Gluten Free Funfetti Sprinkle Cookies
Who can resist sprinkles? These gluten free funfetti cookies are covered in sprinkles for a bright and cheery cookie that tastes delish!
Equipment
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- 2 tbsp brown sugar
- 1 large egg
- ½ t vanilla extract
- 1 ¼ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour spooned and leveled*
- 1 t. baking powder
- ¼ t. Kosher salt
- Gluten free nonpareils or other favorite colorful sprinkles*
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with a nonstick baking mat or parchment paper.
- Cream together butter, sugar, brown sugar and vanilla on medium speed for two minutes until light and fluffy.
- Scrape the bowl then add the egg and mix until combined. In a medium bowl combine the flour, baking powder, and salt then stir it together,
- Add the flour mixture to the butter mixture and mix until a cookie dough forms. Scrape the bowl halfway through to make sure everything is combined.
- Using a small portion scoop drop a cookie dough ball into a bowl of rainbow sprinkles and roll around until coated. Place the cookie dough ball onto the sheet pan and repeat with the rest of the cookie dough.
- Bake 6 cookies on a sheet pan at a time for 10 minutes. You should get 16 cookies.
Notes
*See above on purchasing sprinkles
* To spoon and level the flour means to spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife. This way you don't get too much flour.
Tried this recipe?Let us know how it was!