Gluten-Free Sprinkle Sugar Cookies
These gluten-free sprinkle sugar cookies are the drop sugar cookie you'll make on repeat. Soft and chewy centers, crispy edges, and rolled in nonpareil sprinkles for a colorful crunch in every bite.
Print Recipe
Pin Recipe
Rate this Recipe
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.
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
