The most AMAZING Gluten Free Brown Sugar Cookies!

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Get ready to satisfy your sweet and salty cravings with a twist that is sure to make your taste buds dance! Today, I am bringing you a mouthwatering recipe for Gluten Free Brown Sugar Cookies. But that’s not all my friends – we’re taking these cookies to the next level with a dollop of maple cinnamon buttercream and a surprising yet oh-so-delicious topping: CRISPY BACON PIECES!! Yes, you read that right bacon on cookies! Join me on this flavor packed adventure that is equal parts sweet and salty and get ready to whip up a batch of cookies that will leave your friends and family drooling! Let’s get baking!

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close up bit shot of Gluten Free Brown Sugar Cookies

Ingredients You’ll Need:

Let’s break down these ingredients in our delicious gluten-free Brown Sugar Cookies and irresistible Maple Cinnamon Buttercream:

Gluten FRee Brown Sugar Cookies

Butter: Adds rich, creamy flavor and a tender texture to the cookies.

Dark Brown Sugar: Infuses a deep, caramel-like sweetness and moistness into the cookies.

Light Brown Sugar: Complements the dark brown sugar by adding a hint of molasses flavor and moisture.

Eggs: Bind the ingredients together and provide structure and moisture.

Vanilla: Enhances the overall flavor profile with its warm, sweet, and aromatic notes.

Gluten-Free All-Purpose Flour: The essential gluten-free base that forms the structure of the cookies.

Corn Starch: Makes the cookies tender and crumbly while helping them hold their shape.

Salt: Balances the sweetness, intensifying the flavors, and providing a savory contrast.

Baking Powder: Leavens the cookies, making them light and slightly puffy.

Granulated Sugar (for rolling): Adds a delightful crunch and sweetness to the cookie’s exterior, creating a beautiful contrast with the soft interior.

Maple Cinnamon Buttercream

Butter: The creamy foundation that provides a smooth texture and a rich buttery flavor.

Powdered Sugar: Sweetens and thickens the buttercream while giving it a silky, airy consistency.

Vanilla: Adds a classic vanilla note to the frosting.

Maple Syrup: Infuses that wonderful, unmistakable maple flavor, along with a touch of sweetness.

Maple Extract: Enhances the maple flavor, making it more pronounced and delightful.

Cinnamon: Provides a warm, aromatic spiciness that pairs beautifully with the maple.

Salt: Balances the sweetness and enhances the overall flavor profile of the frosting.

over head view of Gluten Free Brown Sugar Cookies

Tips for making Gluten Free Brown Sugar Cookies

Here are a few top secrets and tips to ensure your gluten-free Brown Sugar Cookies with Maple Cinnamon Buttercream and Bacon Bits turn out absolutely divine:

Soften the Butter: Make sure your butter is at room temperature. Soft butter blends better with the sugars, resulting in a smoother cookie dough. Don’t have hours to let your butter sit on the counter and come to room temperature? Honestly, me either! Check out my video here about how to EASILY soften butter in the microwave.

Corn Starch Magic: Corn starch is the secret to achieving that melt-in-your-mouth, crumbly texture in your cookies.

Chilled Dough is Happy Dough: After scooping the cookie dough onto a cookie sheet, place the cookie sheet in the freezer for 10 minutes before rolling them in granulated sugar and baking. This helps prevent cookies from spreading too much while baking.

Roll in Sugar: Before baking, roll your cookie dough balls in granulated sugar for that irresistible, sugary exterior crunch. Trust me, it’s AMAZING!

Go Easy on Bacon: Don’t go overboard with the bacon pieces; a little goes a long way to add a delightful savory kick. I also find it easier to cook the bacon strips first, let them cool, and then chop them up into small pieces. Don’t forget to sneak a couple pieces for a snack while baking!

Share and Enjoy: Lastly, share these unique and delicious cookies with friends and family. They’re bound to be a hit at any gathering!

Gluten Free Brown Sugar Cookies

Frequently Asked Questions

What does brown sugar do in cookies?

Ah, brown sugar in cookies is like the secret ingredient that takes them to the next level! Dark brown sugar and light brown sugar work their magic by infusing a deep, caramel-like sweetness and adding moisture to the cookie dough. This dynamic duo creates that irresistible chewiness and rich flavor that makes your taste buds do a happy dance. So, in a nutshell, brown sugar is the key to crafting cookies that are sweet, moist, and oh-so-delicious!

How do you make gluten-free cookies not dry?

Making gluten-free cookies stay wonderfully moist and tender is easier than you might think! Here’s the scoop: 

Gluten-Free Flour Mix: Start with a high-quality gluten-free all-purpose flour mix. Look for one that includes xanthan gum or add it separately according to the package instructions. Xanthan gum mimics the binding properties of gluten. I personally LOVE this Gluten Free Flour Blend!

Moisture Boosters: Incorporate ingredients like brown sugar, eggs, and even a touch of cornstarch into your cookie recipe. These help retain moisture and create a lovely texture.

