These gluten free drop sugar cookies are simple, sweet and buttery, plus they're stable enough for mailing clear across the country if that's your holiday thing! You'll be amazed at just how easy it is to make this gluten free drop sugar cookie recipe.
A few simple ingredients, quick and easy prep, a few minutes in the oven, and your choice of topping is all you need to create drop cookies for the whole family.
Dress them up in lots of different ways. Turn them into gluten free sprinkle cookies with your favorite type of gluten free sprinkles. Or double-down on the gluten free sugar cookies theme and dress them up with sweet coarse sugar, instead.
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Why I love these gluten free drop sugar cookies
When someone is new to baking, or new to gluten free baking, they often ask me where they should begin. My answer is always the same: gf drop cookies.
Drop cookies are so-named because there's nothing to roll out (unlike our cutout gluten free sugar cookies). Like gluten free chocolate chip cookies, you simply drop the dough on the baking sheet and let the oven do its job. Hence the name drop cookies.
These gluten free drop sugar cookies are your basic soft-inside vanilla cookies. They're the kind that you would love to send to your friends and family for the holidays because they're simple but sturdy enough to survive a trip by mail and special enough to show how much you care.
Best gluten free flour for drop cookies
There are loads of gluten free flours available. You'll find a rice-based gluten free flour mix, oat flour, almond flour, coconut flour, and more. There's an awful lot of choice when it comes to gluten free flour, and I've been known to experiment and even use my own all purpose flour blend. But for this recipe, I like a reliable all purpose flour blend like Better Batter.
Yes, you can experiment with a different gf flour, but remember that different flours have different properties. Coconut flour, for example, is exceptionally thirsty and will make your cookies dry and crumbly. So, if you're not experienced with making your own flour blends or making flour substitutions, stick with a tried-and-tested measure for measure gluten free flour blend like Better Batter.
Top tips for perfect gluten free sugar cookies every time
Yes, these gluten free drop sugar cookies are easy to make, and if you follow the recipe, they should turn out beautifully. But to get you consistently closer to perfection, I've put together some of my top tips for when you make gluten free sugar cookies.
Wet the dough before you dress them
Yes, I said wet the dough! If you're decorating them as soon as you've placed them on the baking trays, you can skip this step. But if you get called away or distracted between making the dough and putting the decorations on top, this tip is for you!
Wet the surface of the cookies with a finger bowl of luke warm water. This makes the gluten free sugar cookie dough tacky again, which helps the decorations to stick to the surface before you bake. Note that wetting the surface of the cookie dough won't impact the baking at all. The sugar cookies will still turn out beautifully.
Use a high-quality vanilla extract
Choose a high-quality vanilla extract for a rich, intensely vanilla flavor. Go for real vanilla over vanilla flavoring, as there's just no comparison between the two. Madagascan or bourbon vanilla are both excellent choices, and a little goes a long way, and if you use a gluten free vanilla bean paste, you'll even end up with vanilla flecks, which are beautiful and delicious.
Don't forget the parchment paper
Parchment paper is crucial for turning out beautiful sugar cookies that don't stick. Otherwise, even if you grease the tray well, your sugar cookies will likely stick—and the grease on the baking sheet may cause them to darken on the bottom.
What to do if your dough is crumbly
If you find your gluten free sugar cookie dough is too crumbly, you can rescue it by adding a little water 1/2 teaspoon at a time, until you get back to that soft, tacky consistency. But, if you've followed the recipe exactly, including using the right flour blend and measuring by weight, this shouldn't be an issue.
What to do if your dough is too wet
Again, if you've followed the recipe carefully, your dough shouldn't be too sticky, but if it is, you can add a little more gluten free flour, 1/4 teaspoon at a time, until you get that tacky texture back.
How to store gluten free sugar cookies
You can store your gluten free sugar cookies in an airtight container at room temperature for 3 days, and they'll still be delicious. Just make sure you use an airtight container, or they'll harden up and go stale pretty fast. And don't put them in the fridge, either, as it tends to be drying.
Can you freeze gluten free drop cookies?
