I’ll never forget the day my best friend brought over her grandma’s sugar cookies—the smell alone wrapped me in comfort.
But back then, gluten was the star ingredient, and for someone like me who later learned they had to go gluten-free, recreating that magic seemed impossible.
That is, until I started experimenting. Now, I’ve nailed a recipe that gives you all the nostalgia of grandma’s cookies without a speck of gluten. They’re soft, sweet, and ridiculously easy to make. Let’s dive in!
Pro Tips
- Max Flavor: Chill the dough for 30 minutes before baking. It deepens the flavor and helps with spreading.
- Sweet Swaps: Want a healthier spin? Swap 1/4 cup of the sugar for coconut sugar for a caramel-y vibe.
- Dairy-Free: Use vegan butter and almond milk for a dairy-free version. Just as tasty, promise!
Variations
- Citrus Kick: Add 1 tablespoon of orange or lemon zest to the dough.
- Choco-Love: Toss in 1/2 cup of mini chocolate chips or drizzle melted chocolate over the cooled cookies.
- Holiday Style: Sprinkle colored sugar or add a dash of cinnamon for festive flair.
Serving Suggestions
These cookies pair perfectly with a glass of cold milk or a hot cup of tea. For a fun presentation, stack them on a pretty plate with a dusting of powdered sugar. They’re great for cookie swaps, potlucks, or just sneaking one (or three) in the kitchen.

Gluten-Free Drop Sugar Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy sugar cookies made gluten-free for everyone to enjoy. Quick, simple, and endlessly customizable.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or unsweetened almond milk)
Instructions
- Prep the Scene: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for a no-stick, no-hassle experience.
- Mix the Dry Stuff: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set it aside—this mix is your cookie base.
- Creamy Dreamy Butter: In a large bowl, beat the butter and sugar until fluffy and pale. You’re looking for that airy texture where you could almost spread it on toast (but don’t, it’s for cookies!).
- Egg and Vanilla Party: Beat in the egg and vanilla extract. This is where the cookies get their flavor.
- Combine Like a Pro: Slowly add the dry ingredients to the wet mixture. Alternate with the milk to keep the dough soft but sturdy. Stir until everything’s just mixed—don’t overdo it.
- Drop it Like It’s Hot: Use a tablespoon to scoop and drop dough balls onto your prepared baking sheet. Space them out; these babies like to spread.
- Bake to Perfection: Bake for 10–12 minutes. Look for edges that are just set and a center that still looks a touch soft—it’ll firm up as it cools.
- Cool Down: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).
Notes
Chill the dough for a richer flavor. Perfect for all occasions.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg