Gluten-Free Sprinkle Cookies

Soft, chewy and a little crispy. That is exactly these cookies! These gluten-free sprinkle cookies are PERFECT! And let’s be honest, sprinkles just make everything a little better, am I right?! I think adding some dairy-free cream cheese really added that little bit of extra softness to the cookies.

This recipe makes quite a large batch of cookies, so these are perfect to make for any occasion with a crowd! Plus, you can easily change out the sprinkles for any holiday – Halloween, Christmas, Birthdays, etc.

I actually kept running out of sprinkles as I was making these. You’ll see I have three different varieties of sprinkles haha! I hope you enjoy these as much as I do!

Gluten-Free Sprinkle Cookies

Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Course Dessert
Servings 48 servings


  • 3 cups gluten-free flour I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp sea salt
  • 8 oz dairy-free butter softened
  • ¼ cup dairy-free cream cheese softened
  • 1 ¼ cup granulated sugar
  • 1 large egg
  • 3 tsp vanilla
  • ¼ tsp almond extract
  • 1 ½ cups sprinkles Jimmy sprinkles work great!


  • Line two baking sheets with parchment paper. Set aside.
  • In a large mixing bowl add the flour, baking powder, baking soda and salt and whisk to combine.
  • In a large bowl of a stand mixer add the cream cheese, butter and sugar and mix until combined and fluffy. Around 3 minutes.
  • Add the egg, vanilla and almond extracts and mix again.
  • Add the flour mixture and beat on low just until flour disappears. Make sure to not over mix.
  • Cover mixing bowl and refrigerate for 20 – 30 minutes.
  • Preheat oven to 375 degrees.
  • Use a cookie scoop or tablespoon to scoop dough into little balls, around 1 ½ tablespoons. Roll the dough between the palms of your hands and transfer to the bowl of sprinkle. Gently roll the dough around to coat.
  • Transfer dough balls to your prepared baking sheets, spacing 2 inches apart. Use a flat bottomed glass or bowl to gently press down on the cookies until they are about ¼ – ½ inch tall.
  • Bake for 8 – 10 minutes.
  • Remove from oven and allow to cool on baking sheets for a couple of minutes before transferring to a cooling rack.
  • Store cookies in an airtight container or a sealed Ziploc bag.


This recipe has been lightly adapted to be gluten and dairy free from The Forked Spoon.
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