Gluten Free Funfetti Sugar Cookies
These Gluten Free Small Batch Sugar Cookies are soft, chewy, and full of creamy flavor. This is an easy recipe for 6 sugar cookies made with an almond flour blend and decorated with Funfetti sprinkles. Plus, I add a little milk powder to enhance the texture and sweetness of these delicious cookies!
Servings: 6 Cookies
Ingredients
- 1/2 cup blanched almond flour
- 1/4 cup arrowroot starch/flour
- 2 tablespoon tapioca starch/flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon milk powder
- 3 tablespoons unsalted butter, room temperature
- 5 tablespoons granulated sugar
- 1 large egg white, room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons sprinkles optional
Instructions
- Line a baking sheet with a piece of parchment paper. Set aside.
- In a medium mixing bowl, whisk together the almond flour, arrowroot flour, tapioca flour, coconut flour, baking powder, salt, and milk powder (if using). Tip - Milk powder adds creamy flavor, makes cookies chewy, and delicate crust.
- In a medium mixing bowl, add the butter and sugar. Use a hand held mixer fitted with the whisk attachment and beat on medium-high speed until fluffy and creamy - about 3 - 5 minutes. Tip - You can also use your stand mixer fitted with the whisk attachment along with 3 quart mixing bowl that fits a standard tilt-head stand mixer.
- Add the egg white and vanilla extract to the butter mixture and continue to beat on medium-high speed until the mix is light and creamy - about another 3 minutes.
- Add the sprinkles (if using), and stir in by hand with a spatula. Using a cookie scoop (I use a #40 cookie scoop), and scoop the cookie dough into 6 equal portions. Place about 2 inches apart on the prepared baking sheet. Cover the baking sheet with plastic wrap and refrigerate the cookie dough for at least 30 minutes. You can even chill overnight.
- As the cookies are chilling, preheat the oven to 350F degrees, and adjust the oven rack to the middle position.
- Bake the chilled cookies for 14 - 16 minutes, or until the edges are slightly golden. Tip - For a crispier cookie, bake for about 1 minute longer. For a chewier cookie, bake for about 1 minute less.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely. Tip - For a perfectly round cookie - while the cookies are still warm on the baking sheet, use a round biscuit (or cookie) cutter slightly larger than the cookie, and swirl the cookies around the inside of the cutter.
Notes
- Use sprinkles that don't 'bleed' when baked - Like rainbow Jimmies.
- What to do with the leftover egg yolk - My Gluten Free Chocolate Chip Cookies, Gluten Free Blondies, and Peanut Butter Cookies are just a few recipes that use only 1 egg yolk.
- Milk powder - Using this is optional. Use milk powder and not malted milk powder. I use Carnation, but any brand would work. The milk powder makes the cookies creamy, chewier, and gives them a modest crust.
- Chill the dough - This helps the cookies from spreading into little puddles.
- Cool the cookies completely - I find gluten free cookies taste better once they are completely cool.