These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough full of marshmallow creme and peanut butter for a salty-sweet style of nostalgia!
Gluten free fluffernutter cookies are the proper salty-sweet mixture of peanut butter and marshmallow fluff in the course of a gentle sugar cookie.
What makes these gluten free stuffed sugar cookies particular?
After I first shared a recipe for gluten free drop sugar cookies, lots of you requested actually good questions in regards to the dough, like may it stand as much as being full of one thing else scrumptious to make an excellent higher gluten free vacation cookie.
Right here, we’re stuffing these tender sugar cookies with a relaxing combination of marshmallow fluff and pure peanut butter. They’re gentle and style like a fluffernutter sandwich—however in a cookie.
The cookies are tender and gentle, however they don’t seem to be gooey. It is not the type of stuffed cookie that oozes the filling if you break it open. So make sure to get pleasure from them at room temperature, not chilly.
Suggestions for making the very best gluten free fluffernutter sugar cookies
A straightforward technique for stuffing uncooked cookie dough
I attempted just a few totally different strategies for getting the stuffing proper. After I first printed this recipe, the strategy was much like what it’s now, however now the filling is nestled extra securely inside.
Relatively than sandwiching the filling between two items of flattened cookie dough, half of the cookie dough is made right into a ball. If you poke your finger into the ball, you create a pocket that’s simply ready for the filling. Subsequent, a flattened piece of dough is positioned on high, and the sides are cinched.
You’ll want to chill the filling effectively
The fluffernutter filling, which is only a mixture of thick, easy peanut butter and marshmallow crème, may be very simple to work with after it has been chilled. You’ll be able to roll it right into a ball for filling the cookies very simply. If the filling is just too gentle, you will not be capable to preserve it in a single place sufficient to wrap it within the sugar cookie dough.
Solely use “no-stir” nut butter
Peanut butter is the basic “fluffernutter” taste, however you actually can use any nut butter—so long as it is the “no-stir” form. That simply means the kind of nut butter that does not separate in any respect within the jar, and scoops cleanly. Keep away from something that is very drippy, or it would leak proper out of the cookies throughout baking.
Alternate filling ideas for stuffed gluten free sugar cookies
I usually use do-it-yourself marshmallow crème, however after all there is not any cause you need to do the identical. Jet-Puffed marshmallow crème is gluten free, as is “Marshmallow Fluff” model.
In case you’re contemplating utilizing totally different fillings, make sure you decide one which is not very moist. I’ve made some with a Hershey’s chocolate kiss inside, they usually have been enjoyable.
Make sure to not attempt to press down the uncooked cookies an excessive amount of or your kiss will poke out. *embarrassing for everybody*
You’ll be able to in all probability use maraschino cherries, so long as you blot them dry earlier than utilizing them. Preserved fruit would in all probability work effectively, so long as it is thick and never runny.
Gluten free fluffernutter cookies: Components and substitutions
Gluten free dairy free flutternutter cookies
Instead of the dairy butter, attempt utilizing Miyoko’s Kitchen model or Soften model vegan butter. They usually work fairly effectively, gram for gram.
Gluten free egg free fluffernutter cookies
Since there’s just one egg on this recipe, you need to be capable to exchange it with a “chia egg.” Place 1 tablespoon floor white chia seeds in a small bowl with 1 tablespoon lukewarm water, combine and permit to gel.
Remember that most marshmallow fluff is egg-based (together with my recipe). If you cannot have eggs, simply use double the peanut butter.
Gluten free fluffernutter cookies with out peanuts
In case you simply cannot have peanuts, attempt almond butter or cashew butter. Simply ensure that the nut butter is thick, or it would leak out throughout baking.
If you cannot have nuts in any respect, you’ll be able to attempt a special filling solely. I’ve made just a few various filling ideas above.
FAQs
How ought to I retailer leftover gf stuffed sugar cookies?
You’ll be able to retailer the baked cookies in any container with a tight-fitting lid at room temperature for at the least 1 week.
Are you able to freeze these gluten free fluffernutter cookies for longer storage?
Sure! They freeze fairly effectively after they’re baked and utterly cooled. If you would like to freeze the cookies once they’re nonetheless uncooked, simply ensure that they arrive to room temperature earlier than you bake them or your cookies will find yourself too thick even as soon as they’re baked.
Can I make these gf sugar cookies with out the filling?
You’ll be able to undoubtedly make gf drop sugar cookies with none filling, however you will need to click on over to that recipe as an alternative for full directions.
Are these stuffed sugar cookies sturdy sufficient to be shipped within the mail?
Sure! These cookies are thick and durable, and the filling bakes sufficient that it will not leak out of the totally baked and cooled cookies. Please see our notes on the best way to ship gluten free cookies for full data!
Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough full of marshmallow creme and peanut butter for a salty-sweet style of nostalgia!
Yield: 12 cookies
Components
- ¼ cup (64 g) easy no-stir peanut butter
- 3 ½ ounces marshmallow fluff (do-it-yourself or retailer purchased)
- 1 ¾ cups (245 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full information on applicable blends)
- ¾ teaspoon xanthan gum (omit in case your mix already accommodates it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (58 g) confectioners’ sugar
- ½ cup (100 g) granulated sugar
- 9 tablespoons (126 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 2 teaspoons pure vanilla extract
- Coarse salt for sprinkling
Directions
-
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.
-
Place the peanut butter and marshmallow fluff in a medium-size bowl, and blend effectively to mix. Place the bowl within the freezer to sit back when you make the cookie dough.
-
In a big bowl, place the flour mix, xanthan gum, baking powder, salt, confectioners’ sugar, and granulated sugar, and whisk to mix effectively.
-
Add the butter, egg and vanilla, and blend effectively to mix.
-
If essential, knead the cookie dough along with clear palms. It needs to be thick however gentle.
-
Divide the dough into 24 items of roughly equal measurement, and roll every right into a ball about 1/2 inch in diameter. Press half of the items of cookie dough right into a disk about 1 1/2-inches in diameter.
-
With the opposite half, roll them right into a ball, then press a crater into the middle together with your thumb or forefinger.
-
Take away the peanut butter and fluff combination from the freezer, and, utilizing both a small ice cream scoop or two small spoons, scoop out dollops of the fluff combination about 3/4-inch in diameter, roll right into a ball, and place into the holes in half of the items of cookie dough.
-
Place the remaining disks of cookie dough on high, press the sides collectively firmly to seal, roll right into a ball, then flatten right into a disk about 1/2-inch thick.
-
Place the uncooked cookies on the ready baking sheet, about 1 inch other than each other. They won’t unfold so much throughout baking. Sprinkle the tops of the cookies frivolously with the coarse salt.
-
Place within the heart of the preheated oven and bake for about quarter-hour, or till frivolously golden brown on the sides and set within the heart.
-
Take away from the oven and permit to chill on the baking sheet for five minutes earlier than transferring to a wire rack to chill utterly.
Notes
Initially printed on the weblog in 2013. In 2020, technique improved, recipe tweaked barely for simplicity, images and video new. In 2022, extra textual content assets added.
Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough full of marshmallow creme and peanut butter for a salty-sweet style of nostalgia!
Yield: 12 cookies
Components
- ¼ cup (64 g) easy no-stir peanut butter
- 3 ½ ounces marshmallow fluff (do-it-yourself or retailer purchased)
- 1 ¾ cups (245 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full information on applicable blends)
- ¾ teaspoon xanthan gum (omit in case your mix already accommodates it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (58 g) confectioners’ sugar
- ½ cup (100 g) granulated sugar
- 9 tablespoons (126 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 2 teaspoons pure vanilla extract
- Coarse salt for sprinkling
Directions
-
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.
-
Place the peanut butter and marshmallow fluff in a medium-size bowl, and blend effectively to mix. Place the bowl within the freezer to sit back when you make the cookie dough.
-
In a big bowl, place the flour mix, xanthan gum, baking powder, salt, confectioners’ sugar, and granulated sugar, and whisk to mix effectively.
-
Add the butter, egg and vanilla, and blend effectively to mix.
-
If essential, knead the cookie dough along with clear palms. It needs to be thick however gentle.
-
Divide the dough into 24 items of roughly equal measurement, and roll every right into a ball about 1/2 inch in diameter. Press half of the items of cookie dough right into a disk about 1 1/2-inches in diameter.
-
With the opposite half, roll them right into a ball, then press a crater into the middle together with your thumb or forefinger.
-
Take away the peanut butter and fluff combination from the freezer, and, utilizing both a small ice cream scoop or two small spoons, scoop out dollops of the fluff combination about 3/4-inch in diameter, roll right into a ball, and place into the holes in half of the items of cookie dough.
-
Place the remaining disks of cookie dough on high, press the sides collectively firmly to seal, roll right into a ball, then flatten right into a disk about 1/2-inch thick.
-
Place the uncooked cookies on the ready baking sheet, about 1 inch other than each other. They won’t unfold so much throughout baking. Sprinkle the tops of the cookies frivolously with the coarse salt.
-
Place within the heart of the preheated oven and bake for about quarter-hour, or till frivolously golden brown on the sides and set within the heart.
-
Take away from the oven and permit to chill on the baking sheet for five minutes earlier than transferring to a wire rack to chill utterly.
Notes
Initially printed on the weblog in 2013. In 2020, technique improved, recipe tweaked barely for simplicity, images and video new. In 2022, extra textual content assets added.
