There’s something magical about the smell of cookies baking during the holidays—especially when those cookies are my Gluten-Free Gooey Butter Cookies. You know the ones I mean: soft, buttery, and dusted with that snowy powdered sugar that gets everywhere (in the best possible way). I remember making these for my friend Sarah last Christmas after she’d just gone gluten-free. She missed her favorite treats so much, and I was determined to recreate that melt-in-your-mouth magic she loved. When I pulled the first batch from the oven—golden, slightly cracked on top, and smelling like pure comfort—she teared up before even taking a bite. That’s when I knew this recipe was special. Now, these cookies have become our holiday tradition, proving that gluten-free doesn’t mean missing out on the good stuff. Whether you’re baking for someone with dietary needs or just want an incredibly delicious cookie, this recipe brings everyone together around the table. And if you love festive flavors, you might also enjoy our chocolate peppermint bread—another holiday favorite that’s easy to adapt for different diets.
Why You’ll Love These Gluten-Free Gooey Butter Cookies
Let me tell you why these cookies have become my go-to holiday treat—and why they’ll steal your heart too:
- That dreamy texture: They’re soft in the center with just the right amount of chew—like biting into a cloud of buttery goodness.
- So easy a kid could make them: No fancy techniques here! Just mix, chill, roll, and bake. Perfect for when cookie cravings strike.
- Holiday magic makers: That powdered sugar dusting makes them look (and taste) like winter came early to your kitchen.
- Everyone gets to indulge: Gluten-free doesn’t mean flavor-free here. These taste so good, no one will guess they’re GF!
Honestly? The hardest part is waiting for them to cool before devouring the whole batch. They’re that good.
Ingredients for Gluten-Free Gooey Butter Cookies
Alright, let’s gather our cookie-making treasures! The magic of these cookies comes from simple ingredients done just right. Trust me, I’ve learned the hard way—room temperature ingredients make all the difference here. Here’s what you’ll need:
- 1/2 cup salted butter, room temperature (if you only have unsalted, just add an extra 1/2 tsp salt)
- 8 oz cream cheese, block style, room temperature (that brick-shaped kind—not the spreadable tub!)
- 2 large eggs, room temperature (cold eggs make the batter lumpy—learned that lesson the messy way)
- 1 1/2 tbsp vanilla extract (yes, tablespoons! This gives that amazing bakery-style flavor)
- 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend (400 grams) (this specific blend works like a dream—no weird aftertaste)
- 1 1/2 cup sugar (300 grams) (regular granulated works perfectly)
- 2 tsp baking powder (check it’s fresh—old baking powder is the silent cookie killer)
- 1/2 tsp salt (4 grams) (bump to 1 tsp if using unsalted butter)
- Powdered sugar for rolling (about 1 cup—you’ll be dusting your hands and the cookies liberally)
See? Nothing too fancy, just good-quality basics. If you’re a cream cheese lover like me, you might want to check out our cream cheese banana bread too—it’s another recipe where that tangy cream cheese really shines. Now, let’s get these ingredients prepped and ready for cookie magic!
How to Make Gluten-Free Gooey Butter Cookies
Okay, let’s get our hands messy—this is where the magic happens! I’ve made these cookies so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. First, clear some counter space because things are about to get deliciously chaotic.
- Cream the butter and cream cheese in a large bowl until smooth. I use my trusty hand mixer, but a stand mixer works great too. Scrape down the sides—those sneaky butter clumps love to hide there!
- Add eggs and vanilla and mix until everything looks like golden silk. This is when your kitchen starts smelling amazing.
- Whisk dry ingredients in another bowl. I always sift my gluten-free flour blend first—it helps prevent those pesky little lumps that can ruin the texture.
- Gradually add dry mix to the wet ingredients. Don’t rush this part! Adding it in 3 batches prevents flour explosions (ask me how I know).
- Chill the dough for at least 30 minutes. This is non-negotiable—it keeps the cookies from spreading into pancake shapes. Use this time to lick the bowl (I won’t tell).
- Preheat oven to 350°F and line baking sheets with parchment. No parchment? A light grease works too.
- Roll dough balls (about 1.5 tbsp each) and coat generously in powdered sugar. Pro tip: roll them twice for extra snowy goodness!
- Bake 12-14 minutes until the edges just set. They’ll look underdone—that’s perfect! They firm up as they cool.
See? Easier than you thought! If you love perfecting cookie textures, you’ll adore our Crumbl cookie recipe too. Now, let me share my hard-earned cookie wisdom…
Tips for Perfect Gluten-Free Gooey Butter Cookies
After burning (literally) through more test batches than I’d like to admit, here’s what I’ve learned:
- Room temp is key—cold cream cheese makes lumpy batter that bakes unevenly. I set mine out 2 hours before baking.
- Chill that dough! Even 15 extra minutes makes a difference in preventing cookie pancakes.
