Why You’ll Love This Gluten Free Gooey Butter Cookies
These cookies are soft, buttery, and sweet with a gooey center. They bake up with a light crust and a tender middle that melts in your mouth. If you want a cookie that feels like a treat but stays simple to make, this one fits the bill. The recipe uses a reliable gluten free flour blend so the texture stays close to a classic cookie. You will find them great for parties, school snacks, or a cozy night at home.
introduction
This gluten free version keeps the gooey center everyone loves. The dough is soft and easy to work with after a short chill in the fridge. If you are new to gluten free baking, this cookie is a good one to try. The batter behaves predictably and the cookies hold their shape when you chill the dough between batches.
If you like small changes to recipes, you can look at other simple cookie ideas for more variety. Try a nutty twist by checking a similar recipe for almond butter chocolate chip cookies to see how flavors change with small swaps.
Why Make This Recipe
Make these cookies if you want an easy gluten free dessert that still feels special. The recipe is not long and the steps use common tools: a mixer, bowls, and a baking sheet. The dough chills fast, and the oven time is short. You will spend little time baking and get a batch of soft, gooey cookies that many people love.
This recipe works well for bakers who want a cookie with a soft center rather than a crisp cookie. It also fits special diets because it avoids wheat. You can bring these to gatherings and share a treat that many can eat without worry.
What You Need for Gluten Free Gooey Butter Cookies
You need a few basic tools and the ingredients listed below. Tools: a stand mixer or hand mixer, mixing bowls, a cookie scoop (1 1/2 tablespoon), parchment paper, and a wire rack. You will also want a shallow bowl for the powdered sugar.
Simple steps and a short chill are the keys. Keep the butter and cream cheese at room temperature so they mix smooth. Use the scoop to make even cookies and give them space on the baking sheet so they can bake with a soft center.
How to Make Gluten Free Gooey Butter Cookies
Follow the directions step by step for the best results. Start by creaming the butter and cream cheese together until smooth. Add eggs and vanilla, then mix in the dry ingredients in batches. The gluten free flour will thicken as it hydrates, so stop and scrape the bowl often to make sure everything is evenly mixed.
Chill the dough for 30 minutes. This helps the dough firm up so the cookies hold shape. When you portion the dough, roll each ball in powdered sugar for a sweet, slightly crackled exterior. Bake until the cookies are soft to the touch with some give in the middle. Let them cool a bit on a wire rack before you bite in.
For more ideas on how to change cookie flavors, look at a different cookie take like brown butter pumpkin oatmeal cookies. That will show how small swaps can give a new feel to a simple cookie base.
Ingredients:
1/2 cup Butter (salted, room temp.), 8 oz Cream Cheese (block style, room temp ), 2 Large Eggs (room temp), 1 1/2 Tbsp. Vanilla Extract, 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend (400 grams), 1 1/2 cup Sugar (300 grams (regular sugar)), 2 tsp. Baking Powder, 1/2 tsp Salt (4 grams. increase to 1 tsp if using unsalted butter.), Powdered Sugar (to roll cookies in)
Directions:
In a large bowl, combine the room temperature butter and block of cream cheese.
Mix with a stand mixer or hand mixer until smooth.
Add the eggs and vanilla into the large bowl and mix until smooth.
In a medium sized bowl, whisk to combine the Gluten Free Flour, sugar, baking powder and salt.
Working in batches, add 1/3 of the dry ingredients into the large bowl with the butter and cream cheese mixture. Mix with stand or hand mixer till combined.
Continue adding in batches of the dry mixture. You’ll need to stop the mixer and scrape the dough down and work it to all be fully combined.
(As the gluten free flours become hydrated, they become more dense and it tends to climb up the beaters. Just scrape it down.)
Cover the bowl full of dough with plastic wrap and place in the fridge to chill for 30 minutes.
20 minutes are so into the chill time, preheat oven to 350 degrees Fahrenheit.
Line baking sheets with parchment paper and fill a shallow bowl with powdered sugar.
Using a 1 1/2 tablespoon scoop, portion out scoops of cookie dough.
Use your hands to roll the dough into balls then roll the ball through the powdered sugar, making sure the dough is generously covered.
Give a little press to flatten the cookie just a bit and double dip into powdered sugar if it seems to be absorbing the powdered sugar into the dough.
Then place the rolled cookie dough onto the lined parchment paper 2 inches apart.
Repeat the rolling and powdered sugaring process until your baking sheet is full. (About 3 rows of 4, making 12 cookies a sheet.)
(Replace the unused cookie dough into the refrigerator in between rolling out sheets of cookies. If dough gets too warm in between preparing the next sheet of cookies, the dough will spread and have an undesired shape/ thickness.)
Bake for 12-14 minutes at 350 degrees Fahrenheit. Cookies should be soft to the touch with some give.
Let cookies cool on a wire rack to set a bit before enjoying the gooey goodness!
