If you need easy gluten free drop sugar cookies, look no further! This gluten free drop sugar cookie recipe requires no rolling cookie dough, and no chilling. Ultra chewy gluten free drop sugar cookies will quickly become your go-to recipe!
How do you make Easy Gluten Free drop Sugar Cookies?
I’m famous for my gluten free sugar cookies.
These super easy, chewy cookies are like my frosted sugar cookies sparkly cousin. (Sparkly because of all the sugar they are rolled in.)
They have all of the same ingredients, but the ratios have changed slightly so that your gluten free drop sugar cookies will gently spread in the oven into chewy, sparkly rounds.
- More sugar to butter equals a chewy gluten free drop sugar cookie with crisp edges.
- Less flour equals an easy gluten free drop sugar cookie that will spread on its own (which means no rolling pin or chilling required. Hurrah!)
Perfect with a glass of milk, or get fancy and add some frosting on top.
How do you make gluten free drop sugar cookies from scratch?
This gluten free sugar drop cookie dough couldn’t be easier!
It requires no chilling.
Simply mix the dough together, scoop into a small bowl of sugar, roll to coat, and place on your baking sheet.
What do you need to make gluten free sugar cookie dough?
To make gluten free drop sugar cookie dough you’ll need:
- Butter- You can use dairy-free/vegan butter or palm shortening, or you can use softened dairy butter.
- White (Granulated) Sugar- I haven’t tried many granulated sugar substitutes but I suspect they’ll work fine.
- Eggs- You can use regular chicken eggs, or an egg substitute. Bob’s
Red Mill’s Egg Replacer is my favorite, but it should also work with Ener-G or a flax egg.
- Baking Soda- Helps your cookies to spread.
- Xanthan gum- Replace the structure that gluten gives traditional cookie. If you are using a gluten-free flour blend that already has xanthan gum, go ahead and omit the xanthan gum the recipe calls for.
- Vanilla extract- For flavor! You can also use lemon extract, almond extract, or any extract your heart desires for a different flavor twist.
- Gluten Free Flour- I use my own gluten free flour blend, but another blend may work well.IF you are substituting a different gluten-free four, please read the section down below with essential tips for swapping gluten-free flours, they don’t all work the same
To mix the dough, first you’ll need butter and sugar.
Cream them together until fluffy and then beat in the egg.
Next, add the baking soda, xanthan gum, and vanilla and mix until combined.
I add these ingredients before the gluten free flour to ensure they get evenly distributed.
Last but not least, add the gluten free flour.
(Keep reading, I’ve got some important gluten free flour notes below that are crucial to your gluten free chewy drop sugar cookie success!)
Here come the sparkles!
Scoop your gluten free drop sugar cookie dough using a cookie scoop, and give it a quick dip in granulated sugar.
Or you can be super lazy, like I normally am.
Scoop your gluten free drop sugar cookie dough and drop it directly onto your cookie sheet, then sprinkle the top liberally with granulated sugar.
These easy gluten free drop sugar cookies are also super easy to dress up for holidays or parties.
Instead of using white granulated sugar, give them a dip or sprinkle in a bright colored sanding sugar.
You can also dip your gluten free drop sugar cookies in melted chocolate and top with sprinkles or candies.
How do you measure gluten free flour?
When baking with gluten free flour is it essential to measure your gluten free flour very carefully.
- Whisking your gluten free flour (or if it is in a container, give it a good shake.) This ensures the flour is well combined and it is aerated.
- Carefully scoop your gluten free flour into a measuring cup USING A SPOON. Don’t scoop the flour directly with the cup. You’ll inadvertently get too much gluten free flour.
- Level your measuring cup off with a knife, or using the handle of the spoon. I have some self-leveling measuring cups that I love. If I’m using them, I never forget to level off my gluten free flour.
What gluten free flour do you use for drop sugar cookies?
I tested this recipe with my gluten free flour blend.
You can certainly use another gluten free flour, but you may need a little less flour depending on the absorption rate.
You can always add more flour but you can’t take it away.
So do yourself a favor and if you are using any gluten free flour than mine, start with 1 cup of gluten free flour.
Bake a single cookie to test how it spreads.If it comes out too thin and crispy, add more flour to get a thicker cookie.
How do you make gluten free drop sugar cookies vegan?
I’ve made this easy gluten free drop sugar cookie recipe vegan many times! All you need are a few easy substitutions and you’ll be set.
What do you use instead of butter to make gluten free drop sugar cookies vegan?
Instead of the butter, use your favorite vegan butter or palm shortening.
I’ve found best results when I use half vegan butter and half palm shorting (take the total amount of butter and divide it in half and use that measurement for each).
The reason I like using half vegan butter and half palm shortening is that sometimes vegan butter can make the cookies have a “fake butter” taste.
The vegan butter can also melt too quickly, resulting in oily cookies.
The palm shortening melts slower, helping the cookie to spread not to much and not too little, but just the right amount.
The palm shortening is also unflavored, and when combined with the vegan butter I feel like I get the perfect taste.
What do you use instead of eggs to make gluten free drop sugar cookies vegan?
Now that the dairy is out of the way, you just need an egg substitute.
My go-to is a flax egg (for each egg, 1 tablespoon flax meal mixed with 3 tablespoons hot water and let sit for 5 minutes to gel) and I also really love Bob’s Red Mill’s Egg Replacer.
I haven’t tested, but have heard great things about Ener-G Egg Replacer, and aquafaba (the liquid from a can of chickpeas).
Can I make sugar cookies without sugar?
Great question! This recipe may work with a sugar substitute, but I haven’t tested any.
If you are looking for a low-sugar recipe, I’d recommend my friend Taylor’s Low Sugar Healthy Sugar Cookies .
- 6 tablespoons butter, softened (or vegan/dairy-butter)
- ¾ cup white sugar
- 1 egg (or egg replacer)
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum (omit if you use a different flour that already has it)
- 1 ½ cups gluten-free flour blend
- addition sugar or colored sanding sugar to roll cookies
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- Cream together the butter and sugar. Add the egg and mix until smooth.
- Add the vanilla extract, salt, baking powder, baking soda, xanthan gum, and gluten-free flour and mix until combined.
- Scoop the dough using a 1 ½ tablespoon cookie scoop, roll in additional sugar or colored sanding sugar, and place on the prepared baking sheet. You may also sprinkle each cookie with a little sugar instead of dipping or rolling each cookie dough ball.
- Bake for 8-10 minutes.
If you like your sugar cookies thinner with golden crispy edges and a chewy center, decrease the flour to 1 cup.
I used Earth Balance as my vegan butter in this recipe. I have the best dairy free results using 4 tablespoons vegan butter with 2 tablespoons palm shortening. Or you can use 6 tablespoons of softened butter if you can do dairy.
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OXO Good Grips Medium Cookie Scoop
OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
Rodelle Pure Vanilla Extract, 8-Ounce
Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce
Bob's Red Mill Gluten Free White Rice Flour, 24-ounce (Pack of 4)
Bob's Red Mill Gluten Free Brown Rice Flour, 24-ounce (Pack of 4)
Bob's Red Mill Finely Ground Tapioca Flour, 20-ounce (Pack of 4)
Bob's Red Mill Potato Starch, 24-ounce (Pack of 4)
Nutrition InformationYield 18 Serving Size 1 cookie
Amount Per Serving Calories 149Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 126mgCarbohydrates 24gFiber 1gSugar 10gProtein 2g