You’ll find me in a bit of a haze this week but I’m here with soft and crunchy gluten free sprinkle cookies!
It’s too cold down in New Orleans to keep our feet on the ground for too long. Down here our houses are lifted three feet off the ground so during these winter cold snaps there’s nothing but frigid air between our uninsulated floor boards and the cold cold ground. Please accept me at my new look: two pairs of socks with slippers. I’m just thankful for a house with power.
We also “celebrated” Mardi Gras by being human popsicles indoors with King Cake, flipping through photos of last year’s Mardi Pardi and dreaming of the next we actually get to dance in the streets about.
Lastly, I think I’m coming to understand why animals hibernate. It’s too cold and there aren’t enough parties so let’s just shut it down. Let’s conserve.
Last week, in an effort to lift my very own spirits I took to the kitchen with a cookie recipe and a box of Fruity Pebbles. Makes sense, right? Winter chills can be solved with a colorful cookie.
These sweet little bites are inspired by another cookie here on joythebaker: Vanilla Bean Confetti Cookies. This baking round we’ll use gluten-free flour and cold cereal.
We’ll start where all good cookies start – with softened butter and granulated sugar.
Cream together until well combined and nearly fluffy. This is a perfect recipe for a hand mixer and an urgent sweet tooth.
When the butter has soften and fluffed with the sugar, add the whole egg, egg yolk, and vanilla extract. Whip it up to combine.
I used King Arthur Flour’s Measure for Measure Blend for these gluten free sprinkle cookies. Use whatever gf flour you like, and add 1/4 teaspoon of xanthan gum if your mix doesn’t include it.
Baking soda, baking powder, cream of tartar and salt round out the dry ingredients.
Use a spatula to stir into a thick batter.
Once the dry ingredients are thoroughly combined, pour in the crisp cereal.
Fold to combine as evenly as possible.
Dollop cookie dough by the two tablespoonful and roll into balls.
Generously coat each cookie dough ball with more cereal and place two inches apart on a parchment lined baking sheet.
I mean just look at this! This is a fun, winter-blues bake away!
The cookies bake to crisp on the outside and chewy on the inside.
Just a perfect little buttery crisp and tender cookie!
These are going to stay stacked up in the cookie jar for the rest of these cold days down south. Maybe you need them to warm up your kitchen too!Print
A chewy and crisp sugar cookie with Fruity Pebble studded and coated for a nice little crunch.
- 1 1/2 cups (204 grams) gluten-free baking flour (I used King Arthur Flour’s Measure for Measure blend)
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick, 113 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup Fruity Pebbles plus a bowlful for dipping
- Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Add the egg, yolk, and vanilla extract, and beat until thoroughly combined.
- Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in 1/2 cup of the cereal.
- Place 1 – 1 1/2 cups of cereal in a medium bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of cereal to cover generously. Place dough balls on a parchment lined backing sheet.
- Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 10-12 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.
You can refrigerate this dough (or even freeze it) before baking but that’s certainly not required. Dough that is chilled before baking will create cookies that don’t flatten as much as those pictured in this post.
Photos with my friend Hannah McSwain.