Description
These gluten-free vanilla bean slice and bake cookies have the classic sugar cookie flavor and a soft, tender texture with a slight chew. Rolled in colorful Christmas sprinkles before slicing and baking, they’re an easy and festive holiday treat made with just 8 ingredients. The simple make-ahead dough makes your holiday baking a breeze and can be chilled up to 3 days before baking!
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla bean paste
- 2 ¼ cups (270 grams) gluten free measure for measure flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 3-oz container Christmas jimmies (sprinkles)
Instructions
- Cream the butter and sugar together on medium-low speed in a stand-mixer fitted with the paddle attachment. Once the mixture is creamy, scrape the bottom of the bowl and the paddle. Add the egg, egg yolk, and vanilla and beat on medium-low until fully combined.
- Whisk the gluten free flour, baking powder, and sea salt in a bowl. With the mixer running on low, slowly add the dry ingredients to the wet until the cookie dough is fully mixed and gathering around the paddle.
- Roll the dough into a big ball then divide it into two equal portions. Roll each portion into a log that is about 6 inches long. Pour about half of the sprinkles on a piece of parchment then carefully roll the log in the sprinkles to coat. Add more sprinkles as needed for the second log. Wrap both logs in plastic wrap then chill for at least 2 hours or up to 3 days.
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
- Slice off and discard the very ends of each log, then cut the logs into ¼-inch thick slices. Place the cookies on the parchment lined baking sheets at least 1 1/2 inches apart.
- Bake the cookies for 12-15 minutes until the tops no longer look shiny and look matte/dry and the bottoms are lightly golden brown.
- Cool the cookies on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.
Notes
I’ve tested this recipe with both King Arthur Gluten Free Measure for Measure Flour and Bob’s Red Mill 1 to 1 Baking Flour. Both produce reliable and delicious results. Just make sure to measure the flour by weight for the most accurate results.
For the sprinkles, I’ve noticed that jimmies don’t bleed their color as easily as nonpareil style sprinkles or colored sanding sugars. I recommend jimmies for that reason though you can honestly use whatever you like if you don’t mind the colors bleeding into the dough!
You might not use all of the sprinkles in the container but I recommend having an entire 3-ounce container ready. Pour out half of the sprinkles at first to roll the first log of dough, then add more as needed for the second one.
The cookie dough will be on the softer side but not sticky. You can use plastic wrap or parchment paper to help shape and roll it into logs as needed.
I don’t recommend chilling the dough for longer than 3 days in the fridge as it tends to start drying out.
A sharp chef’s knife is best for slicing the cookies. Cut straight down rather than sawing back and forth.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Cook Time: 12-15 minutes
- Category: Dessert