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No Spread Gluten Free Sugar Cookies

Deliciously crisp exterior with a tender melt-in-your-mouth interior, perfect for family gatherings or cozy afternoons. A gluten-free alternative to classic sugar cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Gluten Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Ensure it's a blend that includes xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, softened Use a halal-certified brand
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract Halal-certified
  • 1 teaspoon almond extract Optional, adds depth of flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, ensuring they are spaced a few inches apart.
  7. Gently flatten each cookie with the bottom of a glass or your hands.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, avoid over-mixing the dough. If desired, chill the dough for 30 minutes before baking for a crispier texture. Store cookies in an airtight container for up to a week, or freeze for up to three months.