Gluten Free Brown Sugar Cookies

Gluten-Free Brown Sugar Cookies are a delicious spin on the classic sugar cookies. They are soft, chewy, and absolutely delicious. Made with brown sugar which gives them a chewy texture. These cookies are delicious year around, not just during the holiday season. Plus the added sprinkles are optional but a fun addition. The dough can be made by hand or with a stand mixer.

Depending on which size of cookie scoop you use, this recipe will give you 2 dozen brown sugar cookies (2 tablespoon scoop) or one dozen (3 tablespoon scoop).

If you love simple cookies like Brown Sugar Cookies, make sure to check out my Gluten-Free Shortbread Cookies.

Recipe Ingredient Notes

Gluten Free Flour: I use my own gluten-free flour blend in this recipe but it works great with King Arthur Measure for Measure and Bob's Red Mill 1-to-1. I have not tested this recipe with Cup4Cup.

Cornstarch:  Cornstarch gives Gluten Free Brown Sugar Cookies an ultra-soft consistency plus helps with structure. If you use Cup4Cup do not add additional cornstarch, just replace it with additional Cup4Cup. If you are allergic to corn, please omit the 20 grams of cornstarch and replace it with your gluten-free flour of choice.

Milk Powder: Whole Milk Powder or Non-Fat Milk Powder is an optional ingredient in this recipe. Adding milk powder to baked treats gives them a creamier texture and adds a hint of sweetness. As the milk powder is heated, sugar from the milk powder can also caramelize, giving the cake a browner color and richer taste. You can find milk powder in the baking section or near the canned milk in your local grocery store. I buy this product online: Whole Milk Powder. Non-Fat or Coconut Milk Powder works as well if you have that on hand.

Butter: The butter in this recipe will be melted. If you like, you may brown the butter which adds a rich and nutty note to the cookies. Brown butter is butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. 

Sugar: Using brown sugar gives sugar cookies a darker, richer flavor due to the molasses found in the brown sugar. Either dark or light brown sugar works in this recipe.

Sprinkles: I use Wilton Rainbow Confettis which do not contain artificial flavors or colors as well as no high-fructose corn syrup.

How to make Brown Sugar Cookie Dough

Step 1: Making the dough for Brown Sugar Cookies starts by melting the butter in a small pot over medium heat until it is melted. Remove the butter from the heat and transfer it to the bowl of your stand mixer or mixing bowl. Allow the butter to cool down for at least 10 minutes.

Step 2: In the meantime sift together the gluten-free flour blend, cornstarch, milk powder (if used), baking soda, baking powder, and salt. Set aside.

Step 3: When your butter has cooled to room temperature, add the brown sugar and vanilla to the bowl of your stand mixer, fitted with the paddle, and mix to combine. Add the egg and the egg yolk and cream together. Turn off the mixer and scrape down the sides of the bowl.

Step 4: At a low speed, add the dry ingredients and the sprinkles (if using) and mix to combine. The dough will be thick and glossy. The dry ingredients will absorb the flour while the dough rests and the dough will firm up.

Transfer the dough to an airtight container and allow it to rest in the fridge for at least 2hr. Chilling the dough is mandatory!

This dough does become very stiff and can get difficult to scoop if the dough rests for an extended period of time. I recommend portioning out the cookie dough after an hour. Using a 2 tablespoon cookie scoop, scoop balls of cookie dough onto a parchment-lined cookie sheet. Roll each portion of brown sugar cookie dough between your hands to form a ball and return them to the fridge for an additional one hour of chill time. (two hours total of chill time)

How to bake Brown Sugar Cookies

Step 1: When ready to bake, preheat the oven to 350F and line a cookie sheet with parchment paper.

Step 2: Roll the cookie dough balls in the granulated white sugar before placing them on the prepared baking sheet. Gently press them down.

Step 3: Bake them at 350F for 9-11 minutes or until they look puffy and set around the edges. I recommend baking 10 cookies at a time when using a medium-sized cookie scoop. For large cookies, I recommend only baking 6 cookies at a time (the baking time for large cookies will increase by 1-2 minutes)

Step 4: Remove the cookies from the oven and if you like, use a round cookie cutter, slightly larger than the cookies, and scoot them into a round shape. These cookies should look perfect round already when coming from the oven (and you chilled the dough as suggested).

Store any leftover cookies you may have for 3 days at room temperature in an airtight container. You may also freeze the baked cookies (make sure they are fully cooled). Allow for them to thaw at room temperature (or pop them in the microwave for 15-20 seconds to warm them up)

How to freeze Brown Sugar Cookie Dough

The dough for Brown Sugar Cookies freezes wonderfully. To freeze the unbaked cookies dough, I recommend scooping and shaping it into balls (but don't roll in sugar). Place them on a cookie tray big enough to fit your freezer and freeze them until they are solid (around 4-5 hours, depending on your freezer). When frozen transfer them to a ziplock bag or airtight container and keep them in the freezer for up to 3 months. To bake the frozen brown sugar cookie dough, bake directly from frozen. There is no need to defrost them. You will need to add 2-3 minutes to the baking time.

Is Brown Sugar Gluten Free?

Brown Sugar is naturally gluten-free but I always highly recommend checking the product you buy. Sometimes manufacturing companies produce products in plants that also handle wheat.

Brown Sugar is granulated white sugar mixed with molasses. Sugar comes from sugar beets or from sugar cane and either of these plants contains gluten.

Dominio Sugar: Via in their FAQ on their website that none of their sugars contain gluten. Their powdered sugar does contain corn starch to prevent caking. Otherwise, they only use cane sugar in any of their products.

Crystal Sugar: while only stated on their website that their products are naturally fat-free, there are no statements regarding gluten-free.

Pioneer Sugar: All products are labeled as gluten-free on their packaging. (This it the sugar I bake with)

FAQ for Brown Sugar Cookies