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Gluten-Free Holiday Butter Cookies with Sprinkles.

Easy Holiday Gluten-Free Butter Cookies

I like soft sprinkles, often called JImmies, for these cookies. I find nonpareils too crunchy for these cookies.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Author GlutenFreeBaking.com

Ingredients

  • 2 cups white rice flour (8 ounces; 226 grams)
  • 1/3 cup cornstarch (1 1/3 ounces; 38 grams)
  • 1/3 cup sweet rice flour (1 1/3 ounces; 38 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar (12 1/4 ounces; 348 grams)
  • 2 sticks butter, softened (If you are dairy-free, shortening works well in this recipe.) (1 cup; 8 ounces; 226 grams)
  • 2 teaspoons vanilla extract
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • about 1/2 cup coarse or colored sanding sugar, sprinkles, or quins

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

  2. Whisk together white rice flour, cornstarch, sweet rice flour, baking powder, xanthan gum,and salt. 

  3. Cream together sugar, butter, and vanilla in a large mixing bowl until a thick paste forms, about 1 minute. Add eggs, one at a time, and mix until well combined. Reduce speed to low and add the dry ingredients. Mix for 45 seconds.

  4. Chill dough for 15-20 minutes.
  5. Roll dough, about 2 tablespoons each, into a ball. Dip the top of the dough ball into the sanding sugar. (To make this step go faster, I use a cookie scoop.) Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the palm of your hand.
  6. Bake cookies, about 12-15 minutes, or until lightly golden brown.

  7. Remove cookies from the oven and allow to cool for 3 minutes on the baking sheet. After 3 minutes, transfer cookies to a wire rack to cool. Store cookies in an airtight container.