Gluten Free Gooey Butter Cookies are an absolute delight! These cookies are soft, chewy, and irresistibly gooey, making them an all-time favorite among cookie lovers. The combination of cream cheese and butter creates a rich flavor that will have everyone asking for the recipe. Plus, they’re gluten-free, so everyone can enjoy them without worries. Sounds tempting, right? Let’s get baking!
Ingredients You’ll Need
- 1/2 cup Butter (salted, room temp.) – 113g
- 8 oz Cream Cheese (block style, room temp) – 227g
- 2 Large Eggs (room temp)
- 1 1/2 Tbsp. Vanilla Extract
- 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend – 400g
- 1 1/2 cup Sugar – 300g
- 2 tsp. Baking Powder
- 1/2 tsp Salt – 4g (increase to 1 tsp if using unsalted butter)
- Powdered Sugar (for rolling the cookies)
How to Make Gluten Free Gooey Butter Cookies
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In a large bowl, blend the room temperature butter and cream cheese together. Use a stand mixer or a hand mixer until the mixture is smooth and creamy.
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Add the eggs and vanilla to the butter and cream cheese mixture. Mix until everything is combined nicely.
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In a separate medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
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Gradually add one-third of the dry ingredients to the large bowl with the wet ingredients. Mix until fully combined.
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Continue adding the dry mixture in batches, stopping to scrape down the sides of the bowl. This helps ensure everything gets mixed together well. Gluten-free flour can be a bit dense, so keep an eye on your mixer!
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Once everything is mixed, cover the bowl with plastic wrap and chill the dough in the fridge for about 30 minutes.
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About 20 minutes into the chill time, preheat your oven to 350°F (175°C).
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Line baking sheets with parchment paper and pour some powdered sugar into a shallow bowl.
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Use a 1 1/2 tablespoon scoop to portion out the cookie dough. Roll each scoop into a ball and then roll it in the powdered sugar until generously coated.
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Gently press the dough balls to flatten just a bit, and feel free to double roll in powdered sugar if you like a thicker coating.
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Place the cookies on the lined baking sheets, spaced about 2 inches apart, and repeat the rolling process with the remaining dough.
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Bake in the preheated oven for 12-14 minutes. They should be soft to the touch and have a little give when you press them.
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Allow the cookies to cool on a wire rack for a few minutes before enjoying the gooey goodness!
Why This Recipe Is So Popular Right Now
Gluten Free Gooey Butter Cookies are trending because of their amazing taste and chewy texture that make them almost addictive! Many people are also looking for gluten-free treats that don’t compromise on flavor or texture, making this recipe incredibly appealing. With the rise in popularity of gluten-free diets, these cookies hit the sweet spot for dessert lovers everywhere.
Best Ways to Serve It
You can enjoy these cookies any time of the day! They make a perfect snack with your afternoon tea or coffee, and they’re wonderful as a dessert after dinner. These gooey cookies pair beautifully with a glass of milk or a scoop of vanilla ice cream. Want to elevate them even more? Drizzle with chocolate sauce or top with fresh berries for a fun twist!
Expert Tips for Gluten Free Gooey Butter Cookies
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Storage: Keep any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months!
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Flavor Additions: Try adding some chocolate chips or nuts for an extra special treat.
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Chilling Time: If it’s warm in your kitchen, chill the dough longer to ensure the cookies keep their shape and don’t spread too much.
Gluten Free Gooey Butter Cookies: Frequently Asked Questions
Can I use a different gluten-free flour?
While the King Arthur Measure for Measure blend works great, you can try other gluten-free blends. Just make sure they are designed for one-to-one substitutions.
How do I know when the cookies are done?
The cookies should look set around the edges but still soft in the center. They will continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 3 days before baking.
Why are my cookies spreading too much?
If the dough is too warm, the cookies might spread. Make sure to chill them enough before baking.
These Gluten Free Gooey Butter Cookies are so delicious and easy to make, perfect for enjoying at home! Give them a try, and each gooey bite will bring a smile to your face. Enjoy!
Gluten Free Gooey Butter Cookies
These cookies are soft, chewy, and irresistibly gooey, making them an all-time favorite among cookie lovers. With a rich flavor from cream cheese and butter, they are perfect for anyone seeking gluten-free treats.
Wet Ingredients
- 1/2 cup Butter (salted, room temp.) (113g)
- 8 oz Cream Cheese (block style, room temp) (227g)
- 2 Large Eggs (room temp)
- 1 1/2 Tbsp. Vanilla Extract
Dry Ingredients
- 2 3/4 cups King Arthur Measure for Measure Gluten Free Blend (400g)
- 1 1/2 cups Sugar (300g)
- 2 tsp. Baking Powder
- 1/2 tsp Salt (Increase to 1 tsp if using unsalted butter)
For Coating
- Powdered Sugar (for rolling the cookies)
Preparation
- In a large bowl, blend the room temperature butter and cream cheese together until smooth and creamy.
- Add the eggs and vanilla to the butter and cream cheese mixture. Mix until combined.
- In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Gradually add one-third of the dry ingredients to the wet ingredients, mixing until fully combined.
- Continue adding the dry mixture in batches, scraping down the sides of the bowl as necessary.
- Cover the bowl with plastic wrap and chill the dough in the fridge for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) about 20 minutes into the chilling time.
- Line baking sheets with parchment paper and pour powdered sugar into a shallow bowl.
- Use a 1 1/2 tablespoon scoop to portion out the cookie dough. Roll each scoop into a ball and coat in powdered sugar.
- Gently press the dough balls to flatten slightly, and double roll in powdered sugar if desired.
- Place the cookies on the lined baking sheets, spaced about 2 inches apart, and repeat with remaining dough.
- Bake for 12-14 minutes. Cookies should be soft to the touch and have a little give when pressed.
- Allow cookies to cool on a wire rack for a few minutes before enjoying.
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months. Consider adding chocolate chips or nuts for extra flavor.
