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    Home » Dessert

    Sprinkle Sugar Cookies

    Published: May 2, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 45 Comments .

    Jump to Recipe Jump to Video

    These Sprinkle Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with rainbow sprinkles! Best yet, these rainbow sugar cookies also gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!

    A Sprinkle Sugar Cookie with a bite taken out.

    These sugar sprinkle cookies are so fun! I love biting into rainbows, don't you? Best part is they stay soft and chewy for days like my small batch sugar cookies, even though they are allergy friendly!

    Like my chocolate sugar cookies, the first day these beauties are soft and chewy in the middle with crisp edges. Once stored in an airtight container, the cookies are soft throughout. For sugar cookies with cookie cutters, check out my Cut Out Sugar Cookies!

    If you're looking for more sugar cookie recipes try my super popular Chocolate Chip Sugar Cookies, Fruity Pebbles Cookies, Pumpkin Sugar Cookies and Apple Cinnamon Cookies.

    Jump to:
    • Reasons To Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How To Make Sprinkle Sugar Cookies
    • Expert Baking Tips
    • Recipe FAQS
    • Other Sprinkle Recipes You'll Love
    • 📖 Recipe
    • Sprinkle Sugar Cookies

    Reasons To Love These Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Chewy- These cookies are the most perfect texture. 
    • Covered in Sugar- The sugar coating gives a nice sweetness! If you love cookies coated in cinnamon sugar instead, make sure to try my cinnamon chocolate chip cookies!
    • Sprinkles- These cookies are loaded and topped with rainbow sprinkles just like my funfetti cookies!

    Ingredient Notes

    gluten free flour, granulated sugar, butter, rainbow sprinkles, salt, baking powder, vanilla, cornstarch water and milk in separate containers.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. 
    • Rainbow Sprinkles- Make sure to use gluten free/nut free/vegan if you want this recipe allergy friendly.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan. 

    How to Make this recipe with All Purpose Flour

    • Use 1 ¾ packed cups of regular flour (294 grams).
    • Only use 2 tablespoons of milk.
    • You still need to chill the dough due to the lack of eggs.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    A plate of cookies with rainbow sprinkles and sugar.

    How To Make Sprinkle Sugar Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Whisk Together the Dry Ingredients

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

    Step 2: Make the Cornstarch Water

    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.

    A bowl with the dry ingredients mixed.
    Step 1
    Cornstarch and water in a bowl mixed.
    Step 2

    Step 3: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

     Step 4:  Add in the other Wet Ingredients

    Slowly beat the cornstarch water mixture, milk and vanilla into the creamed butter and sugar. It will look chunky.

    Mixed sugar cookie batter in a bowl.
    Step 3
    Wet ingredients in a glass bowl.
    Step 4

    Step 5: Add in the Dry Ingredients and Sprinkles

    Slowly beat in the gluten free flour mixture a little at a time until just combined. 

    Pour in ¾ cup of the rainbow sprinkles and use a spatula to mix all through the dough.

    Step 6: Chill the Dough

    Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2.5 hours. You must NOT skip this step or the cookies will spread everywhere. I love to chill mine overnight.

    Sugar cookie batter with sprinkles mixed throughout.
    Step 5
    Wrapping the dough with plastic wrap.
    Step 6

    Step 7: Scoop the Dough and Coat with Sprinkles and Sugar

    I use an ice cream scoop to make large cookies. It makes 12 scoops.

    Press the top of each dough ball into the extra ¼ cup rainbow sprinkles, then roll each dough ball in the extra ¼ cup of granulated sugar.

    It must be in that order or else the sprinkles will not stick to the dough.

    A ball of dough in a bowl with rainbow sprinkles.
    A rainbow sprinkled ball of dough in a bowl of sugar.

    Step 8: Bake the Cookies

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13 minutes.

    Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.

    Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    Sprinkle Sugar Cookies on a baking rack.

    Expert Baking Tips

    • Use Room Temperature Butter- Do NOT use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them 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.

    Recipe FAQS

    Can I make the dough ahead of time?


    You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.

    If doing this, there is no need to chill it again, prior to baking.

    Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!

    Do I have to add the sprinkles?


    No you do not!

    You can simply leave them out to have regular soft sugar cookies!

    Can I use a smaller cookie scoop?


    Yes! You can use a small cookie scoop.

    Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make around 24 cookies.

    How do I store these sprinkle sugar cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving.

    A hand reaches for a sugar cookie from a plate.

    Other Sprinkle Recipes You'll Love

    • Chocolate Sprinkle Cake
    • Sprinkles Ice Cream
    • Happy Birthday Cupcakes
    • Rainbow Donuts

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A Sprinkle Sugar Cookie with a bite taken out.

