GF Easy Drop Sugar Cookies

gf easy drop sugar cookies
GF easy drop sugar cookies photo by Oksana Charla
Prep time: 45 mins
Cook time: 12 mins
Calories: 104

These uncomplicated cookies have comfort written all over them. To dress them up for Christmas, frost a third of each cookie with Confectioners’ Frosting and sprinkle with crushed candy canes or sanding sugar. Alternatively, dust colored sprinkles over warm cookies. Dipping cooled cookies in melted dark or white chocolate adds another dimension of flavor and decoration. Or try “painting” reindeer faces on cookies. For classic Snickerdoodles, roll in cinnamon sugar before baking.

For Egg-Free Easy Drop Sugar Cookies, omit 2 eggs. Reduce butter to 6 tablespoons. Combine 2 tablespoon flax meal with 6 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the eggs in step 3. If the dough is too sticky when handling, dust hands generously with flour blend.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 24 cookies


  • 1½ cups Beth’s Cookie Flour Blend
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Cinnamon sugar (1 tablespoon sugar mixed with ½ teaspoon ground cinnamon) or gluten-free sprinkles of choice


1Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

2In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.

3In a large bowl, beat together sugar and butter until fluffy, about 1 minute. Add flour mixture and beat until crumbly. Add eggs and vanilla and beat until smooth. Chill dough for 30 minutes.

4Form chilled dough into tablespoon-size balls. For Snickerdoodles, roll in cinnamon sugar. Alternatively, flatten to a 1½-inch rounds and top with sprinkles.

5Place in preheated oven and bake 10 to 12 minutes or until edges begin to brown.

6Remove from oven and let cool 5 minutes in pan before handling.

1 cookie contains 104 calories, 4g total fat, 3g saturated fat, 0g trans fat, 28mg cholesterol, 60mg sodium, 15g carbohydrates, 0g fiber, 7g sugars, 1g protein.