Grain Free Scoop & Bake Sprinkle Sugar Cookies

For the grain free + gluten free crew I had to bring over a fun cookie recipe I worked really hard on so that the best of the best recipes are all in one place :)

These cookies are ON POINT. I adapted them from a very popular sugar cookie recipe online. Its the same recipe. Its tricky adapting a recipe to become gluten free..but to become grain free tends to be extra challenging! As a result this recipe definitely took some time to figure out.

The cookies are on the sweet side but have a really nice texture!! The sprinkles really add an extra something to them. Please note that this is NOT the recipe to use if your are aiming for cut out sugar cookies. This dough is meant to be scooped & baked. The dough spreads a considerable amount in the oven.

Before you get started baking- we need to talk about THREE IMPORTANT Baking tips.

1. You need to buy a baking scale and you need to use it ALL THE TIME. Coconut flour in particular is a VERY strong flour. It tastes strong, it absorbs liquid like crazy and it can work magically in recipes or destroy them. With all flours accuracy is so so important but anytime I use coconut going forward you can expect to see gram measurements. There is variation is measuring cups, variation in measuring spoons, variation in how everyone fills their cups based on how they do it, how heavily packed a flour is in the bag. There are a million things that can go wrong..and with an ingredient this finicky you need to just snag yourself a $10 scale. It will absolutely guarantee that as long as you follow a recipes directions otherwise that it will turn out!  You can buy any scale- but Im particularly fond of my escali scales (I have two). They come in a really fun assortment of colors! This recipe is listed in grams ONLY for the ingredients that need to be exact- as I know things could get wonky otherwise.  I don’t want anyone to waste their time..and have things turn out bad. I put so much effort into making sure my recipes are perfect-and I want you to have the same results in your kitchen too! Click here to snag my all time favorite baking scale! It comes in a lot of fun colors!

2. All flour companies are not created equal. Every brand processes their flour a little different and this causes them to work different. The finer they are ground the better they work.. I search for the best flours possible and call for them. SO, say you use the target brand coconut flour in this recipe (and that stuff sucks) then you will end up with cookies that spread too much. So, if you want my results I suggest using the brands I call for!

3. Flour substitutions are a TRICKY thing and I don’t recommend them for this recipe unless you want to buckle down and try making this recipe a bunch of times like I did. Before someone asks.. NO you cannot swap almond and coconut flour EVER. (I have gotten that question roughly 454390584390584309 times haha!)

This recipe is Gluten/Grain/Nut Free by default. If you wish to make It Dairy Free you can swap out the butter for earth balance! Other than that I don’t suggest a single change.

For the Sugar is is important you buy Organic Cane Sugar as it typically has a different crystal size than regular white sugar. That makes a difference in how much they spread.

Grain Free Scoop & Bake Sprinkle Sugar Cookies

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Yield: 2 Dozen Cookies

Author: Brittany Angell

Prep time: 20 MinCook time: 12 MinInactive time: 30 MinTotal time: 1 H & 2 M

These cookies are ON POINT. I adapted them from a very popular sugar cookie recipe online. Its the same recipe- but with a different blend of flours so that they can be made grain free! They are sweet and fun to make with just the perfect amount of spread in the oven.

Ingredients

• 14 Tbsp Room Temp or slightly softened SALTED Butter (Or Earth Balance butter for Dairy free)
• 1 Tsp Double Acting Baking Powder (OR: 1 tsp regular baking powder +1/2 tsp baking soda + 1 tsp cream of tarter)
• 159 Grams of Organic Cane Sugar (it must be organic to work correctly!)
• 2 Tsp Vanilla extract
• 1/4 tsp salt (not sea salt.. just regular Mortons salt)
• 1 Large Egg
• 51 grams of Otto’s Cassava Flour (other brands wont work as good)
• 30 grams of Bobs Red Mill Coconut Flour
• 130 grams of Potato Starch OR Sweet Potato Starch (must be starch, not flour)

Instructions

1. Cream butter, Egg, Sugar, Salt, Vanilla and baking powder in the bowl of a stand mixer. (or use a hand blender). Set aside.
2. Weigh out your flours in a separate bowl and mix them together.
3. A little at a time add the flour to the creamed butter mixture. Mixing on low (again in your stand mixer or using a hand mixer). Once all the flour is in there you will end up with a relatively wet dough. Stir in sprinkles if using them (as many or as few as you want). Place the bowl into the fridge to chill for 30-60 minutes. (Or up to 48 hours if you want to make the dough ahead!)
4. Line 2 cookie sheets with parchment paper. Once the dough is chilled and firm- scoop about 2 tbsp worth of dough into 24 balls. Place them on the cookie sheets leaving an inch between them. Sprinkle with more sprinkles if you wish. DO NOT PUSH THEM DOWN. They will spread to the perfect thickness when they bake. Place them back in the fridge to chill again for 15-20 minutes. During this time preheat your oven to 350 degrees.
5. Once the oven is preheated, and the dough is again chilled - quickly place them in the oven and bake about 12 minutes until they are golden on the edges and don’t look totally raw on top. For best results, bake one tray at a time. BUT you can bake both at once - but depending on how well your oven works you may need to keep them in an extra minute or two.
6. Allow the cookies to cool completely before removing them from the tray. They finish cooking as they cool and will only hold together once they have fully cooled.

Notes

Sprinkles are optional- I tested out a few kinds. Nonpareils and Jimmies work best. The little sugar crystals change the color of the dough and muddy it up. Red + green = brown..soo it wasn’t a pretty situation. No matter what sprinkles you use, mix them in minimally because all sprinkles bleed their color. I put them inside my cookies and on top!

Did you make this recipe?

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