Gluten-Free Dairy-Free Valentine’s Day Sprinkle Sugar Cookies (Edit recipe)

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Enjoy these Gluten-Free, Dairy-Free Valentine's Day Sprinkle Cookies that are as soft as Lofthouse cookies but with the classic taste of a sugar cookie. They’re sweet with a a little crunch from the sprinkles, perfect for anyone looking to treat themselves or someone special this Valentine’s Day.

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Original recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 24

Ingredients

2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
1.75 cups Powdered Sugar
.75 cup Plant-Based Butter, Unsalted, or any Dairy-Free Butter should work
1 Egg, Large
1 tsp Vanilla Extract
2 tsp Baking Powder
.25 tsp Kosher Salt
1 cup Sprinkles, pink or color of your choosing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the Dry Mix: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, cream together the softened plant-based butter, egg, vanilla extract, and powdered sugar until smooth and fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms. The dough may appear stretchy, which is normal due to the powdered sugar.
Chill the Dough: Cover the dough with parchment paper or plastic wrap, pressing it directly against the surface to prevent drying. Chill in the refrigerator for 2 hours.
Preheat and Prepare: After chilling, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper.
Form Cookies: Pour sprinkles into a small bowl. Using a #50 cookie scoop, scoop out dough balls and roll the sides and domed tops in the sprinkles. Place them 2 inches apart on the prepared baking sheets.
Bake: Bake in the preheated oven for 10 minutes, or until the centers of the cookies rise slightly.
Shape Cookies: Immediately after baking, carefully place a small heat-safe circular dish slightly larger than the cookies over the hot cookies. Gently swirl in a circular motion to round off the edges. Handle with care as the cookies are fragile when hot.
Cool: Allow the cookies to cool completely on the baking sheet to prevent breaking.
Serve: Enjoy these festive cookies with your favorite dairy-free milk!

Notes

This recipe has not been tested with other flour blends. For best results, use the flour listed in the ingredients section 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	199
Fat:	7 g
Carbohydrates:	32 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	17 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.