If you need a gluten free sugar cookie for the holidays or any day these Gluten Free Drop Sugar Cookies are so good that you will not know they are gluten free.
If you know me in person or are a long-time reader, then you know that I love cookies. I love to eat them and I love to make them.
I also love to take a regular cookie recipe and make it gluten free.
I have been gluten free since 2009. One of the foods that I missed early in my gluten free journey was cookies.
Back in 2009 there was not the amount of gluten free products available that there are now. If I wanted good gluten free cookies I had to make them homemade. And I was up for the challenge.
How To Adapt A Cookie To Gluten Free
The number one tip I have when trying to adapt a recipe to gluten free is to start with a good recipe.
Start with a family favorite recipe or a recipe that you have made for years.
You can also use a trusted recipe source. A cookbook author or blog that you love is a great place to start.
This recipe for gluten free drop sugar cookies is an example of using a trusted source.
It is a recipe I adapted from Sally’s Baking Addiction drop style sugar cookies.
I have a lot of friends and family members that love her recipes, so when I saw her recipe for drop sugar cookies I knew that it was a great recipe to try to adapt.
My other recommendation for adapting recipes is patience. Adapting a recipe can take time. It also usually involves a few disasters to get the final results.
When I share a recipe I have tested it multiple times because I want you to have the best results.
Can you use a gluten free flour blend?
This recipe uses individual gluten free flours. It really works best that way. My goal when sharing a gluten free recipe is to share the best recipe. I want the final results to be so good that you will not know that they are gluten free.
Sometimes that is using a gluten free flour blend, but most of the time you get the best results with individual gluten free flours.
For more information on this topic check out my post on can I use gluten free flour in place of regular flour, the best flour for gluten free brownies, and the best flour for gluten free banana bread.
Can I freeze gluten free cookie dough and cookies?
Yes, this gluten free drop sugar cookie dough freezes great. The baked cookies also freeze well.
I have a whole post on how to freeze gluten free cookies. This works with both regular and gluten free cookies.
Ingredients
This cookie is soft and delicious. It really tastes like the regular, gluten filled, version.
- white rice flour
- sweet rice flour
- cornstarch
- xanthan gum
- baking powder
- salt
- butter
- granulated sugar
- egg
- vanilla
- gluten free sprinkles
Gluten Free Drop Sugar Cookies
An easy and delicious gluten free drop style sugar cookie.
Ingredients
- 1 3/4 cup white rice flour
- 3/4 cup sweet rice flour
- 3/4 cup cornstarch
- 3/4 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 egg
- 2 teaspoons vanilla
- 1/2 cup gluten free sprinkles
Instructions
- In a bowl mix together the rice flour, sweet rice flour, cornstarch, xanthan gum, baking powder, and salt. Set aside.
- In a mixing bowl beat the butter and sugar until creamed. This takes 1 -2 minutes.
- Add eggs and vanilla extract. Mix until combined.
- Scrape down the sides of the bowl. Beat again to combined.
- Slowly add dry ingredients. Mix just until combined.
- Stir in sprinkles.
- Drop cookie dough onto cookie sheets using about 2 tablespoons of dough. A cookie scoop works great for this. ( See note below.)
- Refrigerate cookies for 2 hours or up two 24 hours.
- When ready to bake preheat oven to 350 degrees.
- Arrange cookie dough on cookie sheet 2-3 inches apart.
- Bake for 11 to 12 minutes. The edges will brown slightly and the center will still be soft.
- Let cool for several minutes on the cookie sheet.
- Remove to wire rack to finish cooling.
Notes
You can refrigerate the whole bowl of dough, but I have found that it works best to drop the dough on cookie sheets then refrigerate. It is easy to scoop this way and chills the dough faster.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 86mgCarbohydrates: 16gFiber: 0gSugar: 7gProtein: 1g
Nutritional values are approximate and aren't always accurate.
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