Gluten-Free Cherry Almond Sugar Cookies (Print Version)

Buttery gluten-free cookies with almond essence and tart cherries, ideal for celebrations.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon pure almond extract

→ Add-ins

09 - 3/4 cup dried cherries, chopped
10 - 1/2 cup sliced almonds

→ Optional Garnish

11 - 2 tablespoons coarse sugar
12 - Extra sliced almonds

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold chopped dried cherries and sliced almonds into the dough.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart. Flatten gently with fingers or glass bottom.
08 - Sprinkle with coarse sugar and additional sliced almonds if desired.
09 - Bake for 10 to 12 minutes until edges are set and beginning to turn golden.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is impossibly tender with just the right amount of chew from the dried cherries.
  • Almond extract gives them that nostalgic sugar cookie flavor without being overpowering.
  • Nobody ever guesses they are gluten free until I tell them.
02 -
  • Underbaking slightly is better than overbaking. Gluten-free cookies continue to firm up as they cool and dry out faster than wheat ones.
  • Room temperature ingredients are not optional here. Cold butter creates cookies that never quite flatten and have a weird sandy texture.
  • The dough will feel softer than regular cookie dough. This is normal and correct. Do not keep adding flour thinking something is wrong.
03 -
  • Weigh your flour if possible. Gluten-free blends can vary wildly in density and a kitchen scale takes the guesswork out.
  • Let the dough rest for 15 minutes before baking if you have time. This hydrates the flour and creates a more tender cookie.
  • Use a cookie scoop for uniform size. They will bake evenly and look professionally made.

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