Gluten Free Brown Sugar Cookies are simple to make and incredibly delicious. They have soft, chewy centers, lightly crisp edges, and, of course, the sweet, caramel flavor of brown sugar in every bite. A simple cookie that always hits the spot.

Jump to:
- Recipe Ingredient Notes
- Recipe Testing Notes
- How to make Brown Butter
- Brown Sugar Cookie Dough
- Baking Instructions
- Storage & Freezing
- Is Brown Sugar Gluten Free?
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cookie Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This Gluten Free Brown Sugar Cookie recipe has been tested with both Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and King Arthur Measure for Measure Flour. Both blends work beautifully, but each gives a slightly different result. Bob’s Red Mill produces cookies with soft, chewy centers and crisp edges, and they spread a bit more as they bake. King Arthur, on the other hand, yields cookies that stay more compact with a slightly thicker texture.
Brown Sugar: Brown sugar is the star of these cookies. It adds moisture, a hint of caramel flavor, and that perfect soft chew. I use light brown sugar but clearly dark brown sugar works just as well.
Molasses: Adding a touch of molasses enhances the cookies’ rich, caramel flavor and helps keep them soft and chewy. Molasses is the liquid that is left after white sugar is processed from sugar cane juice. It is a thick, dark syrup, high in minerals and lower in sugar than other syrups. It normally can be found in the baking aisle of your grocery store. I recommend using unsulphured light molasses such as Grandma's Molasses. Avoid using blackstrap molasses, as it has a much stronger, bitter taste that can overpower the cookies and create an unpleasant flavor.
Egg Yolk: Adding an extra egg yolk makes cookies richer, softer, and chewier. The yolk adds fat and moisture, creating a tender texture and giving the cookies a more decadent flavor.
Brown Butter: Browning half of the butter adds a deep, nutty, toffee-like flavor that enhances the cookie’s richness without making the dough greasy. It also gives the cookies a slightly crisp edge and a more complex, caramelized taste.

Recipe Testing Notes
The first test bake for these Gluten Free Brown Sugar Cookies was straightforward - but honestly, a little underwhelming. They tasted like chocolate chip cookies without the chocolate chips. So, for the next round, I decided to brown half of the butter. Just enough to add a rich, nutty flavor and a little extra depth, while keeping the cookies soft and chewy. I was hesitant to brown all the butter, worried it might make the cookies greasy and overpower the warm brown sugar flavor I wanted to highlight. Bingo - this was exactly what I was going for. Chewy cookies with crispy edges and a hint of molasses from the brown sugar. Brown Sugar Cookie Perfection!
How to make Brown Butter
As mentioned in my Recipe Testing Notes, only half of the butter used in this recipe is browned. This way, the brown butter does not overpower the brown sugar, nor will the cookies turn out greasy.
If it’s your first time making it, take it slow and keep the heat low. Use a heavy-bottomed pan - ideally light-colored - so you can see the color change as it happens. Stir often with a heatproof spatula or wooden spoon to prevent burning. You can also make brown butter ahead of time and store it in the fridge for up to two weeks - just gently melt it before using it in the gluten free brown sugar cookies.

- Step 1: Add the unsalted butter (straight from the fridge or freezer), cut into smaller pieces, to a heavy-bottomed saucepan. If you have a white or light-colored pan, use it. It makes it much easier to see when the milk solids start to brown.
- Step 2: Let the butter melt, then simmer at medium heat. Once the butter has melted, it will start to get thick and foamy, and within seconds can switch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.

- Step 3: Keep cooking and stirring. The butter will begin to smell wonderfully nutty and turn a deep golden brown color. You’ll notice little brown specks forming on the bottom. Those are the caramelized milk solids. Watch closely here, since brown butter can go from perfect to burnt in no time.
- Step 4: Remove the pan from the heat and pour the brown butter into the bowl of the stand mixer right away, scraping in all those flavorful brown bits. Let it cool for about 10 minutes before using. For this gluten-free brown sugar cookie recipe, the brown butter should still be liquid and just warm to the touch.
Brown Sugar Cookie Dough
The key to perfect brown sugar cookie dough is balance - the browned butter should be slightly cooled, while the remaining butter stays at room temperature. This combination helps the dough come together smoothly and gives my gluten free brown sugar cookies their soft, chewy texture.

