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–+ servings
close up view of stack of gf gooey butter cookies on a plate with a cup of milk in background.

Gluten Free Gooey Butter Cookies

Super soft, deliciously creamy cookies that will make you want to eat the whole batch!
Prep Time 10 minutes
Cook Time 11 minutes
Chill 30 minutes
Total Time 1 hour
Serving Size 3 Dozen Cookies

Ingredients

  • 1/2 cup butter salted, room temp.
  • 8 oz cream cheese 1 block, 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 granulated 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

Instructions

  • 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 and mix in the eggs and vanilla.
  • 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.
  • 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. 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!

Notes

Trouble Shooting:

  • If cookies are hard or do not have any gooey factor, you probably have over baked them. Try less bake time next time.
  • If your cookies do not have the crinkle affect on the outside, try to apply more powdered sugar next time. 
The baked cookies  won't be very golden but do not over bake them as that takes away the gooey center of each cookie.
 
Hot Tip: if the recipe still ends up saying *bailing powder* in the instructions, it is supposed to be baking powder. That's what I get for typing with a baby on my lap. Sorry!