These classic sugar cookies are exactly the kind of treat worth having in regular rotation: buttery, faintly sweet dough rolled into soft balls, coated in a sparkling layer of sugar, then baked until the edges turn just golden while the centers stay pillowy-soft. Creaming the butter and sugar until pale and fluffy is what gives these their tender, melt-in-your-mouth texture, and a touch of vanilla rounds out that simple, nostalgic flavor everyone loves. The sugar coating on the outside adds a little crunch and shimmer against the soft interior, making these look just as good as they taste. Best of all, they come together in one bowl with basic pantry staples and no chilling required, so you can go from mixing to fresh-baked cookies in under thirty minutes. This one is a genuinely solid pick for a gluten free dessert spread, whether you're baking for a holiday cookie plate or just an easy weeknight treat.
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Learn more →24 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until evenly combined. Set aside.
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