Gluten-Free Christmas Cookies

Ingredients

• 2 cups gluten-free 1:1 baking flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 12 tablespoons softened butter (1 1/2 sticks)
• 1 1/2 cups white sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 tablespoons buttermilk or unsweetened almond milk
• 1/2 cup sprinkles (+ more for topping)

Instructions

1. 1

   In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

2. 2

   In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. 3

   Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.

4. 4

   Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.

5. 5

   Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)

6. 6

   Preheat the oven to 350F. Place the cookies 2 inches apart on a lined baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!