Easy Gluten Free Drop Sugar Cookie Recipe

I finally perfected a Gluten Free Drop Sugar Cookies recipe without chilling or rolling, and the unexpected technique I used is something you’ll want to read about.

I never thought gluten free cookies could surprise me like this. I used a gluten free 1 to 1 all purpose flour blend and a little sour cream or plain Greek yogurt in my version, and they came out chewy in the best way.

They feel simple but kind of clever, like a shortcut that actually works, y’know? These are my go to when I need a quick sweet, and yeah I call them Gf Cookies Easy because they really are.

My take on Gluten Free Drop Sugar Cookies has a texture twist that makes people ask for the recipe, even if I act like I messed up on purpose.

Ingredients

• Gluten free flour blend: Gives structure and carbs, often fortified with iron, low fibre sometimes mimics wheat
• Cornstarch: Lightens texture, adds tenderness, mostly starch so simple carbs and not much protein
• Unsalted butter: Adds richness and flavor, mostly saturated fat, makes cookies tender and brown
• Granulated sugar: Main sweetener, gives crisp edges and browning, empty calories mostly carbs
• Brown sugar: Adds moisture and caramel notes, helps chewiness, small minerals from molasses
• Egg: Provides protein, structure and lift, helps bind dough and add moisture
• Sour cream or Greek yogurt: Adds tang, moisture and tender crumb, some protein and probiotics if yogurt
• Xanthan gum optional: Mimics gluten, helps elasticity, prevents crumbling, use sparingly for texture

Ingredient Quantities

• 2 cups (240 g) gluten free 1 to 1 all purpose flour blend (preferably contains xanthan gum)
• 2 tablespoons (16 g) cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (1 stick, 113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons (30 g) sour cream or plain Greek yogurt
• Optional 1/4 teaspoon xanthan gum if your flour blend does not have any

How to Make this

1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat, place the rack in the center of the oven; make sure your butter and egg are at room temp so they mix better.

2. In a medium bowl whisk together 2 cups (240 g) gluten free 1 to 1 all purpose flour blend, 2 tablespoons (16 g) cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt and the optional 1/4 teaspoon xanthan gum if your flour blend does not contain any.

3. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a little fluffy, about 2 to 3 minutes with a hand mixer or stand mixer.

4. Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until combined, then stir in 2 tablespoons (30 g) sour cream or plain Greek yogurt; scrape the bowl so nothing is left on the sides.

5. Add the dry ingredients to the wet in two additions, folding gently each time until just combined; dont overmix or the cookies can get tough. The dough should be soft and scoopable, not dry; if it seems crumbly add 1 teaspoon sour cream or milk to bring it together.

6. Use a tablespoon or small cookie scoop to drop rounded mounds of dough (about 2 tablespoons each) onto the prepared sheet about 2 inches apart so they have room to spread. If you want a slightly flatter cookie, gently press the top of each mound with the back of a spoon or your fingers.

7. Bake for 9 to 11 minutes at 350 F; you’re looking for edges that are set and tops that still look a little soft and puffy. Rotate the pan halfway through if you’re baking multiple sheets to ensure even browning.

8. Remove from oven and let the cookies cool on the baking sheet for about 5 minutes so they finish setting, then transfer to a wire rack to cool completely; they firm up as they cool. Dont stack them while warm or they’ll stick.

9. Store cooled cookies in an airtight container at room temp up to 3 days or freeze for longer storage; to refresh slightly stale cookies warm in the microwave for 5 to 8 seconds or pop in a low oven for a few minutes.

10. Quick tips: spoon and level your flour instead of scooping with the measuring cup, that avoids too much flour; cornstarch adds tenderness so dont skip it; if your flour already has xanthan gum omit the extra; underbake a little for the chewiest texture.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or a silicone baking mat (rack in the center)
2. Two mixing bowls, one medium and one large
3. Whisk and measuring spoons
4. Measuring cups plus a kitchen scale for grams
5. Hand mixer or stand mixer (or a sturdy wooden spoon if youre mixing by hand)
6. Rubber spatula or bowl scraper
7. Tablespoon or small cookie scoop
8. Wire cooling rack and oven mitts

FAQ

Easy Gluten Free Drop Sugar Cookie Recipe Substitutions and Variations

• Gluten free 1 to 1 all purpose flour blend – If you dont have a 1-to-1 blend, make a quick swap: 1 cup white rice flour + 1/2 cup tapioca starch + 1/2 cup potato starch (add 1/4 tsp xanthan gum per cup if your blend has none). You can also try almond flour or oat flour but theyre NOT 1:1 swaps – use about 3/4 cup almond flour and expect a denser, moister cookie and add a little extra binder (egg or xanthan).
• Cornstarch – Use tapioca starch or arrowroot powder 1:1. Potato starch also works. Arrowroot gives a very tender, slightly chewier bite, tapioca is more neutral.
• Unsalted butter – Swap with vegan stick butter 1:1 for a dairy free cookie, or use solid coconut oil 1:1 (chill dough if it seems too soft). Expect a slight flavor change and maybe more spread with coconut oil.
• Sour cream or plain Greek yogurt – Plain yogurt (regular or dairy free) is a straight 1:1 swap. Buttermilk can work too for the same acidity, just use the same volume and know the dough might be a bit looser.

Pro Tips

1) Weigh the flour if you can, otherwise spoon and level the cup dont scoop it straight from the bag. Gluten free blends vary a lot so that little extra flour will dry the dough out fast.

2) Make sure butter and egg are really at room temp before creaming. When the butter creams up light and a bit fluffy the cookies get better texture, so take the extra minute to soften or firm the butter if its wrong.

3) If the dough looks crumbly, add a teaspoon of sour cream or milk at a time until it holds together. And if your GF blend has no xanthan gum, add about 1/4 teaspoon for chew and structure.

4) For the best chew, slightly underbake and let the cookies finish setting on the hot sheet for a few minutes before moving them. If they spread too much chill the scooped dough briefly and rotate pans while baking for even color.