    Sprinkle Sugar Cookies

    Author: Lee
    These Sprinkle Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with rainbow sprinkles! Best yet, they're also gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 13 mins
    Chill Time 2 hrs 30 mins
    Total Time 2 hrs 58 mins
    Course Dessert
    Cuisine American
    Servings 12 Cookies
    Calories 283 kcal

    Equipment

    • Baking Sheet
    • Mixing Bowls
    • Liquid and Dry Measuring Cups
    • Whisk
    • Spatula
    • Cooling Rack

    Ingredients
     
     

    • 1 ¾ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter or vegan baking stick, room temperature
    • 1 ½ cups granulated sugar
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • 1 teaspoon pure vanilla extract
    • ¼ cup milk
    • 1 cup rainbow sprinkles

    Instructions
     

    • 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 ¼ 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 ¾ 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 ¼ cup of rainbow sprinkles. The drop the dough ball into the remaining ¼ 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.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan sprinkles. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and 2 tablespoons of milk. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
    Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 283kcalCarbohydrates: 51gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 153mgPotassium: 11mgFiber: 2gSugar: 38gVitamin A: 245IUCalcium: 50mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Dessert

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    • Small Batch Chocolate Cupcakes
    • Fruity Pebbles Treats
    • Strawberry Sugar Cookies

    Reader Interactions

    Comments

    1. John

      May 02, 2022 at 9:37 pm

      5 stars
      These cookies are so soft and yummy! Absolutely the best!

      Reply
    2. Kat

      June 18, 2022 at 1:43 pm

      5 stars
      Perfect sugar cookie! Super soft and chewy, no one even knew they were GF. Will definitely be saving this one to make many more times in the future 🙂

      Reply
      • Lee

        June 19, 2022 at 10:25 pm

        Oh I am so glad! Thanks so much!

        Reply
        • Anna

          October 02, 2022 at 9:23 pm

          5 stars
          This was my first attempt at gluten free, vegan cookies, and they were a huge hit! Even my friends who aren’t vegan or gluten free said that these were great! I used Earth Balance vegan butter sticks and Cup4Cup multipurpose flour (packed well). I didn’t have any issues with spreading at all. So happy I found Lane & Grey Fare for delicious GF and vegan baked goods!

          Reply
          • Lee

            October 03, 2022 at 10:05 am

            Thank you so much! SO glad everyone liked them!!

            Reply
    3. Katarina

      June 19, 2022 at 4:11 pm

      Hiya, these look delish! What brand of sprinkles did you use for this recipe?

      Reply
      • Lee

        June 19, 2022 at 10:16 pm

        Hi Katarina! Thanks so much! For these I used betty crocker parlor perfect ice cream toppings- confetti sprinkles. On their label it says gluten free and on their website the allergy statement says: "Gluten Free. Contains: Soy; Produced on a dedicated line that does not process peanuts, tree nuts, wheat, milk or eggs." Some of their products are not safe so make sure to always read the label prior to purchasing. I have included the website information. Hope this helps!
        https://www.bettycrocker.com/products/dessert-decorating-products/sprinkles/betty-crocker-parlor-perfect-confetti-sprinkles-ice-cream-toppings

        Reply
        • Darby

          July 14, 2022 at 5:58 pm

          OH MY GOODNESS!! After going gluten free I have been missing...feening...for sugar cookies. They are my asbsolute fav! Thank you SO much for posting the recipe!

          Your photos look awesome! Is there anyway you could share exactly what brands you used for your ingredients? (I see the sprinkle link in the comments.) I want to try to make them just like that!
          Thanks again!
          You rock!

          Reply
          • Lee

            July 14, 2022 at 11:28 pm

            Oh my gosh thanks so so much!! SO kind! As for brands...yes! If you see in the post I do mention which gluten free flour I prefer but if you have any questions about anything else please let me know. I will be happy to share with you! xox

            Reply
    4. Xochil

      June 27, 2022 at 7:14 pm

      Made these cookies for my daughter and she loved them. Husband came home from work saw the cookies on the counter and said these are delicious. Yup, must agree they were soft and chewy. Will be making these again.

      Reply
      • Lee

        June 28, 2022 at 12:26 am

        So glad! Thanks so much!

        Reply
      • Madeleine Young

        September 27, 2022 at 12:45 pm

        Will the recipe work with regular unbleached white flour? I assume it's interchangeable?

        Reply
        • Lee

          September 28, 2022 at 2:06 pm

          Yes you can but sadly I cannot test it out due to celiac disease. You do need to make a few changes. Make sure to use 1 3/4 packed cups of regular flour (294 grams) and only use 2 tablespoons of milk. You still need to chill the dough due to the lack of eggs. Hope this helps!

          Reply
    5. Megan

      June 27, 2022 at 10:18 pm

      These look amazing! What kind of gf flour do you prefer to use?

      Reply
      • Lee

        June 28, 2022 at 12:31 am

        Hi Megan! Thanks so much! I sent you a detailed email with some info!

        Reply
        • Hailey

          July 06, 2022 at 11:32 pm

          I was wondering if you’re able to use regular flour for the recipe?

          Reply
          • Lee

            July 07, 2022 at 10:21 pm

            Hi Hailey! Yes you can but sadly I cannot test it out due to celiac disease. Make sure to use 1 3/4 packed cups of regular flour (294 grams) and only use 2 tablespoons of milk. You still need to chill the dough due to the lack of eggs. Hope this helps!

