Servings: 24 cookies 1x
Ingredients
- 1 stick unsalted butter (for dairy-free use plant-based stick butter)
- ½ cup cane sugar
- ¼ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose gluten-free flour blend (200g)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of fine salt
- ¼ cup rainbow sprinkles, plus more for sprinkling
Instructions
- In a mixing bowl or bowl of a stand mixer, cream together the butter, cane sugar, and brown sugar. Add the egg and vanilla and stir until combined.
- Add the flour, baking soda, baking powder, and salt. Stir until combined. Fold in the sprinkles.
- Cover the dough and place in the refrigerator for 30 minutes to 1 hour to chill.
- Preheat oven to 350℉ and line two cookie sheets with parchment paper.
- Scoop out cookie dough in 1 ½ – 2 tablespoon sized balls and place on the baking sheets. Sprinkle each dough mound with a few sprinkles and press in slightly.
- Bake for 12-14 minutes or until light golden brown on the bottom and edges.
- Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.
- Store cookies in an airtight container.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 100
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 60 mg
- Carbohydrate: 15 g
- (Fiber: 0 g
- Sugar: 7 g)
- Protein: 1 g
- Cholesterol: 18 mg