Sprinkle Sugar Cookies

• servings: 12 servings
• active time: 15 minutes
• total time: 2 hours 58 minutes

Ingredients

1 3/4 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

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

1 1/2 cups granulated sugar

2 heaping tablespoons cornstarch mixed with 3 tablespoons of water

1 teaspoon pure vanilla extract

1/4 cup milk

1 cup rainbow sprinkles

Directions

In a large bowl, whisk together the gluten free flour, the baking powder and the kosher salt. Set aside.

In a small bowl, using a spoon, mix together the cornstarch and 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 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 vanilla and milk. The mixture might look slightly chunky and that’s ok.

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 an ice cream scoop, scoop the dough out. You should have 12 scoops.

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.

Space the cookies 3-4 inches apart on the lined baking sheet. I bake 6 at a time. Put the other 6 dough balls back in the fridge until they're ready to bake.

Bake the cookies in the middle rack for 13 minutes.

When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.

Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and cool completely before storing.

Nutrition

• Calories: 283 kcal
• Total Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 21 mg
• Sodium: 153 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 2 g
• Total Sugars: 38 g
• Protein: 2 g