Meaningful Eats
Gluten-Free Funfetti Sugar Cookies (EASY!)
24 cookies
These easy gluten-free sugar cookies are perfectly SOFT and CHEWY! No rolling pin or cookie cutters required!I have dozens of cookie recipes on my site, and this recipe is in my top 5 favorites! They're buttery, chewy perfection. Use any kind of holiday sprinkle you like!
Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (170g) butter softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons buttermilk or unsweetened almond milk
- ½ cup (95g) sprinkles + more for topping
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again, as needed, to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
- Scoop large sections of dough (about 2 tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
- Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
- Preheat the oven to 350°F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper.
- Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Video
Notes
Gluten-Free: I recommend using a high quality gluten-free measure-for measure flour that contains xanthan gum. This is my favorite brand!
Sprinkles: These are my favorite certified gluten-free sprinkles!
Prevent Spreading: Make sure you chill the dough balls for at least 2 hours before baking. This is essential!
To Make-Ahead: The dough can be shaped into balls and chilled for up to 3 days. Store them in an airtight container if planning to chill them for more than a few hours.
To Store: Let the cookies cool, then store in an airtight container and store at room temperature for up to 1 week.
To Freeze: After the cookies have cooled, store in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature (about 15-20 minutes).
Nutrition
Calories: 151kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 32mg | Fiber: 1g | Sugar: 16g | Vitamin A: 189IU | Calcium: 22mg | Iron: 0.4mg