Yes, you can freeze the raw cookie dough. It's best to do it before you shape and decorate the individual cookies. Simply wrap it tightly in plastic wrap and store in the freezer. Then, when you're getting ready to bake, remove from the freezer and leave at room temperature for a couple of hours to thaw, then just proceed with the recipe.
Make sure the decorations for your drop cookies are gluten free
Yes, you'd think all tiny sugary confections would be gluten free, but actually, many of them use wheat as a filler and to stop them sticking together. And you don't want to ruin your gluten free sugar cookies by using decorations that contain gluten. So make sure you read the label, even if you're fairly certain you're safe.
Recommendations for gluten free sprinkles, nonpareils, and edible confetti
Signature Brands makes both Cake Mate and Betty Crocker brand sprinkles and nonpareils, and at least in the U.S. as of this writing, those products are gluten free. I can usually find their products in my regular grocery store.
If you can't find them in a grocery store, you can certainly find them online. I really like ordering baking supplies like those from the online site GlobalSugarArt.com.
Global Sugar Art carries CK Brand sprinkles and nonpareils, and those tend to be gluten free. Always check the product label and manufacturer's website for current information, though.
For rainbow confetti, which I find impossibly adorable, I love Americolor brand since it's reliably gluten free. It can be difficult to find, though. Sometimes I can find it on Amazon, sometimes not. When I do find it, I buy a few tubs of the stuff.
Gluten free coarse sugar
I have had some serious difficulty finding coarse sugar crystals that are true white in color and reliably gluten free. It seems like such a simple thing, but it's been difficult to find.
For years, I used Sugar in the Raw brand, which is readily available and tastes great. But the crystals aren't white. They have a natural yellowish-brown color. Natural is great—but sometimes you just want artificially pretty! Extra festivity points if you use some white, some brightly colored coarse sugar, too!
The brand I've found online that I love is Chef's Select Granulated Sugar Crystals (that's an affiliate link, but shop around!). Chef's Select also makes a similar container of gluten free rainbow sprinkles (or jimmies, if you're from Philly ?).
Gluten free drop sugar cookies: Ingredients and substitutions
My recipe for drop gluten free sugar cookies is perfect, just the way it is. But sometimes, when you want to experiment with flavors or need to make more modifications for dietary restrictions, you need to be able to make substitutions easily.
Gluten free dairy free drop cookies
To replace the butter in this recipe, I'd try Melt brand or Miyoko's Kitchen brand vegan butter alternative. If you use virgin coconut oil, the cookie dough will be too soft and the cookies won't hold their shape properly. I like a vegan butter block as the cookies still hold their shape well, and the texture doesn't change.
Egg free gluten free sugar cookies
Since there is only one egg in this recipe, I'd recommend trying one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) to make the recipe egg-free.
Corn free gluten free sugar cookies
At first glance, this recipe doesn't have any corn, but confectioners' sugar is typically made with cornstarch to keep it from clumping. Look for a corn-free confectioners' sugar if you can't have corn.
One option is to make your own confectioners sugar by blending granulated sugar in a high-powered appliance like a NutriBullet, coffee grinder, spice grinder, or Vitamix, with a touch of arrowroot or even potato starch. You can literally just pulse the sugar until it turns into a powder. The proper ratio of starch to sugar is 1 tablespoon of arrowroot to 1 cup of granulated sugar.
Do you have to use shortening in this gluten free cookie recipe?
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.
FAQs
Do you have to chill gluten free drop cookie dough?
No, you don't need to chill this gluten free cookie dough. Unlike other gluten free sugar cookie dough, you don't need to rest it because we're not rolling it. Remember, this isn't cut out sugar cookie dough, it's drop cookie dough.
Can I add almond extract to gluten free drop cookies?
Yes, you can add a small amount of almond extract without changing the texture of the cookie, but you'll significantly change the flavor. The base recipe I've given you here is for vanilla gluten free sugar cookies. If you add almond extract, be careful and only use a tiny amount because it's an intense flavor that can be overpowering if you add too much.
Can I make a cut out gluten free sugar cookie from this recipe?
No, because the dough stays a little too tacky, so it doesn't make a good cut out sugar cookie dough. If you use this recipe, keep it as a drop cookie recipe. If you really want to try out those fancy new cutters, use this cut out gluten free sugar cookies recipe, instead.
