1. How to make homemade gooey butter cookies?

The key to homemade Gluten Free Gooey Butter Cookies is the combination of cream cheese and butter. Unlike standard cookies that rely just on butter, the cream cheese adds density and moisture. You essentially make a thick, cake-like batter, chill it to handleability, and coat it in sugar to create a crust that protects the soft interior.

2. What is the best gluten free flour to use for baking cookies?

For this recipe, a "measure-for-measure" or "1-to-1" blend that contains xanthan gum is essential. The recipe specifically recommends King Arthur Measure for Measure. These blends are formulated to mimic the structure of wheat flour. Do not use single flours like almond or coconut flour, as they will not provide the structure needed to hold the cookie shape.

3. What flour is best for gooey cookies?

To achieve that signature texture in Gluten Free Gooey Butter Cookies, you need a flour blend that includes starches (like tapioca or potato starch) alongside rice flour. The starches help retain moisture and create that slightly gummy, chewy texture that is desirable in a "gooey" cookie, rather than a crisp or crumbly one.

Gluten Free Gooey Butter Cookies (Melt-in-Your-Mouth!)

Name: Gluten Free Gooey Butter Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
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 (400g); 1 1/2 cup Sugar (300g); 2 tsp. Baking Powder; 1/2 tsp Salt (increase to 1 tsp if using unsalted butter); Powdered Sugar (to roll cookies in)

Description

The ultimate Gluten Free Gooey Butter Cookies! Made with cream cheese and butter, these cookies are soft, pillowy, and coated in a sweet powdered sugar shell. A melt-in-your-mouth treat perfect for holidays or parties.

Ingredients

Scale

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 (400g)

1 1/2 cup Sugar (300g)

2 tsp. Baking Powder

1/2 tsp Salt (increase to 1 tsp if using unsalted butter)

Powdered Sugar (to roll cookies in)

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Instructions

1. In a large bowl, mix the room temperature butter and cream cheese with a mixer until smooth.

2. Add the eggs and vanilla extract to the bowl and mix until smooth.

3. In a separate medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

4. Working in batches, add 1/3 of the dry ingredients to the wet mixture. Mix until combined. Repeat until all dry ingredients are incorporated, scraping down the bowl as needed.

5. Cover the dough with plastic wrap and refrigerate for 30 minutes.

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Fill a bowl with powdered sugar.

7. Scoop dough (1 1/2 tbsp size) and roll into balls with your hands. Roll each ball generously in powdered sugar.

8. Place cookies on the baking sheet 2 inches apart. Press slightly to flatten. Double dip in sugar if needed.

9. Bake for 12-14 minutes. Cookies should be soft to the touch with some give.

10. Cool on a wire rack to set before serving.

Notes

Flour Note: Do not use almond or coconut flour. You must use a measure-for-measure GF blend with xanthan gum.

Troubleshooting: If cookies are hard, reduce bake time. If they don’t crinkle, use more powdered sugar.

Keep it Cold: Return unused dough to the fridge between batches to prevent spreading.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert, Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 1352
Sugar: 107g
Sodium: 1260mg
Fat: 64g
Saturated Fat: 36g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 186g
Fiber: 11g
Protein: 20g
Cholesterol: 267mg