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Crispy old fashioned sugar cookies with sprinkles.
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Crispy Sugar Cookies

These Crispy Sugar Cookies are perfect for the Christmas baking season. This recipe is for old fashioned, no chill, no roll drop cookies.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: old fashioned sugar cookies, crispy sugar cookies, Christmas sugar cookies, gluten free sugar cookies
Servings: 40
Calories: 87kcal
Author: Christine Rooney

Ingredients

Instructions

  • Heat oven to 350 degrees.
  • Soften (but not melt) 1 cup (equals 2 sticks) of unsalted butter. Add 1 cup of granulated white sugar to the butter and cream together using a hand mixer, whisk, or fork.
  • Add 1 egg and 1 tsp. vanilla extract (or flavored extract of choice) to the butter and sugar. Mix until completely combined.
  • In a separate bowl add 2 ½ cups gluten free flour blend (or AP flour if not GF), 1 tsp. baking soda, 1 tsp. cream of tartar, and ½ tsp. kosher salt. Mix together until completely combined.
  • Add the dry ingredients to the wet in thirds. Add a third, mix until combined, and repeat until all of the ingredients are combined. The dough will be dense and a little sticky.
  • Scoop a small amount of dough from the bowl using a spoon or small ice cream scoop. Roll the dough into a ball and place it on a baking sheet. Repeat until the cookie sheet is full (this will vary depending on the size of your cookie sheet).
  • Flatten each cookie slightly in both directions using a fork (this will create a crosshatch pattern). Sprinkle each cookie with your favorite gluten free decorative sprinkles or colored sugar.
  • Place the baking sheet in the oven and bake for 10-12 minutes. Baking times may vary slightly. The cookies will spread and become slightly brown on top when they’re finished.
  • Repeat with the remainder of the dough.
  • Remove the baking sheet from the oven and allow the cookies to cool completely before transferring them to a towel or rack.

Notes

Allow the cookies to cool completely before transferring them from the baking sheet. They are delicate and may break if transferred while still warm.
It's best to add the sprinkles before baking and not to frost them after baking or they may break.
Feel free to flavor the cookies with flavored extract such as peppermint extract in place of vanilla extract.
Food coloring may be added to the dough before baking for a more colorful cookies.

Nutrition

Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 60mg | Potassium: 23mg | Fiber: 1g | Sugar: 5g | Vitamin A: 148IU | Calcium: 7mg | Iron: 1mg