Gluten Free Drop Sugar Cookies Recipe
Ingredients
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blend info)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (58 g) confectioners’ sugar
- ½ cup (100 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter at room temperature
- 5 tablespoons (60 g) nonhydrogenated vegetable shortening (Spectrum brand, melted and cooled)
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Coarse sugar nonpareils or sprinkles, for coating (optional)
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour blend, xanthan gum, baking powder, salt, confectioners’ sugar and granulated sugar, and whisk to combine well.
- Add the butter, shortening, egg, and vanilla, and mix well to combine. The dough will seem crumbly until it comes together. It will be soft but should hold together well when squeezed.
- Scoop the dough by about the heaping tablespoonful, roll each piece into a ball and press into a disk about 1/4 inch thick.
- The cookie dough should seem tacky to the touch on all sides. If it appears to have dried out at all, moisten the outside of each piece with lukewarm water.
- Press each disk carefully but firmly into coarse sugar, nonpareils or sprinkles until the decoration adheres to the dough all around. Place the disks of dough on the prepared baking sheet, about 1 inch apart from one another.
- Place in the center of the preheated oven and bake for 10 minutes, or until the cookies are very lightly golden brown on the edges and set in the center.
- Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition facts are approximate, and are exclusive of any decorations.
Nutrition
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
disqus_NkuKYF1fp4 says
Any suggestions to make this vegan?
Mildred says
what about sugar? any suggestions for alternatives?
Nicole Hunn says
I’m afraid I don’t know how to make sugar cookies without sugar, Mildred! Sorry!
glutenfreegigi says
Nicole,
Call me simple, but this is one of the best recipes you’ve ever shared. Love the sugar in the raw, with that golden hue – perfect on those pale cookies. Lovely! xo Gigi
Nicole Hunn says
Hi, Gigi! Thanks so much for that. Hope you’re well!
Barb says
Question….will the world end if I do use Crisco in these? Can’t wait to try them!
Nicole Hunn says
I am, without a doubt, absolutely positively 100% certain that the world will NOT end if you use Crisco in these, Barb! The only reason I make clear that I use nonhydrogenated vegetable shortening is to make readers aware that shortening can mean more than Crisco. Otherwise, I get a lot of upset comments and emails. :)
Barb says
Thank you! Crisco it is because that is currently what is in the cupboard. I did get your new cookbook this week, and I can’t wait to start using it. When my husband was diagnosed with Celiac a few years ago it felt like I had to relearn how to cook all over again, and spend crazy amounts of money to do it. Your cookbooks and blog made all the difference to me (and to him!). Thnks so much for all you share with us!
AllieBoBallie says
Just in time for this weekend’s Festivus party! Sweet! These will perfectly accommodate my gluten intolerance, my friend’s chocolate allergy, and my other friend’s coconut allergy. We’re a hot a mess of fun, we are. Between these, my salted almond “lazy macaroons,” and maybe one other cookie, we should have just the right amount of sugar high + tipsy to = a delightful Airing of Grievances.
Nicole Hunn says
That sounds completely awesome Allie. I could use a good Airing of Grievances. ;)
John Lachett says
Yeah….so these are awesome. They remind me a little of Pepperidge Farms sugar cookies which i used to love. I baked them a touch longer because i like a crisp cookie, but jeeze Louise are they good. Must. Not. Have. Another. Many thanks!!
Your GFF,
John L
PS- What type of wine goes with sugar cookies? White!
Nicole Hunn says
Oh my gosh JOHN! With all due respect to everyone else and you know I love you all, but honestly this is the BEST comment in the history of comments. I have a crush on you, clearly.
Donia Robinson says
Oh, way to go, John. Now comments are a competition? Well, then it’s on.
Jen Chambers says
Nicole, do you have to use parchment paper? Can you use Silpat inserts instead? Dumb question, but I know some recipes that call for parchment are not suitable for Silpat, though many are fine- thanks!
