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30-Minute Delicious Betty Crocker Gluten-Free Sugar Cookies
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30-Minute Delicious Betty Crocker Gluten-Free Sugar Cookies

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!
Prep Time20 minutes
Baking Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: betty crocker gluten-free sugar cookies, Can I substitute gluten-free flour in cookies?, How do you make gluten free cookies moist?, How do you make gluten-free cookies less crumbly?, Is Sugar Cookie Mix gluten free?
Servings: 20 cookies
Author: Cakedecorist

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 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.
  • 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.
    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 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.
  • 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.
    Colored sugar of your choice

Notes

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.
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