Sprinkle Sugar Cookies

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 2 hours 59 minutes

Ingrédients

1 3/4 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 heaping tablespoons cornstarch mixed with 3 tablespoons of water

1/2 cup unsalted butter (or vegan baking stick, room temperature)

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

1/4 cup milk

1 cup rainbow sprinkles

Instructions

In a large bowl, whisk together the 1 3/4 cups gluten free flour, the 1 1/2 teaspoons baking powder and the 1/2 teaspoon kosher salt. Set aside.

In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.

In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the 1/2 cup room temperature butter or vegan baking stick and 1 1/4 cups of granulated sugar until soft and creamy. About 2-3 minutes.

With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the 1 teaspoon pure vanilla extract and 1/4 cup milk. The mixture might look slightly chunky and that’s normal.

Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined. Once combined, scrape down the sides of the bowl using a spatula.

Pour in 3/4 cup of the rainbow sprinkles and use a spatula to mix into the dough.

Shape the dough into a disc, cover with plastic wrap and refrigerate for at least 2.5 hours. This is very important. There are no eggs and if you don't do this step, the cookies will spread into a giant mess while baking,

After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Take the dough out of the fridge. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough into 12 scoops. If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.

Push the top of each dough ball into a small bowl of the remaining 1/4 cup of rainbow sprinkles. The drop the dough ball into the remaining 1/4 cup granulated sugar and coat completely. It must be in this order otherwise the sprinkles will not stick to the dough.

Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13-14 minutes.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.

Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.

Nutrition

• Calories: 283 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 1 g
• Cholestérol: 21 mg
• Sodium: 153 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 38 g
• Protéines: 2 g