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 cookies on a plate](https://cedarbirchmusings.com/wp-content/uploads/2023/07/Strawberry-Sprinkle-Cookies-683x1024.jpg)
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.
![Violife dariy free cream cheese](https://cedarbirchmusings.com/wp-content/uploads/2023/07/Violiferesized-1024x858.jpg)
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.