Gluten Free Peanut Butter and Jelly sandwiches are a nostalgic classic. Turn that familiar flavor combination into cookies and you get a tender, nutty, jam-filled treat: peanut butter and jelly cookies. These gluten-free peanut butter sugar cookies combine the delicate sweetness of sugar cookie dough with rich peanut butter and bright jam for a chewy, satisfying bite perfect for snacks, lunches, or dessert.
The peanut butter shortbread-style cookie used here yields a tender, melt-in-your-mouth texture while still holding together nicely for sandwiching with peanut butter and jam.
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Recipe Ingredient Notes
Gluten-Free Flour: Use a gluten-free measure-for-measure blend for best results. Measure-for-measure mixes, Bob’s Red Mill 1:1, or a well-balanced homemade gluten-free blend (all containing xanthan gum) give the tender shortbread texture this recipe needs. Don’t substitute with single-ingredient flours like almond or coconut flour; blends perform best for structure and texture.
Peanut Butter: Conventional peanut butter (such as Jif or Skippy) is recommended for baking because added hydrogenated vegetable oils help prevent separation and provide more consistent results. Natural peanut butter can be oily and may affect texture. Both smooth and crunchy styles work; other nut butters have not been tested here.
Dry Milk Powder: Optional. Adds a touch of creaminess and a slightly rounder, more tender crumb.
Jam: Seedless raspberry jam is used in the photos, but any jam or jelly—strawberry, grape, or similar—works well for filling.
Making Gluten-Free Peanut Butter Sugar Cookie Dough
This dough is soft and benefits from chilling. Plan at least an hour of refrigeration before rolling.
Step 1: Whisk together gluten-free multipurpose flour, cornstarch, baking powder, kosher salt, and dry milk powder (if using). Set aside.
Step 2: In a stand mixer fitted with a paddle, cream room-temperature unsalted butter and light brown sugar for 3–4 minutes until light and fluffy, scraping the bowl once or twice.
Step 3: With the mixer on low, add one large egg and mix for about a minute. Add the peanut butter and vanilla and mix until smooth.
Step 4: Add the dry ingredients and mix until the flour is fully incorporated, scraping the bowl so no dry pockets remain.
Step 5: Transfer the dough to a parchment-lined sheet tray and use your hands to form a round disk about 1 inch high to make rolling easier. If the dough is sticky, dust with 1–2 teaspoons of gluten-free flour.
Step 6: Cover and refrigerate at least 1 hour. Chilled dough rolls far more cleanly.
How to Cut and Bake Peanut Butter Sugar Cookies
Chilled dough is essential—it holds shape and yields tidy cut-outs.
Step 1: Let the dough sit 5 minutes at room temperature after removing it from the fridge so it’s easier to roll.
Step 2: On a lightly floured surface (or floured parchment), roll the dough to about 1/4″ (6 mm) thickness.
Step 3: Cut shapes with a cookie cutter. For sandwich cookies use a 2½” round cutter for bottoms and tops; cut centers from half the cookies using a small cutter or the back of a piping tip so you have matching tops and bottoms.
Step 4: Gather scraps and re-roll once or twice as needed—overworking chilled dough can make cookies tough. If dough becomes too soft, chill before recutting.
Step 5: Transfer cut cookies to a parchment-lined sheet tray with an offset knife. Freeze the tray for 15–20 minutes to firm the cookies, which helps them keep shape while baking. Preheat the oven to 350°F (175°C).
Step 6: Bake one tray at a time at 350°F until edges just begin to turn golden and cookies look set—about 8–10 minutes depending on oven and cookie size. Avoid placing raw dough on a hot sheet tray.
Step 7: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before filling. Bake remaining dough or freeze for later.
How to Fill Gluten-Free Peanut Butter and Jelly Cookies
Make sure cookies are completely cool before assembling. Dust the top (cut-out) cookies with powdered sugar if desired. Spread peanut butter on the whole cookie bottoms, add a spoonful of jam, then sandwich with the powdered top. Press gently to even the filling.
Storage & Freezing
Store fully baked, sandwiched cookies in an airtight container at room temperature for up to 5 days. Flavors often improve after a day as the jam and peanut butter meld.
