Last Updated on December 30, 2022
Finding a working gluten-free cookie recipe can be difficult! Luckily, we have developed an easy recipe for Betty Crocker gluten-free sugar cookies!
These cookies use a cake premix to cut down on preparation time and make your clean-up much easier. Furthermore, it is an extremely versatile recipe when it comes to flavor. So, if you have been searching far and wide for a gluten-free cookie recipe, you have finally found a drool-worthy one to try!
What Makes These Betty Crocker Gluten-Free Sugar Cookies So Great?
By now, we have all come across a sugar cookie recipe or two. Odds are that you have even tried making some at home. As you probably know, sugar cookies are some of the most basic cookie recipes that you can find. They are simple to make, contain basic ingredients, and are even relatively quick. Not to mention their irresistibly sweet flavor!
Unfortunately, not everyone can have gluten. Be it an allergic, intolerance, or simply personal preference, there is a big need for delicious gluten-free cookie recipes. So, we have developed our own twist that is equally delicious and quick.
These Betty Crocker gluten-free sugar cookies are made using the Betty Crocker gluten-free yellow cake mix. Naturally, a cookie has a completely different texture from a cake. So, we have made some alterations to the box instructions.
First, we will be using a lot more butter! This will make the gluten-free flour less crumbly and make the cookie a lot more moist and soft, not hard and chewy.
Then, we also reduced the number of eggs to prevent the cookies from rising too much. And, the eggs also create a more dense texture, which we don’t want for these cookies.
And finally, to make authentic Betty Crocker gluten-free sugar cookies, we also used colored sugar to decorate them. This way you can make the cookies for themed occasions and events.
So, let’s have a look at how to make these simple easy gluten-free sugar cookies using a Betty Crocker cake mix.
What You Need To Make Betty Crocker Gluten-Free Sugar Cookies
Ingredients
- 3/4 cup salted butter, softened at room temperature
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 box (15 ounces) Betty Crocker gluten-free yellow cake mix
- Colored sugar of your choice
Equipment
- Cookie sheet or baking tray
- Non-stick baking paper or silicone mat
- Measuring cups and spoons
- Mixing bowls
- Whisk (electric or hand)
How to make betty crocker gluten-free sugar cookies – step-by-step
Step 1: Prepare your equipment
First, preheat your oven to 350ºF (180ºC). Then, line a cookie sheet or baking tray with non-stick baking paper. You can also use a silicone mat if you have one.
Do not bake directly onto non-stick surfaces. They will get damaged after multiple uses, especially if the cookies burn.
Step 2: Make the cookie dough
First, cream the softened butter in a large mixing bowl. Make sure to keep beating the butter until it becomes light and fluffy. Then, whisk in the vanilla extract and large egg. Make sure that you have a uniform mixture.
Next, add the gluten-free yellow cake mix and mix until you have a dough. The dough ball should be uniform in texture and have a relatively smooth surface.
Step 3: Shape the cookies
Divide the cookie dough into equally sized balls. You can decide how big you want them. We recommend using teaspoon-sized portions.
Then, place the cookies onto the non-stick baking surface, about 2 inches apart. Next, place the entire tray inside the fridge and allow the cookies to rest for 10 minutes.
Step 4: Bake the Betty Crocker gluten-free sugar cookies
Once the cookies have rested, flatten them with the back of a flat measuring cup or glass. Sprinkle some colored sugar over each cookie.
Bake them for roughly 9-12 minutes. The cookies will become lightly browned once they are fully baked. Do not overbake them! These cookies remain soft when baked and only stiffen once they start cooling.
After the cookies have been baked, remove them from the cookie sheet and allow them to cool for at least 5 minutes before serving.
Tips And Tricks
- While this recipe is extremely quick and easy to make, there are still some adjustments you can make to suit your needs. The biggest change you can make is with the flavor. While sugar cookies are traditionally vanilla-flavored, you can use any extract or essence you want. It is a great opportunity to experiment with what you like.
- Another fun way you can play around with flavor is by adding some citrus zest. It will add a noticeable change that will make the cookie fresher. We love lemon zest and grapefruit zest.
- If you want to make this recipe with regular box cake mix, you definitely can! Just make sure the box sizes remain the same.
