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Gluten Free Almond Butter Sugar Cookies - Soft, Chewy, and Simple

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 servings

Ingredients
  

  • 1/2 cup unsalted butter, softened (room temperature)
  • 1/2 cup creamy almond butter (well-stirred, not dry or oily)
  • 3/4 cup granulated sugar (plus 1/4 cup for rolling)
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon cornstarch (or arrowroot)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Optional: 1/2 teaspoon almond extract for extra almond flavor

Instructions
 

  • Prep the basics: Line two baking sheets with parchment. Set the oven to 350°F (175°C). Make sure butter and egg are at room temperature.
  • Cream the fats and sugars: In a large bowl, beat butter, almond butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
  • Add the egg and flavor: Mix in the egg, vanilla, and almond extract (if using) until smooth.
  • Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
  • Bring it together: Add dry ingredients to wet and mix on low until just combined. The dough should be soft but not sticky.
  • Chill: Cover and refrigerate for 30–45 minutes. This helps the cookies keep their shape and improves texture.
  • Form and coat: Scoop dough into 1 1/2-tablespoon balls. Roll each in granulated sugar and place on the baking sheets, leaving about 2 inches between cookies.
  • Bake: Bake 9–11 minutes, until edges are set and tops are slightly cracked. The centers should look just a bit underdone.
  • Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.