Soft and chewy, these strawberry sprinkle cookies are great for that sweet treat. They are dairy free and gluten free so are a go for those with these food allergies. These cookies are reminiscent of the Pillsbury Funfetti mix that we grew up with. Super easy, let’s get to it….
Strawberry Cream Cheese Note
We use the Violife Strawberry Cream Cheese which is dairy free and fantatastic. They do a great job on the texture and flavor without added carrageenan. This is on our favorite dairy free alternative list.
Strawberry Sprinkle Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12
cookies9
minutes300
kcalFestive and chewy, these dairy free and gluten free strawberry sprinkle cookies are a fun addition to the table.
Ingredients
1/2 C. Strawberry Cream Cheese (Violife)
2 Tbs. Oil (I used EVOO)
2 Large eggs
2 tsp. Strawberry Extract
1 C. Sugar
1 1/2 tsp. Xantham Gum
1 C. Brown Rice Flour
3/4 C. Tapioca Starch
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
Large pinch of salt
1/4 C. Multi-colored Sprinkles
Pink food coloring as desired
Directions
- Beat the cream cheese, oil, eggs, extract, and sugar until smooth.
- Add in the xantham gum, brown rice flour, and tapioca starch and mix.
- Add remaining ingredients and mix until smooth. The batter should be a little bit loose.
- Refrigerate for 15 minutes to firm up. Preheat oven and grease a cookie sheet.
- Drop by spoonfuls about 2 inches apart and bake for approximately 8-10 minutes until set and just starting to turn golden.
- Makes 2 dozen. Store extras in an air tight container.
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