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!
AttractiveMix says
Yumm! Used 100gr of cream cheese instead of shortening bc, you know, it’s what I had. Delicious Cookies!!
Kathleen K says
so you replaced the 60g of vegetable oil with 100g cream cheese? Just want to try that, thank you
Nicole Hunn says
It sounds like that is what she did, yes, Kathleen, but I do have to recommend against that if you’d like to get anything approaching the intended texture of these cookies. Cream cheese has tons of moisture, and is nothing like oil, which is 100% fat.
Grammy says
That sounds like something i will def try. Cream cheese! 😋
Kim says
These are excellent! And believe me, I’ve tried for years to get a sugar cookie close to what I remember. Thank you SO much! Merry Christmas!
Nicole Hunn says
Merry Christmas to you, too, Kim! And I’m thrilled that you are enjoying the cookies. They’re a must-have this season!
Victoria says
Very good cookie recipe. I bought an oven thermometer as recommended (good thing I did as my new places oven was 20 degrees cold), and they turned out perfect. First recipe I have tried on this site and definitely coming back for more.
Nicole Hunn says
I’m so glad, Victoria! Yes, an oven thermometer always brings surprises.
Lynn says
Just made sugar cookies. Easy recipe.
It will become a regular cookie at our house.
My non Celiac husband loves them.
Thank you !
Nicole Hunn says
I’m so glad, Lynn. Thanks for sharing your experience!
Lorraine Gemigniani says
These cookies were AMAZING! I didn’t add any topping. They were naked, as-is, and absolutely delicious, moist and chewy.
Nicole Hunn says
Naked and proud, Lorraine! I’m so glad you enjoyed them.
Karen Macca says
Hi Nicole, I’m so sorry your son has Celiac Ds. These cookies look beautiful and delicious.. question; anyway I can cut the sugar a bit? There seems to be more then I normally use in my cookie recipes and I already take in way too much for my health issues (Dysautonomia/Auto Immune/UMCTD). If you can share some suggestions, I’d appreciate it. Thanks😊! (Btw.. I live in ESVA but I’m from WP!)
Nicole Hunn says
I’m afraid you can’t reduce the sugar in these sugar cookies and have them come out as intended, no. This is a “normal” amount of sugar in this sort of recipe, and sugar isn’t just a sweetener, but a tenderizer. If you’d like, you might try to use Lankato monkfruit granulated sugar replacement in place of some of the sugar, but it tends to absorb a lot of moisture so you might have to compensate with some added water until you get the right texture. I really can’t promise results, though. If you’re trying to bake low sugar or sugar free, I’m afraid you’ll need another source for recipes.
Karen Macca says
No problem thank you for the suggestion! I will try that before finding another. I love sugar cookies but the amount of sugar is always a challenge. Take care
Sally says
Thank you, I will try these for the holidays.
Nicole Hunn says
You’re very welcome, Sally.
Darlynn Everett says
I can’t wait to make these cookies. Just bought these little crystals! Brand Castle and gluten free.
Nicole Hunn says
Ooh good to know, Darlynn, thank you!
Alix says
Hello Nicole, I’m wondering if using the America’s Test Kitchen gluten free flour blend is appropriate for this and your other cookie recipes (particularly looking at the german chocolate cookies as well). The blend seems similar to your Basic Gum Free flour blend, except has milk powder and ~15% of the white rice flour is brown rice flour. I have had major problems in the past using Cup for Cup, which is why I have been sticking to their book for basic baking, but I would love to try your awesome recipes using the ATK blend unless there is a reason it will be a total disaster?
Nicole Hunn says
I’m afraid in general I really don’t care for their formulations at all, Alix. I had been sent a review copy of their first gluten free cookbook before it came out, and declined to endorse it because I didn’t care for their recipes (and thought they really missed an opportunity to advance gluten free baking on their large stage). I haven’t tried using their blend in many of my recipes, but the little I did try I wasn’t pleased. I’m afraid I can’t really be more specific than that, since it was years ago. Hope that helps!
Joan Hukezalie says
Victorian Epicure a Canadian company that just entered the US Market have crystallized white or brown sugar every winter. I love it for gingerbread cookies. ( they are your recipe… yum and turned out beautifully ) They have many GF options also.
Nicole Hunn says
That’s great to know, Joan! Thank you so much for sharing that info. So glad your gingerbread cookies turned out so well!
Carol says
If you put the sprinkles on before you put them in the oven, won’t they melt?
Nicole Hunn says
I did just that, and you can see that they’re in near-perfect shape, Carol! The sprinkles on the underside, if they’re clustered together, will melt a tiny bit but that’s all.
Glenna says
Hi Nicole,
I am wondering if the dough is sturdy enough to make a thumb print cookie? There is a recipe I used prior to GF times that I would put an egg wash on the cookie and took it in walnuts then make the thumbprint and fill with jelly. Your advise is soo appreciated!!
Nicole Hunn says
Hi, Glenna, I’d recommend using my recipes for thumbprint cookies, actually! I have one for plain thumbprint cookies and one for chocolate.
Amy says
My daughter and I are excited to make these, but we don’t have vegetable shortening…do you think butter or vegetable oil could replace it? Thanks for sharing your amazing gf recipes! :)
Amy says
Lol, Guess I should have read the directions first as you already answered my question. We will get the shortening ;)
Lynn A. Decker says
These were FABULOUS! I have never been disappointed with your recipes, and this one certainly lives up to expectations!
Nicole Hunn says
So glad, Lynn!
Donia Robinson says
Reporting on the dairy-free-ifying of these cookies, sir! I used 8T shortening (Spectrum) and 2T margarine (Earth Balance), hoping to give it that moisture the butter would have provided. The dough was a dream to handle. I loved how easy it was to form in balls, flatten, and roll in sugar. I don’t think the margarine made it extra wet, and they did not spread outrageously in the oven. They look just like yours!
(Bad picture, good cookie!)
Candice says
Thanks for the experiment and sharing your experience! My daughter can have cooked dairy, but I still try to only use that when something else won’t work. Like mac and cheese.
Donia Robinson says
You’re very welcome!
Nicole Hunn says
Looks perfect, Donia!! Thanks so much for reporting back. They do look … perfecto!
Wendy says
Could you use coconut oil (melted and then cooled ) in place of the shortening?