Gluten Free Holiday Sprinkle Sugar Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 cups Granulated sugar
  • 1 jar Holiday sprinkles, small round
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter

Found on breezybakes.com

Description

Ingredients

• 2 sticks (16 tablespoons) butter, room temperature
• 1 large egg
• 1½ cups granulated sugar
• 1½ teaspoons vanilla extract
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2¾ cups Bobs Red Mill 1:1 Baking Flour
• jar of small round holiday sprinkles

Directions

• In a large mixing bowl or stand mixer, cream together butter, sugar, and egg until light and fluffy. Add vanilla and mix until incorporated. Add salt and baking soda and mix well. Add 2 cups of flour and mix until well incorporated, scraping down the sides as needed. Add remaining ¾ cup of flour and mix on low until dough is smooth and pulls away from sides of bowl.
• Wrap dough in plastic wrap and chill for at least 1-2 hours until firm.
• Once ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper or silpat baking mat.
• Pour sprinkles into a shallow bowl. Scoop rounded tablespoons of dough and roll into a ball between palms of your hand. Roll ball of dough in sprinkles to completely cover. Repeat with dough, placing balls 2 apart on cookie sheet.
• Bake cookies, one pan at a time, at 375 degrees for 11-13 minutes or until edges are golden brown. Remove from oven and slide paper with cookies onto a cooling rack. After 5 minutes, transfer cookies off paper onto cooling rack and reuse paper for another batch. Continue until all dough is gone.
• Store leftover cookies in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.