These Small Batch Sugar Cookies are super soft and chewyeggless sugar cookies that are also gluten free, nut free and can easily be vegan! They're delicious and sweet and take less than an hour from start to finish. The perfect recipe for when you only need a few sugary treats!
In a large bowl, whisk together the ¾ cup gluten free flour, the ¾ teaspoon baking powder and the ¼ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 1 heaping tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ¼ cup unsalted butter or vegan baking stick and the ¾ cup granulated sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, slowly beat in the cornstarch water mixture, the ½ teaspoon pure vanilla extract and the 1 tablespoon milk into the creamed butter and sugar. It will look chunky; that's normal.
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
Move the dough to a freezer safe bowl and pop the entire bowl of dough in the freezer for 15 min. While the dough is chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Take the bowl of dough out of the freezer. Using an ice cream scoop or a large cookie scoop, scoop the dough out into 6 scoops.Note: The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to get off any stuck on dough.
Once all scooped, roll each dough ball in the extra 3 tablespoons sugar and coat completely.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 14-15 minutes or until golden brown on the bottoms. Carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess. If the cookies appear a bit puffed up, gently push them down ever so slightly with the back of the spatula.
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Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 12-13 min. Make sure to keep dough in the fridge in-between baking the batches.Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and a non dairy milk.All Purpose Flour: Use ¾ packed cups plus 2 tablespoons AP flour (126 grams plus 2 tablespoons), ½ tablespoon milk and still chill the dough. Storing: Keep extra completely cooled cookies in an airtight container at room temperature for up to 3 days. Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. Freezing the Dough: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. If already in the fridge, no need to chill again prior to baking.Freezing Baked Cookies: Freeze completely cooled cookies on a baking sheet lined with parchment paper in a single layer for about 10 min or until frozen. Once frozen, place cookies stacked in a freezer safe airtight container and freeze cookies for up to 30 days. To defrost, remove container from freezer and let sit at room temperature until cookies are soft.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.