These easy gluten-free sugar cookies are perfectly SOFT and CHEWY! No rolling pin or cookie cutters required!
I have dozens of cookie recipes on my site, and this recipe is in my top 5 favorites! They’re buttery, chewy perfection. Use any kind of holiday sprinkle you like!
I’ll be the first to admit it. Not every gluten-free sugar cookie recipe is worth repeating! Many of them are time-intensive and just don’t turn out that amazing. But I have great news!
This gluten-free recipe for drop cookies is delicious AND super easy! No rolling pin, chilling dough, or cut-out cookies here! Just drop the dough balls onto your cookie sheet and you’re ready to bake.
These unfrosted cookies are just as delicious as classic sugar cookies, without all the work.
(PS – If you’re looking for an amazing gluten-free cut-out cookie, try these gluten-free sugar cookies!)
This gluten-free cookie dough reminds me of the classic storebought slice-and-bake cookies, but even better — because they’re homemade!
Since you don’t have to chill the dough in advance, this is a great recipe for weekends when you want a quick and tasty treat. Or take these easy gluten-free sugar cookies to family gatherings, holiday parties, kids’ birthday parties, and more!
Table of Contents
Why You’ll Love This Recipe
- Easy to make
- Simple ingredients
- No rolling, chilling, or cutouts
- Great for parties and celebrations
You also might like these recipes for gluten-free lemon cookies, almond flour sugar cookies, gluten-free chocolate chip cookies, gluten-free snickerdoodles and gluten-free peanut butter cookies.
You also might like this gluten-free cookie cake or this funfetti gluten-free mug cake.
Ingredients You’ll Need
Here’s what you’ll need to make this gluten free cookie recipe:
- Gluten-free 1:1 baking flour: I recommend using a high-quality 1:1 gluten-free baking flour. Be sure it contains xanthan gum. This is a key ingredient that ensures the dough holds together and that the cookies have a nice chewiness to them!
- Butter: This recipe has a LOT of butter! This is part of what makes the cookies so delicious, but it’s also important to chill the dough long enough to allow the butter to harden. This will prevent the cookies from spreading during baking. I like to use salted butter!
- Egg: Use one large egg at room temperature to help bind the dough and add moisture to these drop sugar cookies.
- Sugar: I love using Domino fine granulated sugar for all of my baking.
- Buttermilk: If you need a substitute, you can make your own by adding 1 tablespoon of vinegar to a cup of regular or non-dairy milk.
- Baking powder + salt: Baking powder helps the dough rise, and salt enhances the flavor and offsets sweetness! I like using fine sea salt for these cookies. Check out this article on is baking powder gluten-free.
- Vanilla: Real vanilla extract is always best! You could also add a dash of almond extract, if you’d like.
- Sprinkles: These are my favorite certified gluten-free sprinkles to buy on Amazon!
How to Make This Recipe
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.
- Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
- Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
- Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
- Preheat the oven to 350F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper.
- Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
For a holiday version, try these gluten-free Christmas cookies!
Storage Instructions
Store cookies in an airtight container at room temperature for you to five days, or store in the freezer for up to three months.
Recipe FAQs
Xanthan gum is one of the best binding agents for gluten-free cookies. It’s a key ingredient that gives gluten-free cookies a chewy texture that’s more like regular cookies. Not all gluten-free flour blends contain xanthan gum, so be sure to read the ingredient list to make sure your flour blend does. King Arthur Measure for Measure Flour is a great option!
One trick for keeping gluten-free cookies soft is to let the dough rest after mixing. This allows the gluten-free flour to absorb the liquid, which makes the dough sturdier and hold together better after baking. Extra egg or egg yolk can also increase moisture in gluten-free cookies.
No, Pillsbury no longer sells gluten-free sugar cookie dough. The product was discontinued because the company wasn’t able to maintain quality standards to ensure the dough was gluten-free. However, you can buy Pillsbury brand gluten-free chocolate chip cookie box mix.
Expert Tips & Tricks
- To prevent over-spreading, make sure you chill the cookie dough balls for at least 2 hours before baking. This is essential!
- I recommend using a high quality 1:1 gluten-free baking flour. Be sure it contains xanthan gum, which helps bind the cookies together and gives a nice chewy texture. This is my favorite brand!
- These cookies are great for parties throughout the year. Consider matching the sprinkles to the holiday: red and green for Christmas, red and pink for Valentine’s Day, etc!
MORE GLUTEN-FREE COOKIE RECIPES
I hope you love this recipe as much as we do! If you try these drop-style sugar cookies, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Funfetti Sugar Cookies (EASY!)
Ingredients
- 2 cups (300 g) gluten-free 1:1 baking flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (170 g) softened butter, 1 1/2 sticks
- 1 1/2 cups (300 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 2 tablespoons buttermilk or unsweetened almond milk
- ½ cup sprinkles + more for topping
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
- Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
- Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
- Preheat the oven to 350F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper.
- Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Notes
- These are my favorite certified gluten-free sprinkles to buy on Amazon!
- To prevent over-spreading, make sure you chill the cookie dough balls for at least 2 hours before baking. This is essential!
- I recommend using a high quality 1:1 gluten-free baking flour. Be sure it contains xanthan gum, which helps bind the cookies together and gives a nice chewy texture. This is my favorite brand!
- These cookies are great for parties throughout the year. Consider matching the sprinkles to the holiday: red and green for Christmas, red and pink for Valentine’s Day, etc!
Can I use only a half cup of sugar and replace the rest of the required sugar with almond flour?
I don’t know if that will work! If you try it let me know though!
I made these cookies for my sister who is gluten-free and she loved them so much!! Thank you for sharing this recipe!
I love that this is gluten free!! A new favorite treat for me!
They’re so fun! Glad you found them!
Seriously the best texture- gluten free or not! I only wish I doubled the recipe!
Hi Erin,
Could I make these sugar free & if so what do you suggest & the ratio to sugar I’d need in the recipe?
Tysm!
Ruth
Unfortunately these won’t work with a sugar substitute. Sugar is really important for the proper texture – sorry about that!