Gluten-Free Sugar Cookies with Pink Frosting and Sprinkles
These Gluten-Free Sugar Cookies with Pink Frosting and Sprinkles are a delightful, crowd-pleasing treat that's perfect for any occasion! Made with a tender and buttery gluten-free dough, these cookies bake up soft, chewy, and melt-in-your-mouth delicious. Topped with a creamy pink frosting and a sprinkle of colorful, gluten-free sprinkles, they’re as beautiful as they are tasty. The dough is simple to whip up, with easy-to-find ingredients like gluten-free all-purpose flour, granulated sugar, and vanilla extract. Plus, the frosting adds a touch of sweetness and fun that kids and adults alike will adore. Whether you’re baking for a party or simply indulging your sweet tooth, these cookies are quick to prepare and guaranteed to impress. Perfect for anyone sensitive to gluten, they’re a festive treat that everyone can enjoy!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (skip if your flour blend includes it)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Pure vanilla extract
- 2 cups Powdered sugar (for frosting)
- 0.25 cup Unsalted butter (softened, for frosting)
- 2 tablespoons Milk (dairy or non-dairy, for frosting)
- 0.5 teaspoon Pure vanilla extract (for frosting)
- 0.5 teaspoon Pink food coloring (gel or liquid)
- 0.25 cup Gluten-free sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the butter mixture, beating until fully combined.
Gradually mix the dry ingredients into the wet ingredients, a little at a time, until a soft dough forms.
Divide the dough into two portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for 30 minutes to firm up.
Once chilled, lightly flour a clean surface with gluten-free flour and roll out one disc of dough to about 1/4-inch thickness.
Cut out desired shapes using cookie cutters and place them on the prepared baking sheets, spacing them about 1 inch apart. Repeat with the second disc of dough.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges just begin to turn golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the powdered sugar and softened butter together in a medium bowl until well combined.
Add the milk and vanilla extract, and beat until smooth and creamy. If the frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.
Mix in the pink food coloring until the frosting is evenly colored.
Once the cookies are completely cooled, spread a layer of pink frosting over each cookie and decorate with gluten-free sprinkles.
Allow the frosting to set for 20-30 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 781.5 g | 284% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 499.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