- Double-roll in sugar—after the first coat, let them sit 5 minutes, then roll again for maximum snowy effect.
- Don’t overbake—they should look slightly wet in the cracks when you pull them out. They’ll set perfectly as they cool.
- Store in layers with parchment between—otherwise they’ll stick together like sweet little glue bombs.
Follow these tips, and you’ll have cookies so good, no one will believe they’re gluten-free. Promise!
Storage and Serving Suggestions for Gluten-Free Gooey Butter Cookies
Now, let’s talk about keeping these little clouds of joy fresh—if they last that long! I always stash mine in an airtight container with a piece of parchment between layers. They’ll stay perfectly soft and delicious for up to 3 days this way (though in my house, they rarely make it past day one). If you’re feeling fancy, you can freeze the dough balls before baking—just roll them in powdered sugar right before they go in the oven.
As for serving? Oh, these cookies were made for dunking! A hot cup of coffee turns them into pure magic—the steam makes the powdered sugar melt just slightly. Kids love them with cold milk, and I won’t judge if you sneak one for breakfast. They’re also gorgeous on holiday dessert trays, looking all snowy and festive next to your other treats. Just be warned—once you put these out, they disappear faster than you can say “seconds please!”
Nutritional Information for Gluten-Free Gooey Butter Cookies
Now, I’m no nutritionist, but here’s the scoop—these cookies are meant to be enjoyed as a special treat! The nutritional info can vary based on your specific ingredients and brands. A rough estimate per cookie is about 150 calories, but let’s be real… nobody stops at just one of these beauties. For exact numbers, I’d recommend plugging your ingredients into a nutrition calculator. Most importantly? Savor every delicious bite!
Frequently Asked Questions About Gluten-Free Gooey Butter Cookies
I get so many questions about these cookies—they’re clearly as popular with you as they are in my kitchen! Here are the answers to the ones I hear most often:
Can I use a different gluten-free flour blend?
You can, but results may vary. King Arthur’s Measure for Measure is my go-to because it behaves just like regular flour. If you swap it, look for a blend with xanthan gum already added. Almond flour or coconut flour won’t work here—they’re too dense for these delicate cookies.
How can I make these dairy-free?
I’ve had success using plant-based butter and dairy-free cream cheese (the block style, not tub). The texture changes slightly—they’re a bit more cakey—but still delicious. For holiday treats everyone can enjoy, it’s worth experimenting!
Why did my cookies spread too much?
Three likely culprits: dough wasn’t chilled enough, ingredients weren’t room temp, or your baking powder’s past its prime. Also, don’t skip the parchment paper—it helps control spreading. If all else fails, pop the dough back in the fridge for another 15 minutes.
Can I freeze the baked cookies?
Absolutely! Freeze them in a single layer first, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature—the powdered sugar stays perfect!
Are these cookies okay for Christmas cookie exchanges?
Oh honey, they’re stars of the show! Their snowy look makes them perfect gluten-free Christmas treats. Just pack them carefully so the powdered sugar doesn’t rub off. Pro tip: bring extras—they disappear fast!
More Gluten-Free Holiday Treats to Try
If you loved these gooey butter cookies (and how could you not?), you’ve got to try some of my other favorite gluten-free holiday treats! I’m all about making the season sweet for everyone at the table. Our holiday sugar cookies are a hit every year—just swap in your favorite GF flour blend. For something a little different, my gingerbread blondies have all the warm spices without the gluten. And if you’re craving chocolate, the flourless peppermint brownies will make you the star of any cookie exchange. The best part? All these recipes are just as easy and delicious as these butter cookies—because holiday baking should be joyful, not stressful!
Print
Gluten-Free Gooey Butter Cookies
- Total Time: 57 min
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Soft, melt-in-your-mouth cookies made without gluten for a comforting treat.
Ingredients
- 1/2 cup salted butter, room temperature
- 8 oz cream cheese, block style, room temperature
- 2 large eggs, room temperature
- 1 1/2 tbsp vanilla extract
- 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend (400 grams)
- 1 1/2 cup sugar (300 grams)
- 2 tsp baking powder
- 1/2 tsp salt (4 grams, increase to 1 tsp if using unsalted butter)
- Powdered sugar for rolling
Instructions
- In a large bowl, combine butter and cream cheese. Mix until smooth.
- Add eggs and vanilla. Mix until smooth.
- In a medium bowl, whisk gluten-free flour, sugar, baking powder, and salt.
- Add dry ingredients in batches to the butter mixture, mixing until combined.
- Cover dough and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1 1/2 tbsp portions, roll into balls, and coat with powdered sugar.
- Bake for 12-14 minutes until edges are set.
Notes
- Use room temperature ingredients for smoother mixing.
- Chill dough to prevent spreading.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: gluten-free cookies, holiday treats, easy desserts, Christmas baking