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!

Christmas Sprinkle Sugar Cookies

Get ready to infuse your holiday season with the delectable charm of Gluten-Free Christmas Sprinkle Sugar Cookies. These festive treats are a delightful twist on the classic sugar cookie, ensuring that gluten-free and dairy-free indulgence is at the heart of your celebrations. With a tender texture and a burst of colorful sprinkles, these cookies are the perfect addition to your holiday baking. Let's dive into the joy of baking and savoring the magic of Christmas, one delicious bite at a time.
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
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 (see notes)
  • 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.


Dairy-free Cream Cheese: I’ve found the best success with Tofutti brand cream cheese. I’ve tried Kite Hill brand before and the taste was not the same.

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