- Step 1: Add the melted brown butter to the bowl of a standmixer and allow to cool for 10 minutes. The melted butter should still be liquid for this recipe and can be slightly warm.

- Step 2: While the butter is cooling, combine the gluten free flour (with xanthan gum), baking soda, and kosher salt in a separate bowl. Stir or whisk to combine.

- Step 3: Once the brown butter has cooled, add the room-temperature butter, brown sugar, and molasses. Using the paddle attachment, cream the mixture on medium speed for 2 - 3 minutes, until light and fluffy. Stop halfway through to scrape down the sides of the bowl and the paddle to ensure everything mixes evenly.

- Step 4: Next, add the room-temperature egg, egg yolk, and a generous teaspoon of pure vanilla extract. Continue mixing for another minute, until the mixture is smooth and well combined.

- Step 5: Add the dry ingredients to the wet ingredients and mix to combine. Scrape down the sides of the mixing bowl to ensure everything is well combined.

- Step 6: Cover the mixing bowl with some plastic wrap or transfer the dough for brown sugar cookies to an airtight container and refrigerate for about 30 minutes. This will make scooping the gluten free cookie dough a lot easier.
Baking Instructions
Once the gluten free brown sugar dough has chilled for 30 - 45 minutes, it's time to bake some delicious gluten free brown sugar cookies. If you refrigerate the dough for longer or freeze it, keep in mind that the cookies will spread less. Using a medium cookie scoop (about 1 ½ tablespoons of dough), this recipe will make about 24 - 30 cookies. This always depends on how much cookie dough you snuck before scooping the cookies.
These cookies are supposed to be slightly underbaked, which will result in softer cookies with chewy centers and cripsy edges.

- Step 1: Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set them aside.
- Step 2: Using a medium cookie scoop, portion the brown sugar cookie dough into equal-sized scoops. I like to portion out the dough first and then bake the cookies in batches.

- Step 3: Roll each scoop into a ball with clean hands. If the dough feels too sticky to handle, place the scooped dough balls back in the refrigerator for about 10 minutes before rolling.
- Step 4: To a small bowl add some granulated sugar. Roll each cookie dough in the sugar to coat. Rolling the cookie dough in sugar gives the cookies a lightly crisp exterior that contrasts beautifully with the soft, chewy center. It also adds a subtle sweetness and helps them bake up with that classic, bakery-style sparkle.

- Step 5: Arrange 6 - 8 of the cookie dough balls on the sheet tray. If you like top each cookie dough with a bit of sugar.
- Step 6: Bake them at 350F, one tray at a time, for 9 - 10 minutes, or until the cookies are puffy and the edges are just set.

- Step 7 : Remove the cookies from the oven. If you want them to have a crackle top and have the best chewy brown sugar cookies ever, tap the sheet pan against the counter, they’ll settle into a flatter shape with a pretty crinkled top.
- Step 8: Use a round cookie cutter slightly larger than the cookies to give them a neat round shape. Allow them to cool on the sheet tray for 5 minutes before transferring them to a cooling rack to cool completely.
Storage & Freezing
Store fully baked and cooled brown sugar cookies in an airtight container at room temperature for 3 - 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag, then thaw in the refrigerator or on the counter for a few hours before enjoying.
You can also freeze the unbaked cookie dough. Portion the dough into balls using a cookie scoop, then arrange them on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. Transfer the frozen dough balls to a ziplock bag or airtight container, label with the cookie name and date, and store for up to 3 months. When ready to bake, let the dough balls sit at room temperature for about 30 minutes to soften slightly. Then roll them into balls, coat in granulated sugar, and bake as directed. Keep in mind that gluten free brown sugar cookies baked from frozen dough may spread slightly less than fresh ones.
Is Brown Sugar Gluten Free?
Yes! Pure brown sugar is naturally gluten free, made from just sugar and molasses. If you’re baking for someone with celiac disease or a severe gluten intolerance, it’s always safest to check the packaging for potential cross-contamination and choose a brand labeled gluten free.
- Domino Sugar: According to their FAQ, none of their sugars contain gluten. Their powdered sugar does contain cornstarch to prevent caking, but otherwise all products use only cane sugar.
- Crystal Sugar: While their website notes that all products are naturally fat-free, there’s no mention of gluten-free status.
- Pioneer Sugar: All products are labeled gluten free on the packaging. This is the brand I use in my baking.

Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Cookie Recipes to try
📖 Recipe
Gluten Free Brown Sugar Cookies
Gluten Free Brown Sugar Cookies are simple to make and incredibly delicious. They have soft, chewy centers, lightly crisp edges, and, of course, the sweet, caramel flavor of brown sugar in every bite.
Ingredients
Gluten Free Brown Sugar Cookies
- 226 grams unsalted butter, divided
- 360 grams gluten-free multi purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 340 grams light brown sugar
- 15 grams molasses
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
For Baking
- 50 grams of granulated sugar for rolling
Instructions
How to make Brown Butter
Keep in mind only half of the butter, 113 grams, will be browned.
- Cut 113 grams of butter into small cubes and place in a small saucepan over medium heat.
- Let the butter melt, then simmer at medium heat. Once the butter has melted, it will start to get thick and foamy and within seconds can switch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.
- Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan and will have a nutty aroma. At this point, brown butter can burn very quickly, Brown butter can burn very quickly at this point.
- Remove the browned butter from the heat and transfer it to a heat-proof large mixing bowl. Make sure to get all the brown bits.
- Allow cooling for at least 10 minutes before proceeding with the recipe. The brown butter should still be liquid and can be warm to the touch before proceeding with the recipe.
Gluten Free Brown Sugar Cookie Dough
- Add the melted brown butter to the bowl of a stand mixer and let it cool for 10 minutes. The butter should remain liquid and can be slightly warm.
- In a separate bowl, whisk together the gluten free flour (with xanthan gum), baking soda, and kosher salt.
- Once the brown butter has cooled, add the remaining room-temperature butter, brown sugar, and molasses. Using the paddle attachment, cream on medium speed for 2–3 minutes, until light and fluffy. Stop halfway to scrape down the sides of the bowl and paddle.
- Add the room-temperature egg, egg yolk, and 2 teaspoons of pure vanilla extract. Mix for another minute until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for 30 minutes to make scooping easier.
Baking Instructions
Slightly underbake these cookies to make sure they have those delicious chewy centers we all love
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
- Using a medium cookie scoop, portion the dough into equal-sized scoops. I like to scoop all the dough first, then bake in batches.
- Roll each scoop into a ball with clean hands. If the dough is too sticky, refrigerate the scoops for 10 minutes before rolling.
- Pour granulated sugar into a small bowl and roll each cookie dough ball to coat. This gives the cookies a lightly crisp exterior, subtle sweetness, and that classic bakery-style sparkle.
- Arrange 6 - 8 cookie dough balls on a baking sheet, leaving space for spreading. If desired, sprinkle a little extra sugar on top.
- Bake one tray at a time for 9 - 10 minutes, until the cookies are puffy and the edges are just set.
- Remove from the oven. For a crackled top and extra-chewy cookies, gently tap the baking sheet on the counter - this flattens them slightly and creates a pretty crinkled surface.
- Use a round cookie cutter slightly larger than the cookies to give them a neat shape. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Brown Butter: Browning half of the butter adds a deep, nutty, toffee-like flavor that enhances the cookie’s richness without making the dough greasy. It also gives the cookies a slightly crisp edge and a more complex, caramelized taste.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 78
Calories are a guestimate and randomly generated.










Rob says
New Favorite! Whipped those brown sugar cookies up late last night and these might be my new favorite sugar cookie recipe. The brown sugar part is genius and really gives the cookie just enough extra flavor.
Debbie says
These by far are one of the best cookies I've ever made. My neighbor was walking by house, rang the doorbell and asked what I was baking because it smelled delicious!! The step by step directions made it easy to make. The pictures were also helpful to guide me along especially to know if I browned my butter long enough. GF Austrian has the best recipes. EVERY thing I've made of hers is delectable. The cookies will now be a staple in my home. Delicious!!
Daniela says
Thank you so much Debbie! This makes me so happy ❤️❤️❤️