Recipe: Sprinkle Cookies

Holiday Sprinkle Cookies! Who doesn’t love a good sprinkle?! These cookies make use of a pretty universal gluten free cookie recipe, and for a bit of jazzing up, I roll them in sprinkles first. I made these over the holiday break, hence the red, white, and green. No, they’re not for celebrating Italy, Bulgaria, India (they have an alpine skier!), or for any other country at the 2026 Olympics – they’re a past-due recipe from December. Okay, let’s bake up!

Ingredients

• 2 cups of gluten free flour
• 1 teaspoon of baking soda
• 2 teaspoon of corn starch
• 1/2 cup of white sugar
• a packed 1/2 cup of brown sugar
• 1 cup of salted butter
• 2 eggs
• 1 tablespoon of vanilla
• 1/2 cup of sprinkles

First, gather all of your ingredients. The butter should be at room temperature and set the oven to 350 degrees.

Then, sift the flour, baking soda and the corn starch together and set aside.

Next, cream the butter, vanilla and the two sugars together – I usually do this for at least 5-7 minutes. Add in the eggs one at a time. Then, add in the dry ingredients 1/2 a cup at a time and mix as little as possible.

Roll the dough into 1 inch balls, then roll in the sprinkles, and finish by placing the round cookies onto a silicone lined baking sheet.

Bake at 350 degrees for 12-14 minutes. Then, let them cool for a few moments and eat up.

They’re chewy, sweet with a bit of texture and are perfect with a strong cup of coffee. As with many of the treats I make, these also freeze really well.

Well, thanks for stopping by and if you’re in the mood for more colourful sprinkle cookies, check out these chocolate ones!

Happy baking and we’ll see you again soon.