These gluten-free brown sugar cookies are the kind of simple, classic cookie that feels especially perfect once the weather turns cool. Made with plenty of dark brown sugar and vanilla bean paste, they bake up soft and chewy in the center with lightly crisp, sugar-coated edges. Their rich brown sugar flavor makes them just as lovely with an afternoon cup of coffee as they are tucked into a holiday cookie box.

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Why You’ll Love This Recipe

Soft and chewy texture
These cookies have lightly crisp, sugar-coated edges with soft, chewy centers that stay tender as they cool.

Rich brown sugar flavor
Dark brown sugar gives the cookies a deep, warm sweetness, while vanilla bean paste adds a rich vanilla flavor.

Simple ingredients
Made with familiar baking staples and a gluten-free 1:1 flour blend, these cookies come together without any complicated ingredients or techniques.

Perfect for fall and winter
Their warm brown sugar and vanilla flavor makes these cookies especially delicious during the cooler months.

Great for holiday cookie boxes
Simple yet special, these cookies are a beautiful addition to holiday cookie boxes, dessert trays, or homemade gifts.

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Ingredient Notes

Gluten-free 1:1 flour
Use a good-quality gluten-free 1:1 baking flour that contains xanthan gum. I recommend Bob’s Red Mill Gluten Free 1:1 Baking Flour for this recipe.

Dark brown sugar
Dark brown sugar is the star of these cookies, giving them their deep brown sugar flavor, soft texture, and beautiful golden-brown color.

Unsalted butter
Use softened, room-temperature butter so it creams properly with the sugars and creates a soft, chewy cookie.

Egg + egg yolk
One whole egg provides structure, while the additional yolk adds richness and helps give the cookies their soft, chewy centers.

Vanilla bean paste
Vanilla bean paste adds a rich vanilla flavor that pairs beautifully with the dark brown sugar. Pure vanilla extract can be substituted if needed.

Granulated sugar
A small amount is used in the cookie dough, while additional granulated sugar is used to coat the dough before baking for lightly crisp, sparkly edges. 

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How to Make Gluten-Free Brown Sugar Cookies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk the dry ingredients 
Whisk together the gluten-free flour, cornstarch, salt, baking powder, and baking soda until evenly combined. Set aside.

Step 2: Cream the butter and sugars
Beat the softened butter, dark brown sugar, and granulated sugar together until light and creamy, about 2–3 minutes.

Step 3: Mix in the egg, egg yolk, and vanilla 
Add the egg, egg yolk, and vanilla bean paste and mix until smooth and well combined. (Photo 5)

Step 4: Add the dry ingredients
Gradually add the dry ingredients and mix on low speed just until combined.

Step 5: Scoop and chill the dough
Scoop the dough into 2½-tablespoon (45–50 gram) portions, roll into balls, and refrigerate for 1 hour.

Step 6: Roll in sugar
Roll the chilled cookie dough balls in granulated sugar, coating them evenly on all sides.

Step 7: Bake the cookies
Arrange the cookies on a parchment-lined baking sheet and bake at 350°F for 9–12 minutes, until the edges are set and the centers still look slightly soft. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

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Recipe Tips

Use softened, not melted, butter
The butter should be soft enough to cream easily with the sugars but still slightly cool to the touch. Butter that is too warm can cause the cookies to spread too much.

Cream the butter and sugars well
Beat the butter, dark brown sugar, and granulated sugar for the full 2–3 minutes, until the mixture looks lighter and creamy. This helps create the cookies’ soft, chewy texture.

Measure the flour carefully
For the most consistent results, measure the gluten-free flour with a kitchen scale. Too much flour can make the cookies thick or dry.

Don’t skip the chill time
Chill the portioned cookie dough for 1 hour before baking. This helps control spreading and gives the flour time to hydrate.

Don’t overbake the cookies
Remove the cookies from the oven when the edges are set but the centers still look slightly soft. They will continue to set as they cool on the baking sheet. 

Shape the cookies while they’re warm
Immediately after baking, gently swirl a large round cookie cutter around each cookie to create smooth, perfectly round edges.

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Storage & Freezing

Storage
Store the cookies in an airtight container at room temperature for up to 4–5 days. For the best soft and chewy texture, make sure the cookies are completely cool before storing.

Freezing baked cookies
Place the completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 2–3 months and thaw at room temperature before serving.

Freezing cookie dough
Prepare and portion the cookie dough as directed, then freeze the dough balls on a parchment-lined baking sheet until firm. Transfer to a freezer-safe container or bag and freeze for up to 2–3 months.

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Frequently Asked Questions

Can I use light brown sugar instead of dark brown sugar?
Yes, but dark brown sugar is recommended for the best flavor and texture. Light brown sugar will give the cookies a slightly milder brown sugar flavor and lighter color.

Why do I need to chill the cookie dough?
Chilling the dough helps control how much the cookies spread in the oven and gives the gluten-free flour time to hydrate. For this recipe, chill the portioned dough for 1 hour before rolling in sugar and baking. 

Can I make the cookie dough ahead of time?
Yes. For longer storage, I recommend scooping the dough into balls and freezing them rather than leaving the dough in the refrigerator for several days. Thaw the dough balls slightly, roll them in granulated sugar, and bake as directed.

How do I know when the cookies are done?
The cookies are ready when the edges look set but the centers still appear slightly soft. Avoid waiting for the centers to look completely baked—they’ll continue to set as the cookies cool on the baking sheet. 

Why did my brown sugar cookies spread too much?
Butter that is too warm, skipping or shortening the chill time, or inaccurately measuring the flour can all contribute to excess spreading. Make sure your butter is softened but not overly warm and chill the dough for the full hour before baking.

Do I have to roll the cookies in sugar?
You could technically skip it, but I wouldn’t recommend it. The granulated sugar coating gives the cookies their lightly crisp exterior and pretty, sparkling finish while contrasting with the soft, chewy centers.

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Photography by Creating Kaitlin

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