These Sprinkle Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with rainbow sprinkles! Rolling the dough in extra granulated sugar prior to baking also gives these sprinkle cookies a nice little crunch! To dress them up for any holiday, use holiday colored sprinkles! If that wasn't enough, 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!
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! And just 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!
For more sugar cookie recipes, try my super popular Strawberry Sugar Cookies, my Chocolate Chip Sugar Cookies, Fruity Pebbles Cookies, Pumpkin Sugar Cookies and Apple Cinnamon Cookies.
Reasons To Love These Sugar 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!
- Loads of Sprinkles- These cookies are loaded and topped with rainbow sprinkles just like my funfetti cookies and my chocolate sprinkle cookies!
Ingredient Notes
- 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 free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Unsalted Butter or Vegan Baking Sticks- Don’t use melted or softened; the cookies will spread into a giant mess. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- 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 into Vegan Sugar Cookies
- 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.
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.
How to Make Smaller Sugar Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-12 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of 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!
How To Make Sprinkle Sugar Cookies
Here are the step by step instructions to make these sprinkle 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.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter 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.
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: Form Dough into a Disc and Chill
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2.5 hours.
Step 7: Scoop the Dough and Coat with Sprinkles and Sugar
Using a large cookie scoop, make 12 scoops with the dough.
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.
Step 8: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 13-14 minutes.
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.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted or softened butter. Since these cookies have no eggs, if you use melted/softened butter, they will spread into a giant mess while baking. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Coat in Sprinkles and then Sugar- If you do not do this in this order, the sprinkles will not stick to the dough. Make sure to coat with sprinkles first and then sugar.
- 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. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQS
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.
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!
I have many recipes for sugar cookies without sprinkles. Check out my Small Batch Sugar Cookies or my Crispy 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.
Other Sprinkle Recipes You'll Love
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
Sprinkle Sugar Cookies
Equipment
- Baking Sheet
- Mixing Bowls
- Liquid and Dry Measuring Cups
- Whisk
- Spatula
- Cooling Rack
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 1 cup rainbow sprinkles
Instructions
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 ½ teaspoons baking powder and the ½ 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 ½ cup 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 1 teaspoon pure vanilla extract and ¼ 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 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 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 ¼ cup of rainbow sprinkles. The drop the dough ball into the remaining ¼ 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.
CR
Hi! I can’t use any vegan butter for my son, due to allergies- ca. we use avocado or vegetable oil instead. Maybe palm shortening? Thanks!
Lee
Hi there! I would try my recipe for Crispy Sugar Cookies and use vegetable oil instead of melted butter. Then you can still add in the sprinkles prior to freezing the dough. I think this recipe would be more forgiving without butter. I hope it works!
Sarah
These are incredible! such a nice size, I did the 12 cookies for 1 batch. I chilled the dough 3 hrs and I didn't have any spreading issues at all. Awesome cookies!
Mindy
New favorite cookie!!
I used AP flour, and found that I had to bake them about 2 additional minutes but could def just be my oven. My family thought they were even better in day 2 as well!!!
Thanks for another great recipe! Can’t wait to try more!!!
Lee
Thank you!!!! SO glad!
Melinda Stewart
These may just be my new favorite cookie! They are so soft and gooey and like the perfect sugar cookie. I was nervous about the cornstarch in them but oh my goodness it is genius! Super easy to follow recipe and literally have already had people begging me to make them again. 10/10!!
Lee
I'm so glad!!! Thank you so much for sharing!
Kalli
These came out amazing!! And they are 10000000x better on day 2!! I used all purpose flour with 2tbs of milk, and a regular unsalted butter stick. I’d love to try the recipe how it’s written- but for the substitutes I used they came out absolutely amazing! So soft and gooey and they soften even more on day 2- but still hold shape perfectly! I refrigerated my dough for about 3 hours and baked the cookies for 11 minutes. After lightly reshaping (i didn’t have much spreading) and sitting for about 30 minutes they were still warm and gooey but held their shape a lot better! They’re so buttery tasting and just the perfect sugar cookie recipe. I can’t recommend this enough!
Lee
Oh my goodness thank you so much! And thank you for all the helpful info for those using AP flour!
Elise
I tolerate eggs well, do you know if I could use two eggs instead of the corn starch slurry?
Lee
Hi! Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour, no cornstarch water mixture, only 1 egg and only 2 tablespoons of milk. Hope it works out! Sorry I can't be of more help!
T
Will it turn out well with chick pea flour?
Lee
Sadly I cannot test this out as my son cannot have chickpeas. Sorry I can't be of more help!
Valerie Taylor Shannon
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!
Lee
Oh my goodness thank you so much!!
Ekta
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
Lee
That's amazing!!! SO wonderful! Thank you!!