To freeze cookie dough: cut shapes, freeze on a tray until solid, then transfer to a sealed container. Bake frozen cookies straight from the freezer—add 1–2 minutes to the bake time if needed, though these thin cookies usually require minimal extra time.
FAQ – Peanut Butter and Jelly Cookies
Using runny natural peanut butter can produce crumbly cookies. Stabilized, processed peanut butter is more reliable for baking.
Roll cookie dough to about 1/4″ (6 mm) for even baking and a tender texture. Follow your specific recipe if it calls for a different thickness.
Conventional peanut butter like Skippy or Jif contains added oils that stabilize texture and prevent separation, making it preferable for baking over natural varieties.
Note about Salt in my Recipes
Salt type affects perceived saltiness. Adjust amounts if you use a different kosher salt than the author. Some brands have larger flakes and are less salty by volume than others.
Baking in grams
Baking by weight is more accurate—using a digital scale ensures consistency, especially with gluten-free flours that vary in density. Weighing ingredients reduces variability compared to cup measurements.
Note about Ovens and Oven Temperatures
These recipes were developed using a conventional oven, baked on the middle rack. If you use convection, reduce temperature or monitor closely, as convection can dry or brown items faster.
Substitutions and Modifications
Substituting major ingredients can affect texture and outcome. If you alter flours, fats, or leaveners, expect differences from the tested result.
More Recipes to Try
-
Gluten Free Reese’s Pieces Cookies
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Gluten Free Chocolate Sugar Cookies
-
Gluten Free S’mores Cookies
-
Gluten Free Chocolate Chip Walnut Cookies
📖 Recipe
Gluten Free Peanut Butter & Jelly Cookies
Enjoy a nostalgic treat with these Peanut Butter and Jelly Cookies—soft, chewy, and filled with creamy peanut butter and sweet jam.
30 minutes
15 minutes
3 hours
3 hours 45 minutes
Ingredients
Gluten Free Peanut Butter Sugar Cookies
- 113 grams unsalted butter, room temperature
- 115 grams light brown sugar
- 185 grams peanut butter, smooth
- 1 large egg, at room temperature
- 1 teaspoon vanilla
- 270 grams gluten free multipurpose flour
- 10 grams cornstarch
- 10 grams dry milk powder (optional)
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
For rolling out
- Additional gluten free flour
For Filling
- Additional peanut butter (smooth or chunky)
- Jam such as strawberry, raspberry, or grape
Instructions
How to make Gluten Free Peanut Butter Cut Out Dough
- Combine gluten free flour, cornstarch, milk powder (if using), salt, and baking powder. Set aside.
- In a stand mixer, cream together light brown sugar and room-temperature butter for 3–4 minutes until light and fluffy, scraping the bowl as needed.
- Add the large egg and mix for an additional minute.
- Mix in smooth peanut butter and vanilla until combined.
- Scrape down the sides of the bowl with a spatula.
- Add the dry ingredients and mix until the flour is incorporated and no dry streaks remain.
- Transfer dough to a parchment-lined sheet tray and shape into a disk about 1″ tall; if sticky, add 1–2 teaspoons of flour to make it more manageable.
- Cover and refrigerate for at least one hour to firm up the dough.
Baking of Peanut Butter Sugar Cookies
- Divide the chilled dough in half for easier rolling and roll one piece on floured parchment to about 1/4″ thick.
- After rolling, refrigerate the sheet for at least 45 minutes (or up to 2 days) so cookies hold their shape when baked.
- Line baking sheets with parchment paper before baking.
- Cut cookies with a 2½” round cutter for bottoms and tops; remove centers from top cookies using a small cutter so you have matching pairs.
- Freeze cut cookies on the sheet for 15–20 minutes to firm, and preheat oven to 350°F.
- Arrange cookies on a baking sheet (about 12 per sheet) and bake 8–10 minutes until set and edges are just beginning to color.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before filling.
How to Sandwich Cookies
- Ensure cookies are completely cool before filling.
- Dust top (cut-out) cookies with powdered sugar. Spread peanut butter on the bottom cookies.
- Add a dollop of jam to the peanut butter and sandwich with the powdered top.
Notes
Storage: Fully baked, sandwiched cookies keep in an airtight container at room temperature for up to 5 days.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 177
Calories are an estimate.
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