- If you want to make this recipe without eggs, you can have a look at some egg-free alternatives here. This can include anything from banana, applesauce, egg replacer, and flax eggs. However, keep in mind that some of these alternatives will change the flavor of the sugar cookies.
- While you don’t have to rest the cookies inside of the fridge before baking, we highly recommend it. The fridge will help set the softened butter. What this does in turn is prevent the dough from spreading too much. This will help you get nice plump cookies and not wafer-thin crisps.
- When baking these Betty Crocker gluten-free sugar cookies, always stick with a baking time between 9-12 minutes. The cookies will be baked even if they don’t look it. They won’t change color all that much (light brown at most) and they will have a very soft texture. Once they cool, they will become harder. And, if you are worried about the egg being baked, the residual heat will continue taking care of that.
Wrapping Things Up
Hopefully, you have finally found the best gluten-free sugar cookie recipe! And, what makes it even better is how versatile it is! You can whip up these in less than an hour and store them in the freezer!
If you love this recipe, don’t be shy! Let us know in the comments below and share it with your fellow gluten-free bakers!
Read more about Easy 10-Minute White Chocolate Icing For Cookies Recipe
30-Minute Delicious Betty Crocker Gluten-Free Sugar Cookies
Equipment
- Cookie sheet or baking tray
- Non-stick baking paper or silicone mat
- Measuring cups and spoons
- Mixing bowls
- Whisk (electric or hand)
Ingredients
- 3/4 cup salted butter, softened at room temperature
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 box, 15 ounces Betty Crocker gluten-free yellow cake mix
- Colored sugar of your choice
Instructions
- Prepare your equipmentFirst, preheat your oven to 350ºF (180ºC). Then, line a cookie sheet or baking tray with non-stick baking paper. You can also use a silicone mat if you have one.Do not bake directly onto non-stick surfaces. They will get damaged after multiple uses, especially if the cookies burn.
- Make the cookie doughFirst, cream the softened butter in a large mixing bowl. Make sure to keep beating the butter until it becomes light and fluffy. Then, whisk in the vanilla extract and large egg. Make sure that you have a uniform mixture.Next, add the gluten-free yellow cake mix and mix until you have a dough. The dough ball should be uniform in texture and have a relatively smooth surface.3/4 cup salted butter, softened at room temperature, 1 teaspoon vanilla extract, 1 large egg, room temperature, 1 box, 15 ounces Betty Crocker gluten-free yellow cake mix
- Shape the cookiesDivide the cookie dough into equally sized balls. You can decide how big you want them. We recommend using teaspoon-sized portions.Then, place the cookies onto the non-stick baking surface, about 2 inches apart. Next, place the entire tray inside the fridge and allow the cookies to rest for 10 minutes.
- Bake the Betty Crocker gluten-free sugar cookiesOnce the cookies have rested, flatten them with the back of a flat measuring cup or glass. Sprinkle some colored sugar over each cookie.Bake them for roughly 9-12 minutes. The cookies will become lightly browned once they are fully baked. Do not overbake them! These cookies remain soft when baked and only stiffen once they start cooling.After the cookies have been baked, remove them from the cookie sheet and allow them to cool for at least 5 minutes before serving.Colored sugar of your choice
Notes
FAQs
How do you make gluten free cookies moist?
Some gluten-free premixes and flours tend to produce very dry cookies. The best way to make them more moist is to add an extra whole egg or egg yolk. This will further help bind the ingredients together while adding moisture. Alternatively, you can use more butter, but don't overdo it because butter can make the cookie too soft.
How do you make gluten-free cookies less crumbly?
Crumbly textures is another common flaw with many gluten-free products. The best way to prevent this from happening is to create smaller cookies. This will help the dough hold much better. You can also add another egg. An egg will add moisture, but also help bind the ingredients together better.
Can I substitute gluten-free flour in cookies?
If you are using a gluten-free premix, you can substitute it with a regular premix. Just make sure that the sizes are the same. And, if you are using gluten-free flour in a recipe, you can substitute it with regular flour without making major adjustments. However, if you are substituting regular flour with gluten-free ones, you will need to change the recipe slightly.
Is sugar cookie mix gluten free?
Your everyday sugar cookie recipe or boxed premix isn't usually gluten-free. It is actually very hard to find a gluten-free option. However, your changes of finding some in a health shop is much higher. And if not, you can always try our quick recipe above.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
