Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough filled with 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 midst of a gentle sugar cookie.
What makes these gluten free stuffed sugar cookies particular?
Once I first shared a recipe for gluten free drop sugar cookies, a lot of you requested actually good questions in regards to the dough, like might it stand as much as being filled with one thing else scrumptious to make an excellent higher gluten free vacation cookie.
Right here, we’re stuffing these tender sugar cookies with a calming 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 are not gooey. It is not the kind of stuffed cookie that oozes the filling if you break it open. So be sure you get pleasure from them at room temperature, not chilly.
Ideas for making the perfect gluten free fluffernutter sugar cookies
A straightforward technique for stuffing uncooked cookie dough
I attempted a couple of totally different strategies for getting the stuffing proper. Once I first revealed this recipe, the strategy was much like what it’s now, however now the filling is nestled extra securely inside.
Moderately 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 perimeters are cinched.
Remember to chill the filling nicely
The fluffernutter filling, which is only a mixture of thick, clean peanut butter and marshmallow crème, could 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 simply too gentle, you will not be capable to maintain it in a single place sufficient to wrap it within the sugar cookie dough.
Solely use “no-stir” nut butter
Peanut butter is the traditional “fluffernutter” taste, however you actually can use any nut butter—so long as it is the “no-stir” variety. 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 can leak proper out of the cookies throughout baking.
Alternate filling strategies for stuffed gluten free sugar cookies
I usually use do-it-yourself marshmallow crème, however after all there isn’t any motive it’s important to do the identical. Jet-Puffed marshmallow crème is gluten free, as is “Marshmallow Fluff” model.
In the event you’re contemplating utilizing totally different fillings, ensure 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 nicely, so long as it is thick and never runny.
Gluten free fluffernutter cookies: Components and substitutions
Gluten free dairy free flutternutter cookies
Rather than the dairy butter, attempt utilizing Miyoko’s Kitchen model or Soften model vegan butter. They usually work fairly nicely, gram for gram.
Gluten free egg free fluffernutter cookies
Since there’s just one egg on this recipe, it’s best to be capable to substitute 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.
Understand 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 the event you simply cannot have peanuts, attempt almond butter or cashew butter. Simply be certain the nut butter is thick, or it can leak out throughout baking.
If you cannot have nuts in any respect, you may attempt a special filling fully. I’ve made a couple of various filling strategies 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 no less than 1 week.
Are you able to freeze these gluten free fluffernutter cookies for longer storage?
Sure! They freeze fairly nicely after they’re baked and utterly cooled. If you would like to freeze the cookies after they’re nonetheless uncooked, simply be certain 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 positively make gf drop sugar cookies with none filling, however you will wish to click on over to that recipe as a substitute 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 absolutely baked and cooled cookies. Please see our notes on the 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 filled with marshmallow creme and peanut butter for a salty-sweet style of nostalgia!
Yield: 12 cookies
Components
- ¼ cup (64 g) clean 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 via for full data on applicable blends)
- ¾ teaspoon xanthan gum (omit in case your mix already incorporates 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, crushed
- 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 nicely to mix. Place the bowl within the freezer to relax whilst 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 nicely.
-
Add the butter, egg and vanilla, and blend nicely to mix.
-
If crucial, knead the cookie dough along with clear palms. It ought 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 perimeters 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 aside from each other. They won’t unfold quite a bit throughout baking. Sprinkle the tops of the cookies evenly with the coarse salt.
-
Place within the middle of the preheated oven and bake for about quarter-hour, or till evenly golden brown on the perimeters and set within the middle.
-
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 revealed on the weblog in 2013. In 2020, technique improved, recipe tweaked barely for simplicity, pictures and video new. In 2022, extra textual content sources added.
Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough filled with marshmallow creme and peanut butter for a salty-sweet style of nostalgia!
Yield: 12 cookies
Components
- ¼ cup (64 g) clean 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 via for full data on applicable blends)
- ¾ teaspoon xanthan gum (omit in case your mix already incorporates 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, crushed
- 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 nicely to mix. Place the bowl within the freezer to relax whilst 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 nicely.
-
Add the butter, egg and vanilla, and blend nicely to mix.
-
If crucial, knead the cookie dough along with clear palms. It ought 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 perimeters 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 aside from each other. They won’t unfold quite a bit throughout baking. Sprinkle the tops of the cookies evenly with the coarse salt.
-
Place within the middle of the preheated oven and bake for about quarter-hour, or till evenly golden brown on the perimeters and set within the middle.
-
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 revealed on the weblog in 2013. In 2020, technique improved, recipe tweaked barely for simplicity, pictures and video new. In 2022, extra textual content sources added.
