Gluten Free Sprinkle Cookies
These Gluten Free Sprinkle Cookies use our chocolate chip cookie base with out the chocolate chips! If you are a fan of sprinkles this recipe is for you!
One of the keys to achieving the perfect gluten-free cookie is the quality of the ingredients. Josie’s Best uses their own Muffin and More mix, a versatile blend that provides a reliable foundation for various baked goods. This mix, combined with simple ingredients like baking soda, salt, butter, and sugars, ensures that the cookies have the right balance of sweetness and chewiness. The inclusion of Singing Dog Vanilla adds a rich, aromatic note that elevates the flavor profile of the cookies.
A few important steps to ensure the best results:
First, it is essential to beat the eggs and sugars well to incorporate air, which helps create a light and fluffy dough.
Mixing the dry ingredients into the wet mixture should be done gently to avoid overworking the dough, which can result in tough cookies.
Chilling the dough is another crucial step, as it helps to solidify the fat and develop the flavors, leading to a better texture and taste once baked.
When it comes to baking, spacing the cookies properly on the baking sheet is important to ensure even cooking. Josie recommends placing about nine cookies per sheet to prevent them from crowding and merging into each other.
Baking until the edges are barely set and tapping the cookies gently before removing them from the oven helps achieve a chewy texture.
Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack is another tip that contributes to their perfect finish.
For the gluten free chocolate chip cookie recipe and additional tips on making these delightful cookies, visit Josie’s Best Gluten-Free Chocolate Chip Cookies.
Enjoy! 🍪 Josie
Ingredients
- 2 cups Josie’s Best GF Muffin and More mix
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup room temp butter
- 1/4 cup oil of choice (we recommend olive oil or avocado oil)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 TBSP Singing Dog Vanilla
- 1 egg
- 1/2 cup of your favorite sprinkles
Instructions
- Whisk together Muffin and More mix, baking powder, baking soda, and salt. Set aside.
- Beat Butter (or alternative) and sugars well.
- Add vanilla and egg -beat well.
- Add flour mixture and combine until incorporated and comes off the sides of your bowl clean, but don’t overdo it! Fold in sprinkles.
- Wrap dough in plastic wrap and chill for at least an hour.
- When ready to cook Preheat oven to 350 and line a cookie sheet with parchment.
- Allow the dough to warm up at room temp for about 10 minutes. The dough may seem crumbly – that’s ok it won’t be a dry finished cookie! Scoop the dough by tablespoons and roll into balls. Arrange them with plenty of space on the cookie sheet. I get about 9 to a sheet.
- Bake for 11-12 mins until edges are brown and cookie is barely set.
- Remove from the oven and tap the cookie sheet gently on the stove (this ensures a chewy cookie!)
- Allow to cool for about 5 mins on the cookie sheet before removing to cool fully on a wire cooling rack.
- I like to have two cookie sheets ready and rotating in the oven so I can get the cooking done quickly.
Makes about 3-dozen cookies, Enjoy!
Review Gluten Free Sprinkle Cookies.