This small batch of gluten free funfetti cookies yields soft sugar cookies that are chewy, creamy, and so much fun! This easy ecipe for 6 cookies uses a flavorful almond flour blend and a little milk powder to enhance the texture and sweetness of these celebratory cookies!
Prep Time15 minutesmins
Cook Time16 minutesmins
Chill30 minutesmins
Total Time1 hourhr1 minutemin
Course: Dessert
Cuisine: American
Keyword: Almond Flour, Funfetti, Gluten Free, Small Batch, Sugar Cookies
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.
1/2 cup blanched almond flour, 1/4 cup arrowroot flour, 2 tablespoon tapioca flour, ½ tablespoon coconut flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt, 1 tablespoon milk powder
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 2 to 4 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 2 minutes.
1 large egg white, room temperature, 1/2 teaspoon vanilla extract
Add the sprinkles (if using), and stir in by hand with a spatula. Use a medium cookie scoop to scoop the 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.
2 tablespoons sprinkles
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 to 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 cookieuse a round cookie/biscuit cutter larger than the cookie, and swirl the cookies around the inside of the cutter.
Notes
Serving Size - This is a small batch recipe. I have not tested doubling the recipe to make a larger batch, but if you do, use 1 whole egg rather than 2 egg whites.
Yield - The recipe as written will yield 6 cookies.
Sprinkles - Use sprinkles that don't 'bleed' when baked, like rainbow Jimmies.
Milk Powder - You can omit the milk powder. However, milk powder will make the cookies creamy, chewy, and gives them a delicate exterior crust.
Cool the cookies completely - I find gluten free cookies taste better once they are completely cool.
Storing and Freezing - The baked cookies can be stored covered at room temperature for up to 5 days. Or, placed in a tightly sealed freezer bag and frozen for up to 3 months. Thaw at room temperature.