Gluten Free Soft Drop Sugar Cookies

I admit that cookies are my weakness, so it was hard when we went gluten free as I had to learn how to bake all my favorite cookies all over again. Sometimes a new recipe was a success and other times it was a flop. We’ve had many moments when the cookies were ok, but they weren’t like we remembered them. I’m always trying to improve on recipes that I’ve created to make a really good cookie.

We really like sugar cookies around here. While crisp sugar cookies are yummy, our favorite sugar cookies are soft and chewy. Sugar cookies are great, but I don’t always have the time to cut out the cookies. After a little trial and error, I came up with these soft drop sugar cookies to satisfy our sugar cookie sweet tooth.

When Munchkin needed cookies to take to Awana, I quickly whipped up a batch for her to take with her. The kids at Awana really liked the cookies and didn’t even know they were gluten free. To me, that’s a win.

Soft, Chewy Drop Sugar Cookies

Ingredients:

• 1 1/2 C gluten free flour
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 C butter
• 3 Tbsp sour cream
• 3 Tbsp cream cheese
• 1 C sugar
• 1 large egg
• 2 drops of pure lemon extract

Directions:

1. Mix together gluten free flour, baking soda, baking powder, and xanthan gum.
2. In a separate bowl, cream together cream cheese, sour cream, and sugar.  Beat until light and fluffy.
3. Add in egg and lemon extract.
4. Slowly add in the flour mixture until thoroughly mixed.  This will be a soft, slightly sticky dough.
5. Drop by tablespoonfuls on cookie sheet about 2 inches apart.
6. Bake for 8-10 minutes at 350 degrees F.  Edges will be golden brown.  Do not over bake!
7. Allow to cool slightly on cookie sheet.  Move to cooling rack to cool completely.

Once you’re done, store the cookies in an airtight container.

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Gluten Free Soft Drop Sugar Cookies

Ingredients

• 1 1/2 C gluten free flour
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 C butter
• 3 Tbsp sour cream
• 3 Tbsp cream cheese
• 1 C sugar
• 1 large egg
• 2 drops of pure lemon extract

Instructions

1. Mix together gluten free flour, baking soda, baking powder, and xanthan gum.
2. In a separate bowl, cream together cream cheese, sour cream, and sugar.  Beat until light and fluffy.
3. Add in egg and lemon extract.
4. Slowly add in the flour mixture until thoroughly mixed.  This will be a soft, slightly sticky dough.
5. Drop by tablespoonfuls on cookie sheet about 2 inches apart.
6. Bake for 8-10 minutes at 350 degrees F.  Edges will be golden brown.  Do not over bake!
7. Allow to cool slightly on cookie sheet.  Move to cooling rack to cool completely.

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