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Gluten-free Lofthouse Cookies

5 from 1 review

These Gluten-free Lofthouse Cookies are *just* like the grocery store ones we all know and love except less than half the sugar, no gluten and you don’t need to chill the dough either.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Yield: About 16 cookies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup cane sugar or coconut sugar (cookies will be slightly darker with coconut sugar)
  • 2 eggs at room temperature
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 3 1/4 cup gluten-free flour (xanthan gum should be in it)
  • Vanilla frosting (add food coloring if desired)
  • Rainbow sprinkles

Instructions

  1. Preheat the oven to 350 degrees F and line or grease a baking sheet
  2. Cream the butter and sugar together on low-medium speed with hand mixer or stand mixer
  3. Add the eggs and beat until smooth
  4. Add the salt, baking powder, vanilla extract and gluten-free flour and mix until fully combined
  5. Roll the cookie dough between two sheets of plastic wrap or parchment paper and cut out with your favorite cookie cutters, or use 3-inch round cookie cutters to get the round shape
  6. Place cookies on baking sheet and bake in your pre-heated oven for 8-10 minutes (they will still be soft and they won’t look done)
  7. Let the cookies cool for 5-10 minutes on the baking sheet, and then remove to a cooling rack then frost and sprinkle!

Notes

*Store in airtight container for 5 days

  • Author: Rachel