Table of Contents
Why this recipe works
These gluten-free sprinkle sugar cookies are soft, chewy and covered in sprinkles for extra crunch! If you love a simple chewy sugar cookie like me, you’ll love these sprinkles sugar cookies!
Whether you’re baking for a special celebration, a holiday gathering, or simply craving a sweet pick-me-up, these sprinkle sugar cookies are the perfect choice. You can customize the sprinkle colors to fit whatever occasion you‘re baking for!
With a straightforward recipe and easy-to-follow instructions, these cookies are a breeze to make, whether you’re an experienced baker or just starting out. The dough comes together quickly, and with a short chilling time, you’ll have freshly baked cookies in no time.
You’ll love this recipe because:
- Gluten-Free Flour Blend – This recipe was developed and tested using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which includes xanthan gum. While this flour blend is designed as a 1:1 substitute for all-purpose flour, incorporating a mix of grains and starches to mimic its taste and texture, I cannot guarantee the same results with other brands of gluten-free flour. Different blends may behave differently in recipes. Another trusted option I recommend, although not specifically tested in this recipe, is King Arthur Baking Gluten-Free Measure for Measure Flour, which I’ve found to be excellent for making cookies.
- Baking Soda – Baking soda helps the cookies rise and spread during baking. Ensure it’s fresh for optimal leavening.
- Salt – I use standard table salt for this recipe.
- Unsalted Butter – Using unsalted butter allows better control over the cookie’s salt content. Make sure the butter is at room temperature for easier creaming with the sugar.
- Granulated Sugar – I love the chewiness that using granulated sugar brings to these cookies. I like to use all granulated sugar, as opposed to a combination of brown sugar and granulated sugar like I do in my gluten-free chocolate chip cookies recipe, because it gives the cookies a lighter texture and allows the flavor of the other ingredients to shine through more prominently.
- Eggs – Eggs act as a binding agent and contribute to the cookies’ structure and moisture. Ensure they are at room temperature for easier mixing with other ingredients. I used large eggs, which are 50g each, for 100g total in the recipe.
- Vanilla Extract – Use pure vanilla extract for the best flavor. If you prefer, you can also use vanilla bean paste or vanilla bean powder.
- Non-Pareil Sprinkles – Nonpareil sprinkles add color and texture to the cookies. Make sure to use nonpareil sprinkles specifically, as other types of sprinkles may bleed or melt during baking. You can choose any color or combination of colors to suit your preference or the occasion, like red and green for Christmas, pink and red for Valentine’s Day, or pastels for Easter. If you are on a gluten-free diet, be sure to double check that the sprinkles are gluten-free!
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.
It depends on the brand and ingredients used. Some sprinkles may contain gluten as additives or in the manufacturing process. To ensure sprinkles are gluten-free, look for products specifically labeled as such or check the ingredient list for any gluten-containing ingredients.
I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. You can buy this flour blend at many local grocery stores and national big box stores, like Walmart and Target. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them. Not all gluten-free flours behave the same way because they are made up of different ingredients to try to mimic the flavor and texture of all-purpose flour.
Yes, you can freeze the cookie dough for future use. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Yes, you can customize the flavor of sprinkle sugar cookies by adding different extracts or flavorings to the dough. Experiment with almond extract, lemon zest, or even spices like cinnamon or nutmeg to create unique flavor variations.
Absolutely! 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.
The cookies are done baking when the edges are lightly golden brown and set, and the centers are still slightly soft to the touch. Be careful not to overbake them, as they will continue to cook slightly while cooling on the baking sheet.
After the cookies have cooled completely, transfer them to an airtight container for storage at room temperature. Enjoy their fresh, chewy goodness for up to 3-4 days.
Extend the life of your cookies by freezing them or the unbaked dough.
For baked cookies, ensure they’re fully cooled, then place them in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 3 months.
To freeze dough, scoop it into individual balls and flash freeze them on a baking sheet until firm. Transfer the frozen dough balls to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time. This convenient method allows for baking a single cookie or the entire batch whenever the craving strikes, making it perfect for entertaining guests last minute.
To thaw frozen cookies, place them out on the counter at room temperature for about an hour until they are soft and chewy again. You can also microwave them for about 15 seconds on a plate until warm.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Sprinkle Sugar Cookies
- 2 1/2 cups gluten-free flour blend (350g)
- 1 teaspoon baking soda (7g)
- 1 teaspoon salt (5g)
- 3/4 cup unsalted butter (at room temperature, (170g))
- 1 1/2 cups granulated sugar (300g)
- 2 large eggs (100g)
- 1 tablespoon pure vanilla extract
- 1 cup nonpareil sprinkles (180g)
- In a medium bowl, combine the gluten-free flour blend, baking soda, and salt. Whisk together and set aside.
- In a larger bowl, cream together the softened, unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
- Mix in the eggs and vanilla extract until smooth.
- Gradually add half the flour mixture, stirring until just combined, then add the remaining flour, mixing until no streaks of flour remain.
- Chill the dough for at least one hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pour the non-pareil sprinkles in a shallow bowl or salad plate.
- Form the dough into 2-3 tablespoon balls (I like to use the red #24 scoop to get 18 cookies).
- Roll the dough balls into the non-pareil sprinkles, pressing to ensure the sprinkles adhere to the dough. Place the dough balls on the prepared baking sheet, leaving 3-4 inches in between each one. You will need to bake these cookies in batches.
- Bake on the middle rack at 350°F (175°C) for 11-13 minutes until the edges are lightly browned and the center is set.
- Let the cookies cool on the sheet for 4-5 minutes, then transfer to a cooling rack to finish cooling. Repeat with remaining dough. Keep the dough in the refrigerator if you are baking in batches.
- If you have celiac disease or follow a gluten-free diet for other reasons, always be sure to double check that all of your ingredients are gluten-free, as ingredients and manufacturing processes can change from time to time.
- Sprinkles are not always easy to find gluten-free, especially if you prefer yours to be certified gluten-free! Be sure to find one that suits your needs.
- I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend, in the blue bag, which already contains xanthan gum. You will not need to add it to this recipe. I recommend using this flour blend, as I cannot verify other gluten-free flour blends will work since I have not tested them.
- Be sure to chill your dough for at least an hour before baking so that they do not spread too much.
- I used a red #24 portion scoop for these cookies to get 18 uniform cookies. This scoop is roughly 2.7 tablespoons of dough. If you make the cookies larger or smaller, you will need to adjust the bake time.
- If you like your drop sugar cookies soft and chewy, be sure not to overbake them! The edges should be lightly browned and the center should no longer be wet looking, but still soft. The cookies will continue to bake on the sheet pan as they cool and will firm up on the cooling rack.