Gluten-Free Sprinkle Cookies
Ingredients
- 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!
Instructions
- 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.
Notes
This recipe has been lightly adapted to be gluten and dairy free from The Forked Spoon.