Nicole Hunn says
Hi, Jen! Good question. I no longer own silpats (they just didn’t age well, worse than me, in fact!) but I’m sure they’d be perfectly fine. ;)
Jen Chambers says
It worked very well! I had green sanding sugar, so I made them green… now I have to come up with a clever name for a green, round cookie… they taste amazing! I used a brown rice/white rice flour/teff blend and crisco shortening (not organic, not great for you, but it’s what I had on hand!) Thank you for the great recipe!
Donia Robinson says
Leprechaun coins? Wrong holiday.
Charlotte Moore says
I looked to see what your ratio for this flour was. How do I get the 31 and the 14 percent. That is not on the chart. These percentages are so hard for me to grasp. I can do grams on my scales.
Nicole Hunn says
I explain everything on the gluten free flours page, Charlotte, including the way to calculate percentages. If you don’t want to do that, though, please download the document from reader Ryan Hunt on that same page. It is a spreadsheet that will do the calculations for you.
JoanneB says
Just took some out of the oven 15 minutes ago. These are really good.
Nicole Hunn says
Oh yay, Joanne! I love it when someone makes the recipe right and then reports back! Thank you so much for doing that. :)
Karlie says
Think these would survive being baked after being completely wrapped around a (drained) maraschino cherry? My favourite family cookie is called a “Cherry Peak” and uses an almost shortbread-like dough. You take a ball, flatten it with your thumb, then wrap it completely around the cherry and seal it. Bake and ice! I was planning on trying to use the Soft Frosted Sugar Cookie recipe but wondered if this one might be even more sturdy?
Nicole Hunn says
They’re pret-ty sturdy, Karlie. I’d give it a shot. I think it might just work. I’d say to work with the dough at room temperature, and then freeze it after you stuff it and before baking. Good luck!
Donia Robinson says
Those sound awesome. Please report back if they work!!!
Mare Masterson says
We have a resident sugar cookie baker here at work, so I will not bring these for our cookie exchange. I am thinking of the Cheesecake Cookies for that. I do not do holiday cookies. Truth be told, I am not much of a baker because I hate the mess. That is why I only do pies at Thanksgiving. It has to be a special occasion to get me to bake. However, since the GF stuff sold in the grocery stores is not that good and I do like to eat baked goods on occasion, I am finding that I am wanting to incorporate baking into my routine. So I guess will have to make that happen. I envision that Sundays will be bread baking days once I get up the nerve to do so and get all the supplies that are needed.
Nicole Hunn says
Cookies are pretty contained mess, Mare. My whole life is cookies so I have to overlook the mess during (and then always clean up well!) because I like things clean too. But as far as mess goes, cookies are pretty mild. And so is bread. :)
Kim Thomas says
These look amazing and I will be making them soon!
I have a question about your latest cookbook. I’m so excited to get it, but noticed it’s not on digital yet. I will get the paper copy if need be, but just wondered if it was going to be on digital in the future. I have your other two cookbooks on my Nook and I bring it in the kitchen with me almost daily! Thank you so much for all you do to help those of us that can’t have gluten find normalcy (and beyond) in everyday cooking and eating :)
Nicole Hunn says
Hi, Kim,
Yes, Bakes Bread will definitely be available for the Nook. I’m honestly not sure why, but it’s taking some time to get it up for preorder on Barnes & Noble’s site (but should be any day now). As of yesterday, it is available for the kindle (although the paperback edition and the kindle edition are not yet partnered on amazon.com for some reason). In case you’re interested, here is the kindle link. So sorry for the Nook delay, but it should be any time now!
Kim Thomas says
Thanks so much! I’m sure it is well worth the wait!!
Jennifer says
Thanks for pointing this out. I’d just checked the regular book page on Amazon this morning and it wasn’t showing up there.
Mare, I’m not Kim obviously but I’ve converted all of my recipes to digital and would never want to have to go back to books. I scanned a lot of them and just took pics of some of the smaller ones. I have a dedicated kitchen tablet and it’s so nice to have everything in one place and to just be able to pull out one thing. I can make the print as large as I want / need it. And it’s really not as messy as you’d think it would be.
