Gluten Free Sprinkle Sugar Cookies
Drop-style Sugar Cookies filled with colorful sprinkles are a popular cookie recipe made with a gluten free flour blend and have been perfected over time. The delicious result is a chewy sugar cookie with crisp edges and a soft center and sprinkles in every bite. The cookie dough can be made in under 15 minutes but should be chilled for a few hours to create the right texture to resemble bakery-style cookies.
Servings: 29 Cookies
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Ingredients
- 2 cups (280 g) Gluten Free Baking Flour see notes
- ¼ cup (30g) Sorghum Flour
- ¾ teaspoon (3g) Xanthan Gum
- ½ teaspoon (3g) Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon (4g) Fine Sea Salt
- ½ cup (113g) Unsalted Butter, softened to room temperature
- ¼ cup (45g) Palm Shortening
- 1 cup (200g) Granulated Sugar
- ½ cup (100g) Light Brown Sugar, packed
- 1 large Egg, room temperature
- 2 teaspoons (10 ml) Clear Vanilla
- ½ cup (85g) Gluten Free Sprinkles
Instructions
- Line a half sheet pan with a silicone baking mat or parchment paper and set it aside.
- Add the gluten free flour blend, sorghum flour, xanthan gum, baking soda, baking powder, and salt to a medium-sized bowl. Whisk to combine.
- Add the softened butter, shortening, granulated sugar, and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until it's smooth and light in color, about 2 minutes on medium speed.
- Use a rubber spatula to scrape down the bowl and add the egg and vanilla to the butter/sugar mixture. Beat until well combined.
- Add the dry ingredients and mix on medium-low speed until fully incorporated. Then add the sprinkles to the dough and use a spatula to fold the sprinkles into the cookie dough.
- Use a medium cookie scoop to scoop the dough and place each ball of dough on the prepared baking sheet. Once all the cookie dough is scooped, roll each piece of dough into a ball then form into a cylindar (similar to a tater tot) or disk (similar to a hockey puck). Cover the dough with a piece of plastic wrap and refrigerate for 6 hours or overnight.
- Once the dough has chilled, preheat your oven to 350 degrees F and line 2 additional half sheet pans with silicone mats.
- Bake the cookies in batches, 8 to a pan to leave enough room for spreading, on the center rack for 9 minutes.
- When the cookies are done, use a spoon to quickly push them back into a circle (optional) and cool the cookies on the pan for 10 mintues before transfering to a wire rack.
Notes
- I use my Nightshade Free Gluten Free Flour Blend in this recipe. It's excellent in cookie recipes. If you use a different flour blend, you may have slightly different results in the texture and final look of the cookie. You can omit the xanthan gum if the flour blend you use contains it.
- Nutrition information is approximate. Be sure to check your labels for gluten free ingredients and use your own nutrition calculator for the most accurate results.
- The dough should be chilled for a minimum of 6 hours but overnight is best.
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Nutrition Information
Calories: 171kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 16mg | Fiber: 2g | Sugar: 16g | Vitamin A: 111IU | Calcium: 17mg | Iron: 1mg
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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