Don’t Overbake: Keep a close eye on your cookies in the oven. Gluten-free cookies tend to bake faster than their gluten counterparts. Remove them from the oven when they’re just set, even if they seem a bit underdone. They’ll continue to cook a bit as they cool.

Storage Savvy: Store your gluten-free cookies in an airtight container or with a slice of bread to maintain moisture. The bread helps prevent them from drying out.

With these tips, you’ll be baking gluten-free cookies that are moist, tender, and absolutely delightful!

Does brown sugar have any gluten?

Nope, you’re in the clear! Brown sugar, whether dark or light, doesn’t contain any gluten. So, when you’re whipping up those delicious Gluten Free Brown Sugar Cookies, rest assured that this sweet ingredient won’t sneak in any gluten. Happy baking!

Bite shot of Gluten Free Brown Sugar Cookie
bite shot of Gluten Free Sugar Cookies

Gluten Free Brown Sugar Cookies

Savor Gluten Free Brown Sugar Cookies, where a delightful mix of dark and light brown sugars brings a rich caramel sweetness to every bite. Top them off with heavenly Maple Cinnamon Buttercream and a savory touch of crispy bacon bits for a flavor-packed twist!
Prep Time 30 minutes
Cook Time 10 minutes
Frosting & Topping 30 minutes
Total Time 1 hour 10 minutes
Course cookies, Dessert
Servings 24 Cookies


  • Electric mixer w/ paddle attachment
  • Mixing bowls
  • Rubber spatula
  • Measuring Cups & Spoons
  • Whisk/fork
  • Parchment Paper
  • Cookie Sheets
  • cookie scoop


Gluten Free Brown Sugar Cookie

  • 1c. (2 sticks) Butter unsalted, softened
  • 1 c. (217g) Brown Sugar dark
  • 1/2 c. (107g) Brown Sugar light
  • 2 Eggs
  • 1 tsp. (5g) Vanilla Extract
  • 3 c. (402g) Gluten Free All-Purpose Flour
  • 2 tsp. (7g) Corn Starch
  • 1 tsp. (8g) Salt
  • 2 tsp. (10g) Baking Powder
  • 3/4 c. Granulated Sugar for rolling

Maple Cinnamon Buttercream

  • 1 c. (2 sticks) Butter unsalted, softened
  • 2 1/4 c. (227g) Powdered Sugar
  • 1 tsp. (5g) Vanilla Extract
  • 2 tbsp. (40g) Pure Maple Syrup
  • 1/4 tsp. Maple Extract
  • 3/4 tsp. Cinnamon ground
  • Pinch Salt

Bacon Pieces

  • 5 Pieces Bacon thick cut


Gluten Free Brown Sugar Cookies

  • Preheat oven to 350°F and prepare cookie sheets with Parchment paper.
  • Place the Butter and brown sugars in the bowl of a stand mixer.
  • Using a stand mixer fitted with the paddle attachment, mix the softened butter and sugar together on medium speed (speed 4for a Kitchen Aid) for 2-4 minutes until light and fluffy.
  • Next, scrape down the sides of the bowl and add one egg at a time; mixing until fully combined and scraping down the sides of the bowl after each egg.
  • In a separate bowl, measure the flour, salt, corn starch, and baking powder.
  • Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is just completely mixed in. Don’t overmix!
  • Using a cookie scoop, scoop the cookie dough and roll the cookies between the palm of your hands to make a smooth cookie dough ball.
  • Place the cookies onto the parchment lined cookie sheets (about an inch from each other). Place in the freezer for 5-10 minutes.
  • In a small bowl, measure out the granulated sugar.
  • After pulling the chilled cookie dough balls from the freezer and before baking, roll the cookies in the granulated sugar.
  • Place the tray of cookies in the oven and bake for 12-15 minutes or until the edges are just starting to get golden brown.
  • Let the cookies cool completely before frosting. Cook The bacon while cookies are cooling.

Bacon Pieces

  • Place bacon in a fry pan and cook over medium heat until crispy.
  • Once the bacon is cooked place it onto a plate lined with paper towel to cool.
  • After the bacon has cooled down, chop it up into small pieces

Maple Cinnamon Buttercream

  • Place the softened butter into a mixing bowl for a stand mixer fitted with the paddle attachment Mix on a medium low speed until the butter is a pale-yellow color.
  • Add the powdered sugar and start mixing at a low speed until all the powdered sugar is mixed in. Then mix on a medium-high speed until the butter sugar mixture becomes bright white and fluffy.
  • Next, add vanilla, maple syrup, and maple extract. Mix until combined.
  • Scrape down the sides of the bowl with a rubber spatula. Add cinnamon and salt, mix until combined.
  • Frost cookies by either piping it onto the cookies with a piping bag and then spreading it out a little bit with a small offset spatula (or the back of a spoon) or skip the piping and just spread the buttercream onto the cookies!
  • Top with the chopped bacon pieces and enjoy!! 🙂
Keyword bacon, Brown sugar, cinnamon, Cookie, Gluten free, maple
Tried this recipe?Let us know how it was!

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