Soft And Chewy Sugar Cookies

Bake perfect soft and chewy sugar cookies with this easy gluten-free recipe! Simple ingredients, foolproof tips, and dairy-free options for everyone to enjoy.

Last Tuesday, my daughter asked if we could make cookies “like the ones from the bakery” – you know, those perfectly soft and chewy sugar cookies that practically melt in your mouth? I’ll be honest, I used to think getting that tender, pillowy texture in gluten-free baking was some kind of kitchen wizardry. But here’s the secret: it’s all about the technique, not magic.

These soft and chewy sugar cookies are the real deal. They’ve got crispy edges that give way to the most tender, cloud-like centers you’ve ever tasted. Whether you’re working with gluten free sugar cookies recipe basics or diving into allergy free cookie recipes for the first time, this one’s a keeper.

And the best part? They’re so simple that even on your busiest weeknights, you can have fresh-baked cookies cooling on the counter in under 30 minutes (plus a quick chill time).

If you’re managing celiac disease or gluten sensitivity, research shows that sticking to certified gluten-free ingredients is essential for avoiding cross-contamination. I always double-check my flour labels, and I promise it’s worth the extra second.

Ready to fill your kitchen with that irresistible warm-cookie smell? Let’s get baking!

Soft And Chewy Sugar Cookies Ingredients

For the Cookie Dough:

• 1½ cups all purpose flour (sub gluten free one-for-one baking flour if needed)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup vegan butter (or regular butter)
• 1 cup sugar
• 1 tablespoon brown sugar
• 1 large egg
• ½ teaspoon vanilla extract

For Rolling:

• ¼ cup sugar

Instructions

Step 1: Cream the Butter and Sugar Add softened butter to a mixing bowl or the bowl from your stand mixer. Whip the butter on low speed for about a minute, just until it’s creamy and smooth. Toss in both sugars and whip for about 5 minutes until the mixture looks light and fluffy. This is where the magic starts for your soft and chewy sugar cookies – don’t rush this step!

Step 2: Add Wet Ingredients Mix in the egg and vanilla extract, beating until everything’s blended beautifully. If you see butter clinging to the sides of the bowl, give it a good scrape down with your spatula.

Step 3: Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour (or your gluten free one-for-one baking flour), baking soda, baking powder, and salt. This ensures your leavening agents are evenly distributed throughout your gluten dairy free sugar cookies.

Step 4: Mix the Dough Slowly pour the dry ingredients into the wet mixture in three separate additions. Let your mixer bring the dough together until just combined – overmixing can lead to tough cookies, and nobody wants that!

Step 5: Chill the Dough Cover your bowl and pop it in the refrigerator for 30 minutes. I know waiting is hard (trust me, I struggle with this every time), but chilling helps prevent spreading and creates that perfect chewy texture.

Step 6: Shape and Roll Remove the bowl from the fridge and preheat your oven to 375°F. Use a medium-sized cookie scoop to portion out approximately 18 cookie balls. Roll each ball in the ¼ cup of white sugar until fully coated – this creates those gorgeous sparkly edges.

Step 7: Prepare for Baking Place your cookie balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Use the bottom of a drinking glass or your hand to very lightly press each cookie down. Remember: gentle pressure only! Press too hard and you’ll lose that coveted chewy center.

Step 8: Bake to Perfection Bake at 375°F for about 10 minutes, or until the edges turn slightly golden and the centers look just set. They might seem a bit underdone, but they’ll continue cooking on the hot pan. If you want picture-perfect rounds, gently press a drinking glass around the edges while they’re still hot.

Step 9: Cool Let the cookies rest on the baking sheet for 5 minutes (this helps them firm up without breaking), then transfer them to a cooling rack to cool completely. Or, you know, sneak one while it’s still warm. I won’t tell!

Why This Recipe Works for Soft And Chewy Sugar Cookies

The secret to these incredibly tender soft and chewy sugar cookies lies in three key techniques. First, creaming the butter and sugar for a full 5 minutes incorporates air, creating a lighter texture. Second, chilling the dough prevents excessive spreading, which keeps the centers thick and chewy. Finally, slightly underbaking ensures they stay soft rather than crispy.

When making allergy free cookie recipes, temperature control matters even more. Gluten-free flours can behave differently than traditional wheat flour, so watching your baking time closely is crucial for success.

Substitutions & Swaps

For the Flour: Any good quality gluten free one-for-one baking flour works beautifully here. I’ve had great success with Bob’s Red Mill and King Arthur Measure for Measure. If you’re not gluten-free, regular all-purpose flour works perfectly with no adjustments needed.

For the Butter: The recipe calls for vegan butter, which makes these gluten dairy free sugar cookies that everyone can enjoy. But honestly? Regular unsalted butter works just as wonderfully. Softened coconut oil can work in a pinch, though it’ll give a slightly different flavor profile.

For the Egg: Need an egg substitute? Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken for 5 minutes). The texture will be slightly different, but still delicious.