            Reply
    6. Cheryl

      July 02, 2022 at 6:58 pm

      I love these! I just finished making them. Although mine weren’t as pretty, they tasted great!I passed some to my neighbors! They enjoyed them as well.

      Reply
      • Lee

        July 03, 2022 at 9:39 am

        So glad! Thanks!

        Reply
    7. JP

      July 06, 2022 at 3:55 pm

      These look perfect for my friends GF bachelorette! Can you tell me which GF flour is best?

      Reply
      • Lee

        July 06, 2022 at 4:01 pm

        Hi! I sent you an email!

        Reply
    8. Chiara

      July 19, 2022 at 2:29 pm

      5 stars
      The best cookies that i ever had!!

      Reply
      • Lee

        July 19, 2022 at 11:48 pm

        Thank you so much!!!!

        Reply
    9. Madison

      July 31, 2022 at 11:48 am

      5 stars
      Such a yummy recipe! I’ve always struggled with finding yummy gluten free desserts. So glad I can across Lane & Grey Fare on Instagram!

      Reply
      • Lee

        July 31, 2022 at 10:23 pm

        So glad! Thank you so much!

        Reply
    10. Margarida

      August 05, 2022 at 3:37 pm

      I am in need of some sprinkle cookies! Definitely making these but when you say heaping tb of cornstarch do you mean you don’t scrape the top to level it out?? Help! Lol

      Reply
      • Lee

        August 06, 2022 at 11:25 am

        Haha yes! It should have a rounded top and come up over the tablespoon! Hope that helps!

        Reply
    11. Lauren

      October 10, 2022 at 10:37 pm

      5 stars
      These cookies were amazing! Really easy to make and came out so chewy and delicious!!

      Reply
      • Lee

        October 11, 2022 at 11:57 am

        SO glad! Thank you!

        Reply
    12. Arlyn

      October 29, 2022 at 7:37 pm

      5 stars
      I LOVE SPRINKLES!!! And these cookies are to die for! I might have to keep some on hand at all times! I’ve not found a gf/V cookie recipe as soft and delicious as these! I love that the inside is soft but the sugar coating on the outside gives it a little crackle (it’s not really a crunch it’s like the topping to tiramisu!) these are a must try!

      Reply
      • Lee

        November 01, 2022 at 1:00 pm

        Thank you so so much!!!

        Reply
    13. Stephanie

      December 02, 2022 at 12:23 pm

      Hi was just wondering what I can replace the cornstarch with? Thanks!

      Reply
      • Lee

        December 02, 2022 at 5:08 pm

        Hi Stephanie! I haven't tested it but a few people have replaced it with arrowroot in this recipe. Just use the same amount of arrowroot starch instead of the cornstarch. Also you can try: 2 tablespoons of water mixed with 2 teaspoons baking powder and 1 teaspoon vegetable oil. Hope this helps!

        Reply
    14. Missy

      December 03, 2022 at 12:03 am

      5 stars
      Loved these cookies! We are not gluten free however my daughter is allergic to eggs and nuts. I used regular all purpose flour and arrow root in place of corn starch for the egg replacement. Christmas sprinkles topped them off!

      Reply
      • Lee

        December 03, 2022 at 10:25 am

        SO glad they were a hit!!! Thank you!

        Reply
    15. Maggie

      December 14, 2022 at 10:39 am

      Can I replace the milk with water to make these dairy free? Do you recommend replacing the milk with something other than water? Thanks in advance, I'm very excited to make these.

      Reply
      • Lee

        December 14, 2022 at 11:09 am

        I have not tried it with water. Can you use a non dairy milk?

        Reply
        • Maggie

          December 14, 2022 at 4:02 pm

          Great idea! I'll try that. Thank you!

          Reply
          • Lee

            December 15, 2022 at 10:52 am

            So welcome!

            Reply
    16. jayjay

      December 22, 2022 at 5:20 pm

      I absolutely loved these. soft but chewy, slightly crispy on the outside. a true delight

      Reply
      • Lee

        December 24, 2022 at 8:39 am

        Thank you!!!!

        Reply
    17. Ekta

      December 26, 2022 at 9:53 am

      5 stars
      Love the recipe...... used normal flour turned out great, my colleagues liked it that I made 125 cookies on order from my office for underprivileged kids they did enjoy

      Reply
      • Lee

        December 27, 2022 at 9:59 am

        That's amazing!!! SO wonderful! Thank you!!

        Reply
    18. Valerie Taylor Shannon

      January 22, 2023 at 8:27 am

      These made my son so happy! I can't get over how perfectly your recipes turn out! I never use GF flour, but I always have to omit any dairy or egg. I am so excited to have discovered your site before he leaves for college. I can now send him goodies while he's away all the time!

      Reply
      • Lee

        January 22, 2023 at 10:40 am

        Oh my goodness thank you so much!!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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