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    Home » Dessert

    Sprinkle Sugar Cookies

    May 2, 2022 by Lee 1 Comment This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    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!

    A Sprinkle Sugar Cookie with a bite taken out.

    These sugar cookies with sprinkles are so fun! I love biting into rainbows, don't you? Best part is they stay soft and chewy for days even though they are allergy friendly! You'd never know!

    The first day these cookies are soft and chewy in the middle with crisp edges. Once stored in an airtight container, the cookies are soft throughout.

    If you're looking for more sugar cookie recipes try Sugar Cookies with Chocolate, Pumpkin Sugar Cookies and Apple Cinnamon Cookies.

    A hand reaches for a sugar cookie from a plate.

    REASONS TO LOVE THESE COOKIES

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Quick Chill Time- The dough only needs 30 min to chill in the fridge!
    • Soft & Chewy- These cookies are the most perfect texture. 
    • Covered in Sugar- The sugar coating gives a nice sweetness!
    • Sprinkles- These cookies are loaded and topped with rainbow sprinkles!

    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 one because it’s nut safe but it does contain dairy.
    • 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.
    • 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.
    A plate of cookies with rainbow sprinkles and sugar.

    EXPERT BAKING TIPS 

    USE SOFTENED BUTTER

    Using butter that’s softened is great when making these cookies.

    However, make sure you DO NOT melt the butter.

    These cookies have no egg in them and already have a tendency to want to spread out when baking.

    If you use melted butter, the cookies will be a giant mess.

    CHILL THE DOUGH

    I know this seems like a step you could skip if you’re in a rush but please don’t.

    Cookies without eggs spread way more than cookies with eggs.

    If you don’t chill the dough for at least 30 minutes the cookies will spread and be flat and thin.

    Looking down at the rainbow sprinkled cookie.

    STEP BY STEP INSTRUCTIONS WITH PICTURES

    Here are the steps to make these cookies!

    STEP 1: WHISK TOGETHER 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: BEAT THE BUTTER/VEGAN BAKING STICK AND 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: MIX THE WET INGREDIENTS

    Slowly beat the cornstarch water mixture and other wet ingredients 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: BEAT IN DRY INGREDIENTS 

    Slowly beat in the dry ingredients until just combined. 

    STEP 6: Add The Sprinkles

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

    • Sugar cookie batter with sprinkles mixed throughout.
      Step 6
    • Wrapping the dough with plastic wrap.
      Step 7

    STEP 7: CHILL THE DOUGH

    Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 min.

    STEP 8: SCOOP THE DOUGH

    I use an ice cream scoop. It makes 12 scoops.

    STEP 9: Press Dough In Sprinkles and Roll In Sugar

    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 10: 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.

    HOW TO MAKE THESE COOKIES VEGAN

    Follow these simple steps to make sure these cookies are vegan:

    • Use a gluten free flour that’s free from dairy.
    • Make sure to 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. 

    FAQ

    Do I have to chill the dough?


    Yes. 

    There is no egg in these cookies to hold everything together when they're heated in the oven. 

    If you don’t chill the dough, the cookies will spread in the oven into a mess. 

    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!

    How do I fix misshapen 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 or use a large circle cookie cutter.

    If using a cookie cutter, place it over the cookies and rotate quickly in a circle.

    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.

    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.

    A cookie with a bite missing on parchment paper.

    STORING AND FREEZING 

    STORING 

    Since gluten free baked goods are best the first day, we want to try to keep these sprinkle sugar cookies as fresh as possible. 

    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.

    FREEZING

    You can freeze the dough of these cookies.

    Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag. 

    You can keep the dough frozen for up to 30 days.

    Thaw the dough in the fridge the night prior to using.

    Other Sprinkle Recipes To Try

    • A Chocolate Sprinkle Cake on a cake stand.
      Chocolate Sprinkle Cake
    • Scooping a ball of ice cream with rainbow sprinkles from a pan.
      Sprinkle Ice Cream
    • A halved cupcake surrounded by many other delicious cupcakes.
      Happy Birthday Cupcakes

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!

    A Sprinkle Sugar Cookie with a bite taken out.

    Sprinkle Sugar Cookies

    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 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 13 mins
    Chill Time 30 mins
    Total Time 58 mins
    Course Dessert
    Cuisine American
    Servings 12 Cookies
    Calories 283 kcal

    Ingredients
      

    • 1 ¾ cups gluten free flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter or vegan baking stick, softened
    • 1 ½ cups granulated sugar
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • 1 teaspoon pure vanilla extract
    • ¼ cup milk of choice
    • 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 softened 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 30 minutes. 
    • After 30 minutes, 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.

    Notes

    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.
    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. 
    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. 
    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11 min. 

    Nutrition

    Serving: 1cookieCalories: 283kcalCarbohydrates: 51gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 153mgPotassium: 11mgFiber: 2gSugar: 38gVitamin A: 245IUCalcium: 50mgIron: 1mg
    Keyword Chewy, Dairy Free, Gluten Free, Nut Free Egg Free, Sprinkles, Sugar Cookies, Vegan
    Tried this recipe?Let us know how it was!

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    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

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