The best place to begin baking gluten free is with a simple drop cookie. These gluten free drop sugar cookies are the cookie you’ve been looking for. Simple, sweet and buttery, plus they’re stable enough for mailing clear across the country if that’s your holiday thing!
There’s no denying it: It’s officially Christmas Cookie Season, and I’m giddy with excitement! We’re going to take all the best tastes, textures and flavors of the season, and express ourselves in cookie form. We’ll start with these easy gluten free drop sugar cookies. They’re soft, but not fragile, and they couldn’t be easier if they tried.
When someone is new to baking, or new to gluten free baking, or just plain new, they often ask me where they should start. There are so many ways to bake gluten free, and sometimes it can be hard to decide where to begin. My answer is always the same: drop cookies. Nothing to roll out, nothing to chance.
If your ingredients are at the right temperature (that would be room temperature for drop cookies, please…), and your oven is too (got those oven thermometers ready?), with the right simple gluten free ingredients you’ll have fresh gluten free cookies in no time flat. You’ll feel like a rock star, and you’ll be willing to try something else. That’s the name of the game.
These soft drop sugar cookies are similar to the Soft Frosted Gluten Free Sugar Cookies that we made quite a while ago, but not the same at all. Those are wonderful cookies, but they take more than a few minutes to throw together.
These are your basic soft sugar cookies, the kind that you would love to send to your friends and family for the holidays, because they’re simple enough to survive a trip by mail and special enough to show how much you care. Not to mention impressing those same friends and family with your baking skillz.
And since I know you, silly, I’ll go ahead and say up front that yes, you need a mix of butter and shortening (Spectrum nonhydrogenated vegetable shortening is not the unhealthy mess that Crisco is) to get the texture and shape of these cookies just right. If you use all butter, the cookies will spread way too much.
If you want to make them dairy-free, I’d try all shortening (by weight – butter is heavier than shortening by a bit) and see what happens. Then report back and let us know how it went!