Gluten Free Sprinkle Cookies
These gluten free sprinkle cookies are easy to make and made with sour cream for a super soft cookie. You can easily change the color of sprinkle to match the occasion, which makes these sprinkle cookies a go-to recipe you'll want to make again and again!
Servings 20 cookies
Calories 127kcal
Ingredients
- 1/3 cup softened butter room temperature
- 1 cup granulated sugar
- 1 egg
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 3/4 cup Bob's Red Mill 1:1 gluten free flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Add your sprinkles to a small bowl and set aside.
- Using a stand mixer, cream the butter until light and creamy.
- Add in the sugar and mix for about 2 minutes until well combined.
- Add in the vanilla extract and egg, and mix again until combined.
- Mix in the sour cream and mix until smooth and creamy.
- Slowly add in the flour, baking soda, baking powder, and salt until a soft dough is formed.
- Scoop the dough into your sprinkle bowl and cover with sprinkles. Gently place onto the cookie sheet and repeat with all remaining dough balls.
- Bake for 10-12 minutes until the edges and bottoms of the cookies are golden brown.
- Store in an airtight container for up to 5 days. These also freeze great!
Notes
Bake until golden brown on edges and bottoms.
When in doubt, use a smaller sized sprinkle. Sprinkles that are too big are a bit overwhelming for these cookies.
I only recommend Bob's Red Mill for this recipe.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 20g | Protein: 1.2g | Fat: 4.5g | Cholesterol: 19mg | Sodium: 95mg | Fiber: 0.4g | Sugar: 10g