If you read that opening line and thought to yourself, what on earth is she talking about? A cookie that’s like biting into buttercream frosting? Just go with me on this, seriously. By the time I’m done describing the cookies to you, you might believe me, but it’s going to take you making them yourself to fully understand and celebrate the sweet, chewy, fluffy, insanely soft confection that is this cookie.
You can tell I’m pretty high on these cookies. After all, it’s not everyday you come across a cookie that is so flavorful simply because of the dough. That’s right, there are no mix-ins here. Just pure, unadulterated brown sugar dough. They’re about 100 times more packed with flavor than a regular sugar cookie. In fact, you might never make a white sugar cookie again. (But hey, I won’t judge you if you do.)
Like any sane person, I love a cookie full of stuff. Chocolate chips or chunks, M&M’s, peanut butter chips, you name it, and I think it has its place in a cookie. (Except raisins. Gag.) Sometimes, though, I really just crave the cookie part. No distractions, no over-the-top sprinkles or decorations, just cookie. If you’ve ever felt that way, these are absolutely the cookie for you. They’re anything but boring.
The cookies get a little golden-brown on the edges, but the centers remain so soft and fluffy that you can literally bend these cookies in half without breaking them. They would be absolutely perfect for making cookie sandwiches with ice cream or icing in the center. The last thing you want when you’re eating a cookie sandwich (which I’m sure you do all the time, right?) is for the cookies to crumble or break when you bite down. That is essentially impossible with these cookies. See what I told you, soft as icing. And that buttercream part? Well, given that our two main ingredients for these cookies are butter and brown sugar (this isn’t a diet blog, people) the taste really is like a buttercream. I think this is especially nice for a gluten-free cookie, since so many of them tend to dry out or get crumbly.
Bake them, bend them, sandwich them, eat them, realize what it is like to bite into a cloud. Thank me later.
Gluten Free Brown Sugar Cookies
Prep: 10 min + chilling Bake: 10 min Makes: ~20 medium cookies
Ingredients:1 stick butter, softened
1 cup dark brown sugar, packed (Can use light, but flavor will not be as pronounced.)
1 egg, room temp
1 tsp vanilla
1 ¼ cups all purpose gluten free flour (I used Cup4Cup.) (May need up to ¼ additional GF flour.)
1 tsp baking soda
1. Cream butter in a stand mixer. Add sugar and beat together well, scraping down sides as necessary.
2. Once sugar and butter are creamed, add egg and vanilla and mix well.
3. Add the flour and baking soda and mix well. Dough will be thicker than cake batter, but less thick than typical cookie dough. If it is too runny, add additional ¼ cup of GF flour.
4. Refrigerate dough for at least 3 hours, up to five days. (I refrigerated the dough in the mixing bowl for 2 hours, then scooped it onto parchment lined baking sheets and chilled overnight.)
5. Preheat oven to 350. Line sheets with parchment. Scoop dough with medium cookie scoop, or form ~2 tablespoon sized dough balls. Bake for 8-10 minutes until just barely set.
6. Remove from oven and allow to cool on baking sheet for 10 minutes before removing to finish cooling on rack.
Cookies will keep in an airtight container for 5 days.