clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Gluten-Free Cookies

This simple Gluten-Free Cookie dough can be utilized for many different types of cookies and produces workable dough and scrumptious cookies that your friends and family will love. The recipe makes about 4 dozen cookies but can be easily doubled by doubling all ingredients. 



1 cup unsalted butter cubed

2 ounces cream cheese

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups gluten-free flour

1/2 teaspoon salt


  1. Preheat oven to 350 degrees.

  2. Combine the butter and cream cheese in mixing bowl of stand mixer or in large bowl for a hand mixer.

  3. Beat on medium speed for 1 minute.

  4. Scrape down bowl with spatula and slowly add sugar beating on high speed until light and fluffy.

  5. Scrape down bowl and add egg and vanilla.

  6. Stir salt into flour and slowly add to wet ingredients. If your mixer has a “stir” speed, use that setting to add the flour. Beat on medium speed until flour is fully incorporated, but do not overwork the dough. Otherwise add the flour by hand initially to avoid flouring the whole kitchen.

  7. Dough will be thick and sticky.

  8. Divide dough into desired parts (for 3 cookie types, divide into thirds), and wrap each portion in plastic wrap or parchment paper. Refrigerate for 1 hour or up to 24 hours. 

For cut-out sugar cookies:

  1. Place dough on lightly floured surface. Sprinkle dough with a teaspoon of flour and dust rolling pin with flour.

  2. Roll dough out to ¼ inch thickness.

  3. Cut into desired shapes and place on parchment lined baking sheet using spatula.

  4. Bake at 350 degrees for 12-15 minutes or until edges are golden brown. A longer cooking time will create more crisp cookies.

  • Author: Chef