.
- Prep Time
- 15 mins
- Bake Time
- 10 mins
- Total Time
- 25 mins
- Servings
- 12 cookies
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? Divide the dough into 24 pieces instead of 12, and bake in batches. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? Divide the dough into 6 pieces instead of 12, and the bake time stays the same. Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
Recipe Steps
Preheat your oven to 350°F (175°C) and line a baking sheet with a baking mat or parchment paper.
Combine the gluten-free all-purpose flour, sugar, baking soda, and salt in a bowl.
Add the softened butter and vanilla extract to the dry ingredients. Mix until the mixture resembles coarse crumbs.
Gradually add milk, one tablespoon at a time, and mix until a dough forms. It should be moist enough to hold together but not too wet.
Roll small amounts of dough into balls, then flatten them slightly on the prepared baking sheet.
Note: You can also use a simple food scale to divide the dough into 12 equal parts.
Gently press pieces of chocolate into each flattened cookie dough.
Place the baking sheet in the preheated oven and bake for 10 minutes or until lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage: Use an airtight container to keep the cookies fresh. Store the container at room temperature in a cool, dry place away from direct sunlight. If you prefer, you can refrigerate the cookies in the airtight container, which can extend their freshness for up to two weeks.
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