RECIPE FOR GLUTEN-FREE DROP SUGAR COOKIES

Look no further for easy gluten-free drop sugar cookies! This gluten-free drop sugar cookie recipe does not require rolling cookie dough or chilling. These ultra chewy gluten-free drop sugar cookies will quickly become a favorite!

WHERE CAN I FIND EASY GLUTEN-FREE DROP SUGAR COOKIES?

I’m well-known for my gluten-free sugar cookies.

They’re cakey and only slightly sweet (just like those Lofthouse cookies in the plastic clam shells at the grocery store.)

These super easy, chewy cookies are the sparkly cousin to my frosted sugar cookies. (They’re sparkly because of all the sugar they’ve been rolled in.)

They contain the same ingredients, but the proportions have been adjusted slightly so that your gluten-free drop sugar cookies spread gently in the oven into chewy, sparkly rounds.

• A higher sugar-to-butter ratio results in a chewy gluten-free drop sugar cookie with crisp edges.
• Less flour equals a simple gluten-free drop sugar cookie that spreads on its own (no rolling pin or chilling required). Hurrah!)

Perfect with a glass of milk, or get fancy and top with some frosting.

HOW DO YOU MAKE GLUTEN-FREE DROP SUGAR COOKIES FROM START TO FINISH?

It couldn’t be easier to make gluten-free sugar drop cookie dough!

It does not require chilling.

Simply combine the ingredients for the dough, scoop into a small bowl of sugar, roll to coat, and place on a baking sheet.

WHAT ARE THE REQUIREMENTS FOR GLUTEN-FREE SUGAR COOKIE DOUGH?

To make gluten free drop sugar cookie dough you’ll need:

• You can use dairy-free/vegan butter or palm shortening instead of softened dairy butter.
• I haven’t tried many granulated sugar substitutes, but I’m sure they’ll work fine.
• Regular chicken eggs or an egg substitute can be used. My favorite egg replacer is Bob’s Red Mill’s Egg Replacer, but it should also work with Ener-G or a flax egg.
• Baking Soda- Aids in the spreadability of your cookies.
• Xanthan gum- Replaces the structure provided by gluten in traditional cookies. If you’re using a gluten-free flour blend that already contains xanthan gum, you can skip the xanthan gum in the recipe.
• For flavor, use vanilla extract! For a different flavor, you can also use lemon extract, almond extract, or any other extract you like.

• Gluten-Free Flour- I use my own gluten-free flour blend, but any gluten-free flour blend will do. If you are substituting a different gluten-free flour, please read the section below for important tips on swapping gluten-free flour, as they do not 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.

(I like using my stand mixer or my electric handheld mixer, however, you can make this dough using just a bowl, spoon, and a lot of elbow grease.)

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.

Finally, stir in the gluten-free flour.

(Keep reading for some important gluten-free flour notes that are critical to the success of your gluten-free chewy drop sugar cookies!)

The sparkles have arrived!

Using a cookie scoop, scoop your gluten-free drop sugar cookie dough and quickly coat it in granulated sugar.

You can also be extremely lazy, as I am.

Scoop your gluten-free drop sugar cookie dough onto a cookie sheet, then liberally sprinkle the top with granulated sugar.

These gluten-free drop sugar cookies are also simple to decorate for holidays or parties.

Instead of white granulated sugar, dip or sprinkle them in a brightly coloured sanding sugar.

You can also dip your gluten-free drop sugar cookies in melted chocolate before decorating with sprinkles or candies.

HOW DO YOU MEASURE GLUTEN-FREE FLOUR?

When baking with gluten-free flour, it is critical to carefully measure your gluten-free flour.

• Using a whisk, combine your gluten-free flour (or if it is in a container, give it a good shake.) This ensures that the flour is thoroughly combined and aerated.
• Using a SPOON, carefully scoop your gluten-free flour into a measuring cup. Don’t use the cup to scoop the flour. You will unintentionally obtain an excessive amount of gluten-free flour.
• Use a knife or the handle of a spoon to level your measuring cup. I really like my self-leveling measuring cups. I never forget to level off my gluten-free flour when I use them.

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.

I’ve discovered that both Bob’s Red Mill’s 1 to 1 gluten-free flour and Ryze’s Blue Bag Gluten Free Flour need a little less gluten-free flour than what I use in my recipes.

You can always add more flour, but you can never remove it.

So, if you’re using gluten-free flour other than mine, start with 1 cup of gluten-free flour.

Bake one cookie to see how it spreads.

If the cookie is too thin and crispy, add more flour to make it thicker.

HOW DO YOU MAKE VEGAN GLUTEN-FREE DROP SUGAR COOKIES?

I’ve organized this simple gluten-free drop sugar cookie recipe several times! You’ll be fine with just a few simple substitutions.

WHAT DO YOU USE INSTEAD OF BUTTER TO MAKE GLUTEN FREE DROP SUGAR COOKIES VEGAN?

Use your favorite vegan butter or palm shortening in place of the butter.

I’ve found that using half vegan butter and half palm shorting yields the best results (take the total amount of butter and divide it in half and use that measurement for each).

I like to use half vegan butter and half palm shortening because vegan butter can sometimes give the cookies a “fake butter” flavor.

In addition, the vegan butter may melt too quickly, resulting in oily cookies.

The palm shortening melts more slowly, allowing the cookie to spread just enough, but not too much.

The palm shortening is also unflavored, and when combined with the vegan butter, it tastes just right.

WHAT CAN YOU USE INSTEAD OF EGGS TO MAKE VEGAN GLUTEN-FREE DROP SUGAR COOKIES?

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 it, but have heard great things about Ener-G Egg Replacer, and aquafaba (the liquid from a can of chickpeas). 

IS IT POSSIBLE TO 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.