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Sugar sprinkle cookies are loaded with sprinkles. They are crunchy yet soft, slightly chewy, and simply delicious. We used gluten-free flour to make these sprinkle sugar cookies a little healthier. Also, we added a little ginger and cardamom to give the cookies a different flavor. These sprinkle sugar cookies are the perfect delicious sweet treat to calm all your cookie cravings.
Do you sprinkle sugar on sugar cookies before or after baking?
Sprinkles should always be added to cookies before they are baked.
How do you get sugar to stick to cookies before baking?
Use can use egg white to adhere sugar to cookies before they are baked. Separate an egg. Place the egg white into a small bowl and beat it with a fork. Brush each cookie with egg white, then add a light sprinkling of sugar to each cookie and bake them.
Do sprinkles melt in oven?
The sprinkles in the cookies can melt slightly as they bake in the oven. However, as the cookies cool, the mists will harden.
How do you get sprinkles to stick without icing?
To get sprinkles to stick to baked cookies, brush the top of each cookie with a small amount of water or milk. Only add enough water or milk to dampen the cookie. If you add too much liquid, the cookie can become soggy. Dip the cookies into a bowl of sprinkles.
- 2 1/2 cups Gluten-Free All-Purpose Flour
- 4 tablespoons Arrowroot Starch
- 1/2 teaspoon Ground Ginger
- 1/8 teaspoon Cardamom
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 Large Egg Yolk, room temperature
- 2 teaspoons Vanilla Extract
- 2/3 cups Gluten-Free Sprinkles
Whisk the gluten-free all-purpose flour, arrowroot starch, baking powder, sea salt, ginger, and cardamom in a medium bowl, then set it aside.
To a large mixing bowl, add unsalted butter and sugar and beat it for 4-5 minutes with an electric hand mixer until it is light and fluffy.
Mix in the whole egg, egg yolk, and vanilla extra until combined. Add the gluten-free flour mix to the egg and butter mixture and mix until combined. Do not overmix the cookie dough.
Fold in the gluten-free sprinkles with a rubber spatula, then divide the cookie dough into 24 balls that are about 1 1/2 tablespoons in size.
Place the sugar cookie dough on the prepared baking sheets with one 1/2-inch space between each cookie. Place the sugar cookie dough in the freezer for 8-10 minutes until they firm up.
Flatten the cookie dough slightly until it is about 2-inches in thickness.
Bake the sugar sprinkle cookies for 8-10 minutes until the edges of the cookie turn golden.
Let the sugar sprinkle cookies sit on the baking pan for 2-3 minutes, then place them on a wire rack to cool completely.
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