Nicole Hunn says
That’s great information about electronic recipe info, Jennifer. Thanks for chiming in! I am actually having the blog spruced up a bit in the early part of next year and part of the updating includes making it a ‘responsive’ site. So when you view it on a mobile device or another smaller screen, it will be exceptionally easy to view and navigate as responsive web design is very fluid and flexible. It will also help keep your screen from going dark in the middle of a recipe, among other innovations. I’m very excited about it!
Jennifer says
I love the idea of the screen not going dark. :)
The screen going dark in the middle of a sentence is really my only minor complaint about digital.
Kim Thomas says
Thank you, Nicole! I can’t wait to start baking bread :)
Mare Masterson says
Kim I make such a mess baking. How do you not get your Nook all yucky in the kitchen?
Kim Thomas says
I have one of those screen protectors, so it just wipes clean :)
Linda says
Those look delicious! Would they be Snickerdoodle-like if I rolled them in cinnamon sugar?
Nicole Hunn says
Sort of, Linda. But I have a favorite recipe for gluten free snickerdoodles, and it’s slice and bake. I’d try those!
Linda says
Thanks, I wil!
Anneke says
I don’t enjoy cookie season, is that bad? I find it very stressful, so thanks for all the easy recipes, that should help! I have been training up my daughters to do the work (Tim eats the cookies, he doesn’t bake them, although he would want you to know that he could if he had to!), and this recipe should be no problem for them. Now, if only I can avoid EATING the cookies!
Nicole Hunn says
Really, Anneke? Believe it or not, cookie recipes are honestly among the hardest to develop. The simpler the recipe, the more important the balance of ingredients. But once I nail the recipe, the rest is usually smooth sailing! But if your girls are willing to bake them, then that’s best of all! I know my best friend Tim would make cookies if he had to. No worries there. ;)
Donia Robinson says
I’m fairly anti-cookie as well, Anneke. I prefer something that can all bake at once, not in and out of the oven several times for multiple batches. And I don’t think my kids need extra cookies at this time of year, even if it is Christmas! :P
Jennifer S. says
Ba-humbug to you both. I guess I’ll have to represent the group – I LOVE HOLIDAY COOKIES!! I used to host a cookie exchange for years before going GF, now we just make and bake tons for ourselves and to give away! Keep ’em coming because no matter what these ladies say, this is awesome!! I’m just making my holiday baking plan now, so I’ll squeeze these cuties in!!!
Donia Robinson says
Jennifer, please send some of your energy down here!! ;)
John Lachett says
I’m with you Jennifer S.!! I. HEART. COOKIES. Thanks to Nicole I’ll be making the “holy trinity” of cookies (in our house anyway). That would be Chocolate Chip, Snickerdoodles and Oatmeal Raisin! However, since tonight is my “night off” from the gym, I’m TOTALLY making these. I’ve been dying to make cookies!!
Nicole Hunn says
John you are just the best. The best!
Anneke says
I was going to ask which one of us actually likes baking cookies. Not surprised to find it is our Jennifer! :) Notice, Donia, it is Dec 3, and she is making a “holiday baking plan.” Maybe, on the off chance that none of wins a day of baking with Nicole, we should get a day of baking with Jennifer instead!
Jennifer S. says
Absolutely you all can come bake with me – I do have to say that even though I excel at planning, cleaning is not a high priority so be warned! :)
Nicole Hunn says
Hear hear, Jennifer! I’m not as good a planner as you are (clearly), but I’m always willing to get my hands dirty and always one to squeeze in just one more thing! Then again, you have a day job and I don’t … so hats off!
Jennica says
Hi Nicole! I am so excited for this recipe. I don’t have the patience to roll out dough…for anything! Question though, are they solid enough to be frosted?
Nicole Hunn says
Hi, Jennica! Nice to hear from you!
Honestly, they’re definitely solid enough, but they’re really not big enough to be frosted. You might try making them twice the size, and still flattening them to 1/4 inch thick and increasing the baking time a bit. Just be sure they’re baked until set in the center or they’ll be fragile. Hope that helps!
Lee Ann Kaplan says
Will these work for cutout cookies if you chill the dough and roll it out?
Nicole Hunn says
Please use my recipe for Soft Frosted Sugar Cookies for that, Lee Ann.
Lee Ann Kaplan says
thanks!
Nicole Hunn says
:)