For the Sugar: You can use all white sugar instead of adding brown sugar, though the tablespoon of brown sugar adds a subtle depth and extra chewiness. For a less-sweet version, reduce the sugar by 2 tablespoons – they’ll still taste amazing.

Troubleshooting Your Soft And Chewy Sugar Cookies

Cookies Spreading Too Much? This usually means your butter was too warm or you skipped the chilling step. Make sure your butter is softened but still cool to the touch, and don’t skip that 30-minute fridge time. Your gluten free sugar cookies recipe results depend on it!

Cookies Turning Out Dry or Crumbly? You might be overbaking them or overmixing the dough. Remember, they should look slightly underdone when you pull them out. They’ll firm up as they cool. Also check that you measured your flour correctly – too much flour creates dry cookies.

Centers Not Staying Chewy? Don’t press the cookies down too much before baking. A light press is all you need. Also, make sure you’re removing them from the oven when the edges are just golden and the centers still look soft and puffy.

Cookies Too Cakey? This can happen if you added too much flour or if your leavening agents (baking soda and baking powder) were too fresh or measured generously. Measure carefully and consider weighing your flour for the most accurate results.

According to research from the Celiac Disease Foundation, gluten-free baking requires precision because gluten-free flours absorb moisture differently than wheat flour. That’s why exact measurements matter so much in allergy free cookie recipes!

Storage & Meal Prep

Room Temperature: Store your soft and chewy sugar cookies in an airtight container at room temperature for up to 5 days. Tuck a piece of bread in the container to keep them extra soft – it’s an old baker’s trick that actually works!

Freezing Baked Cookies: These cookies freeze beautifully! Layer them between parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature for about 20 minutes before serving.

Freezing Cookie Dough: This is my favorite time-saver! After rolling the dough balls in sugar, freeze them on a baking sheet until solid, then transfer to a freezer bag. When you’re ready to bake, add an extra 1-2 minutes to the baking time. No thawing needed – just bake straight from frozen.

Make-Ahead Tips: You can prepare the dough up to 2 days in advance and keep it refrigerated. Just let it sit at room temperature for about 10 minutes before scooping to make it easier to work with. Perfect for when you want fresh gluten dairy free sugar cookies with minimal effort!

Serving Suggestions & Pairings

These soft and chewy sugar cookies are incredibly versatile! Here are some of my favorite ways to serve them:

Classic Style: Enjoy them warm with a cold glass of almond milk or your favorite dairy-free beverage. The contrast between warm cookies and cold milk is absolutely perfect.

Sandwich Cookies: Once cooled, spread a layer of dairy-free frosting or nut butter between two cookies for an elevated treat. Kids go absolutely wild for these!

Ice Cream Sandwiches: Press a scoop of dairy-free ice cream between two cookies and roll the edges in sprinkles. Pop them in the freezer for 30 minutes for an incredible summer dessert.

Cookie Platters: These pair beautifully with other gluten-free treats. Try serving them alongside my easy gluten-free chicken taquitos for a fun family dinner night, or bring them to a potluck with my gluten-free green bean casserole for the holidays.

Coffee or Tea Time: These cookies are sturdy enough for dunking but soft enough to enjoy on their own. They’re perfect for afternoon tea or a cozy morning coffee break.

Variations & Dietary Adjustments

Kid-Friendly Decorating: Let the little ones press the dough balls into colored sugar instead of white, or add sprinkles on top before baking. They’ll love being part of the process, and you’ll love how these allergy free cookie recipes bring everyone together.

Flavor Variations:

• Lemon Sugar Cookies: Add 1 tablespoon of lemon zest to the dough and use lemon extract instead of vanilla
• Cinnamon Sugar: Roll the dough balls in a cinnamon-sugar mixture instead of plain sugar
• Almond Cookies: Swap vanilla extract for almond extract for a subtle, sophisticated twist

Dairy-Free Confirmation: This recipe is already dairy-free when using vegan butter, making it perfect for those managing multiple food sensitivities. Just double-check your butter substitute doesn’t contain hidden dairy ingredients.

Nut-Free: This recipe is naturally nut-free! Just ensure your gluten-free flour blend doesn’t contain almond flour or other nut-based ingredients.

Refined Sugar-Free: Try substituting coconut sugar for the white sugar. The cookies will have a slightly caramel-like flavor and be a touch darker in color. The texture will be similar but not quite as chewy.

Soft And Chewy Sugar Cookies FAQs

Final Thoughts

There’s something truly special about pulling a tray of warm, golden soft and chewy sugar cookies from the oven. The way they fill your home with comfort, the way they bring people together, the way they make even the most ordinary Tuesday feel a little more special – that’s kitchen magic right there.

Whether you’re new to gluten-free baking or you’ve been perfecting your gluten free sugar cookies recipe for years, I hope this recipe becomes one of your go-to favorites. It’s simple enough for busy weeknights, special enough for celebrations, and delicious enough that nobody will ever guess they’re gluten-free or dairy-free.

So grab your mixing bowl, preheat that oven, and let’s make some memories. Your kitchen (and your family) will thank you!