Gluten-Free Sprinkle Sugar Cookies
If you love sprinkles, you need to try these gluten-free sprinkle sugar cookies! They’re soft and chewy drop sugar cookies rolled in sprinkles just before baking for a colorful presentation and delicious crunch! With just 8 ingredients, you’ll have these gluten-free cookies baking in the oven in no time!
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Servings: 18 cookies
Calories: 234kcal
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 10mg | Fiber: 2g | Sugar: 25g | Vitamin A: 263IU | Calcium: 16mg | Iron: 1mg
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