Gluten Free Sprinkle Sugar Cookies

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These Gluten Free Sprinkle Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with rainbow sprinkles! Best yet, they're also eggless, nut free and easily vegan!!!

In a large bowl, whisk together the gluten free flour, baking powder and 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, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

Slowly beat the cornstarch water mixture and other wet ingredients into the creamed butter and sugar. It will look chunky.

Slowly beat in the dry ingredients until just combined. Add sprinkles and fold in with a spatula.

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

Press the dough first in sprinkles and then in granulated sugar.

Bake for 13 min and immediately reshape the cookies when they come out of the oven.

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

Get the complete recipe via the link below!

Gluten Free Sprinkle Sugar Cookies

LANEANDGREYFARE.COM

These Gluten Free Sprinkle Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with rainbow sprinkles! Best yet, they're also eggless, nut free and easily vegan!!!

LANEANDGREYFARE.COM

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

LANEANDGREYFARE.COM

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.

LANEANDGREYFARE.COM

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.

LANEANDGREYFARE.COM

Slowly beat the cornstarch water mixture and other wet ingredients into the creamed butter and sugar. It will look chunky.

LANEANDGREYFARE.COM

Slowly beat in the dry ingredients until just combined. Add sprinkles and fold in with a spatula.

LANEANDGREYFARE.COM

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

LANEANDGREYFARE.COM

Press the dough first in sprinkles and then in granulated sugar.

LANEANDGREYFARE.COM

Bake for 13 min and immediately reshape the cookies when they come out of the oven.

LANEANDGREYFARE.COM

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

LANEANDGREYFARE.COM

Get the complete recipe via the link below!

LANEANDGREYFARE.COM