Gluten-Free Funfetti Sugar Cookies
PersonalPoints™ per serving
Be sure to use a gluten-free flour that’s for baking; it will contain xanthan gum. The dough will be sticky; use a cookie scoop for easy release of the dough onto the pan. The cookies end up with an irresistibly soft, slightly chewy texture.
Gluten-free baking flour
¼ cup(s), softened
Plain fat free Greek yogurt
1 large egg(s)
½ cup(s), divided
- Arrange one oven rack in the lower third of the oven and another rack in the upper third. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, combine the butter and yogurt; beat with an electric mixer on medium speed until well combined. Add the sugar and beat at medium speed until well combined. Add the vanilla and egg and beat at medium speed until thoroughly combined (the mixture might look curdled). Add the flour mixture; beat at low speed until just incorporated. Add 6 tbsp sprinkles; beat at low speed until just incorporated (the dough will be sticky).
- Scoop slightly rounded tablespoonfuls of the dough onto the prepared pans, 12 per pan. Moisten your fingers (to keep the dough from sticking) and gently flatten the dough mounds. Sprinkle the remaining 2 tbsp sprinkles evenly over the dough.
- Bake until set and lightly browned on the bottom, 10 to 12 minutes, rotating the pans after 5 minutes.
- Serving size: 1 cookie