Best Ways to Serve Gluten Free Gooey Butter Cookies
Serve these cookies warm or at room temperature. Warm cookies feel softer and more gooey inside. Let them cool on a wire rack for a few minutes so they set a little. Pair with a glass of milk, coffee, or tea for a simple treat.
For parties, arrange them on a plate with a few napkins and keep a bowl of extra powdered sugar nearby for dusting. You can also warm a cookie for 8–10 seconds in the microwave for a fresh-baked feel. These cookies work well on dessert trays, cookie swaps, and lunchbox treats.
How to Store Gluten Free Gooey Butter Cookies
Store cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until firm. Then move them to a freezer bag or airtight container. Thaw at room temperature when ready to eat.
If cookies lose some softness, warm them briefly in the microwave or oven to bring back the gooey center. Keep the container sealed to stop the cookies from drying out.
Easy Tips to Make Gluten Free Gooey Butter Cookies
- Use room temperature butter and cream cheese. Cold dairy makes lumps in the dough.
- Measure the flour by weight if you can. The recipe gives grams for accuracy.
- Chill the dough. It makes scooping easier and helps the cookies keep a round shape.
- Don’t overbake. The cookies should be soft with a little give. They set more as they cool.
- Roll well in powdered sugar. It gives a pretty look and a nice sweet shell.
These tips help even new bakers get a good result. Keep tools ready and work in small batches if you need to.
Try These Variations of Gluten Free Gooey Butter Cookies
- Lemon: Add 1 tablespoon lemon zest and swap 1/4 cup sugar for powdered sugar in the dough for a light citrus touch.
- Chocolate: Fold in 1/2 cup mini chocolate chips to the dough before chilling.
- Spiced: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix for a warm spice flavor.
- Nutty: Mix in 1/3 cup finely chopped toasted pecans or walnuts for crunch.
Small changes give big flavor differences and keep the base recipe simple.
Common Questions About Gluten Free Gooey Butter Cookies
Q: Can I use a different gluten free flour blend?
A: You can, but results vary. The recipe uses King Arthur Measure for Measure for a close texture to wheat flour. If you use another blend, check if it includes xanthan gum and follow any notes on the package.
Q: Do I need to chill the dough?
A: Yes. Chilling firms the dough and stops the cookies from spreading too much. It also makes the dough easier to roll in powdered sugar.
Q: Can I make the dough ahead?
A: Yes. You can wrap the dough in plastic and keep it in the fridge for up to 24 hours. If you want to freeze, scoop balls and freeze them on a tray, then store in a bag for up to 2 months.
Q: Why do the cookies climb the beaters?
A: Gluten free flour absorbs liquid and becomes thicker. The dough can climb the beaters as it hydrates. Stop and scrape the bowl often to keep everything mixed.
Q: Can I use unsalted butter?
A: Yes. If you use unsalted butter, increase the salt to 1 teaspoon as the ingredient list suggests.
Final Thoughts
This gluten free gooey butter cookie recipe is simple, forgiving, and gives a soft, melt-in-your-mouth texture. The steps are clear and the chill time keeps the dough tidy. With small swaps you can make many tasty versions. Use the tips here to get the best texture and keep the oven time short so the center stays soft.
Ready to Give It a Try?
Gather your ingredients, preheat the oven after the dough chills, and enjoy a small baking session that gives big rewards. These cookies are quick to make and easy to share with family and friends. They store well and freeze fine, so bake a batch and save some for later.
Conclusion
If you want to compare with a similar tested recipe, see Joanna Overly’s Gluten Free Gooey Butter Cookies recipe for another take and baking notes.
Print
Gluten Free Gooey Butter Cookies
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Gluten-Free
Description
These cookies are soft, buttery, and sweet with a gooey center, perfect for parties and gatherings.
Ingredients
- 1/2 cup Butter (salted, room temp)
- 8 oz Cream Cheese (block style, room temp)
- 2 Large Eggs (room temp)
- 1 1/2 Tbsp. Vanilla Extract
- 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend (400 grams)
- 1 1/2 cup Sugar (300 grams)
- 2 tsp. Baking Powder
- 1/2 tsp Salt (4 grams, increase to 1 tsp if using unsalted butter)
- Powdered Sugar (to roll cookies in)
Instructions
- In a large bowl, combine the room temperature butter and cream cheese. Mix until smooth.
- Add eggs and vanilla into the large bowl and mix until smooth.
- In a medium bowl, whisk together gluten free flour, sugar, baking powder, and salt.
- Add 1/3 of the dry ingredients into the butter and cream cheese mixture and mix until combined.
- Continue adding the dry mixture in batches, scraping the bowl to ensure everything is mixed well.
- Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C) 20 minutes into chilling the dough.
- Line baking sheets with parchment paper and fill a shallow bowl with powdered sugar.
- Portion out scoops of cookie dough using a cookie scoop, roll into balls, and coat with powdered sugar.
- Flatten slightly and place on lined baking sheets, 2 inches apart.
- Bake for 12-14 minutes until the cookies are soft to the touch.
- Let the cookies cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Warm in the microwave for a fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg