Gluten Free Sprinkle Sugar Cookies

Soft, gluten-free sugar cookies bursting with color!

A world without sprinkles is not a world I would ever want to live in. Especially a world without rainbow sprinkles.

We all need a little color in our lives, people! Why not let your color come from brightly-hued sprinkles surrounded by soft sugar cookie dough?

These cookies are what colorful cake stands were made for.

You almost definitely already have all of the ingredients for these cookies sitting in your pantry. Butter, gluten free flour, vanilla, an egg, some baking powder…am I forgetting anything? Oh right, sugar and sprinkles, of course! The batter will be just thicker than a cake batter. Don’t be alarmed! You’ll let the dough chill for a few hours in the fridge and the cookies will bake up perfectly: not too thin and crispy, not overly chewy. Just the way a sugar cookie should be!

Aren’t these dough balls the cutest? This is after they’ve chilled in the fridge for about three hours.

And this is after they’ve come out of the oven and been sprinkled with some extra sugar. It’s the way my very favorite deli growing up makes their sugar cookies, so it’s the way I always want them. You could definitely roll the balls in sugar before they bake if that’s more your style.

Embrace the color! These are too cute to last long, so enjoy them while you can!

Gluten Free Sprinkle Sugar Cookies
Prep: 10 min + chilling    Cook: 10 min   Makes: ~24 cookies

Ingredients:
1 stick butter, softened
½ cup white sugar + more for topping
1 egg
2 tsp vanilla
1 cup gluten free all purpose flour (I used Jules All Purpose Gluten Free Flour)
¼ tsp baking powder
¼ cup sprinkles

Directions:
1. In the bowl of a stand mixer or with handheld mixer, cream butter and sugar at high speed until light and fluffy, scraping down sides of bowl as necessary.
2. Add egg and vanilla and mix to incorporate.
3. Add flour and baking powder and mix on low to incorporate.
4. Pour in sprinkles and stir for a few seconds until mixed throughout.
5. Scoop dough into 1.5 tablespoon size balls (I used a 2-inch cookie scoop) and place on parchment paper lined tray. Flatten each ball slightly. Chill dough for 2 hours or several days.
6. Preheat oven to 350. Bake cookies 8-10 minutes or until just set and edges are lightly golden. Let cool on pan for 5 minutes.
7. After cookies have cooled, shake a spoon of white sugar over cookies to distribute. Coat to your taste.