Get ready to munch on some sugary goodness! These gluten free sugar cookies with sprinkles are a sweet explosion of flavor that'll make your taste buds dance with joy.
Combine the gluten free flour, baking powder and salt together in a small bowl. Whisk to mix well and set aside.
1 ⅔ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt
Combine butter and sugar in the bowl of a stand mixer. Beat on medium high speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
½ Cup Vegan Butter, 1 Cup Sugar
Add the egg, egg yolk and vanilla. Beat on medium speed for an additional 60 seconds. Scrape down the bowl.
1 Egg, 1 Egg Yolk, 1 ½ teaspoon Vanilla
Turn the mixer to the lowest setting. Add the dry ingredients. Mix until they are just incorporated.
Add ¼ cup of sprinkles to your dough if using. Fold in by hand taking care not to over mix as it will cause the sprinkle colors to bleed later.
¼ Cup Gluten Free Sprinkles
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 325 degrees. Line 2 baking sheets with parchment paper.
Scoop the dough into balls about the size of a golf ball and place them on the prepared baking sheets, leaving about 2 inches of space between. Flatten the balls slightly, so they are thick discs and if you desire sprinkle the tops with more sprinkles.
Bake for 12-13 minutes or until edges are just set. Remove from oven and cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 3 days.