These gluten-free sprinkle sugar cookies are my go-to for birthday parties. They’re soft and chewy with a crunch from the nonpareil sprinkles on the outside, and you can swap the colors to match whatever you’re celebrating. The dough comes together with 8 ingredients and no mixer required, but it does need at least an hour in the fridge before baking so the cookies hold their shape.
Rainbow sprinkles work year round, but red and green for Christmas, pink and red for Valentine’s Day, and pastels for Easter are all easy swaps with the same dough.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – Tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. I cannot guarantee results with other blends.
- Unsalted Butter – Make sure it’s softened to room temperature so it creams smoothly with the sugar.
- Granulated Sugar – All granulated sugar here, no brown sugar. It gives these cookies a lighter texture than if you used a mix of both.
- Eggs – Room temperature for easier mixing. I use large eggs, 50g each.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Nonpareil Sprinkles – Use nonpareils specifically, which are the tiny round ball sprinkles. Other types like jimmies or confetti sprinkles can bleed color or change texture during baking. Make sure yours are labeled gluten-free.
Why I Include Metric Measurements
The most common reason gluten-free cookies turn out dense or spread too flat is too much or too little flour. Measuring by weight instead of cups removes that variable entirely. I’ve included grams for every ingredient in the recipe card. If you don’t have a scale yet, use the spoon and level method. Spoon the flour into your measuring cup and level it off with a flat edge rather than scooping directly from the bag.
Step-by-Step Instructions
Making these sprinkles sugar cookies is easy with our simple step-by-step instructions. The accompanying photos are intended to guide you through the process visually, ensuring a stress-free baking experience, they are not the complete recipe.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Not always. Some brands contain gluten ingredients or are made in facilities that also process wheat. Check the label before buying. Betty Crocker rainbow sprinkles are labeled gluten-free and easy to find at most grocery stores.
Adjust the size of the cookie dough balls to make smaller or larger cookies according to your preference. Just remember to adjust the baking time accordingly to ensure even baking.
Most types work. Nonpareils give you a slight crunch and even coverage. Jimmies and confetti sprinkles work too but may look a little different once baked. Whatever you use, make sure they’re labeled gluten-free if you have celiac disease.
Expert Tips
Storage Instructions
Room Temperature: Store in an airtight container for up to 3-4 days.
Freezer: Freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for about an hour or microwave for 15 seconds.
Make Ahead: Roll the dough into balls and freeze on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen and add 1 to 2 minutes to the bake time.
Serving Suggestions
These cookies work well on their own at a birthday party or packed into a treat bag. For a bigger dessert spread, they go well alongside my gluten-free M&M sugar cookies since both use the same drop cookie base and can be made in the same session with different mix-ins. If you want to go all in on a birthday setup, my gluten-free cookie cake is easy to make and serves a crowd. For a simpler version of this same cookie without the sprinkles, my gluten-free chewy sugar cookies use the same dough base.
Gluten-Free Sprinkle Sugar Cookies
Ingredients
- 2½ cups (350 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (6 g) salt
- ¾ cup (170 g) unsalted butter - at room temperature
- 1½ cups (300 g) granulated sugar
- 2 (100 g) large eggs - at room temperature
- 1 tablespoon (15 g) pure vanilla extract
- 1 cup (180 g) nonpareil sprinkles - make sure they are labeled gluten-free
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a medium bowl, whisk together 2½ cups (350 g) gluten-free flour blend, 1 teaspoon (6 g) baking soda, and 1 teaspoon (6 g) salt. Set aside.
- In a large bowl, cream ¾ cup (170 g) unsalted butter and 1½ cups (300 g) granulated sugar together with an electric mixer for 2 to 3 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.
- Add 2 (100 g) large eggs and 1 tablespoon (15 g) pure vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, stirring between each addition, until no streaks of flour remain. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. The dough should be firm enough to roll into balls without sticking to your hands. If it still feels too soft after an hour, chill for another 30 minutes.
- About 15 minutes before the dough is done chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Pour 1 cup (180 g) nonpareil sprinkles into a shallow bowl.
- Scoop the dough into balls using a #24 cookie scoop, about 2 to 3 tablespoons each. Roll each ball in the sprinkles and press gently but firmly so the sprinkles coat the entire surface and stick to the dough. Keep the remaining dough in the refrigerator between batches.
- Place the dough balls on the prepared baking sheets, leaving 3 to 4 inches between each one. I usually can get 6 cookies per sheet.
- Bake at 350℉ for 11 to 13 minutes, until the edges are lightly browned and the centers no longer look wet or shiny. The centers will still look slightly soft but will firm up as they cool.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough.
Notes
- Flour Blend: Tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I cannot verify results with other flour blends.
- Baking in Batches: Keep the remaining dough in the refrigerator while each batch bakes. Warm dough spreads more.
- Storage: Store in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.
