In the bowl of your mixer beat together butter or margarine and sugar until creamy.
Mix in egg and vanilla until well combined.
Finally mix in all the dry ingredients except for the sprinkles. Mix until the dough comes together. Once combined fold in the sprinkles.
Use a cookie scoop to make 1 tbsp size cookie balls and place on a parchment lined cookie sheet. Chill in the freezer for 15 - 3o mins or in the fridge for at least 2 hours before baking. This not only helps the cookie keep its shape but also with the texture of the baked cookie.
When ready preheat oven to 350 and bake chilled cookie dough for 12-13 minutes. The cookies will appear very soft in the centers. Allow the cookies to cool on the cookie sheets for 5 minutes and move to wire rack to cool completely.
Cookies stay soft & fresh for up to 1 week at room temperature.
Use a dairy free butter substitute or Butter Flavored Crisco Sticks for baking.
You can use an egg replacer or flax egg for this recipe with no problems.
These cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.
Gluten Free Funfetti Cookies https://afewshortcuts.com/gluten-free-funfetti-cookies-scratch/