I asked one of the most amazing food bloggers I know, Joy Wilson, if I could share a gluten free version of my favorite cookie from her new cookbook Homemade Decadence and she said yes! So, here it is…hang on to your apron strings and grab your sprinkles because these Vanilla Bean Confetti Cookies are amazing.
If you have been around for the first few recipes of this series then you know exactly what I am about to say, but just in case you are new to the 12 Days of Gluten Free Cookies craze here are a few things you should know…
- All of the recipes in this series are gluten free and vegetarian, some are vegan, and some are dairy free too. If you have a dietary restriction some of the recipes may just be a simple substitution away from fitting into your diet. So, please check the recipes before deciding that a cookie is not for you and if you have questions leave me a comment. I am here for you!!
- I used King Arthur Flour – gluten free multi-purpose flour for all of the cookies in this series. Why? First, I am not affiliated with King Arthur Flour in any way, I simply wanted to make sure that all of the ingredients I used for these cookies were easy to find. Second, I know that custom blending flours can be intimidating so for now we are going to stick with something easy. The holiday’s are stressful enough without making cookies complicated.
To know me is to know that I am a HUGE Joy the Baker fan. I mean, seriously no one bakes goodies like that lady. (Except maybe my pastry chef mom – love ya mom!) So, naturally when Joy reached out to me and said she would like to send me a copy of her newest book I was over the moon! Seriously, it was like being a kid at Christmas flipping through the pages and when my eyes settled on her Vanilla Bean Confetti Cookies I knew that my little fruit bandit and I had a cookie making date in our future.
I have no words for the excitement that comes over a child when they see sprinkles or as Kash calls them “sprinklers”. He had the best time rolling the dough into the bowl of sprinkles – there were so many giggles! This is our fourth time making these cookies now and to say my kids love them would be an understatement. They have even decided that these are the cookies that they are leaving Santa this year, along with a big fancy glass of milk, and a carrot or two for his reindeer.
I think Santa will be pleased and just may eat more than a nibble of our cookie offerings this year. I mean seriously, what better way to spread holiday cheer than with a belly full of sprinkles?
Want to know more about Homemade Decadence? Although it is not a gluten free cookbook, I have tested quite a few recipes now using King Arthur Flour’s gluten free multi-purpose flour and have had really great success with all of them. If you haven’t checked out Joy’s site she has a few tasty gluten free recipes to offer you there too – just click here.Print
- 1 1/2 cups gluten free all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tarter
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 vanilla bean
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup sprinkles (Preferably jimmies )
- In a medium bowl whisk together the gluten free 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. Split the vanilla bean and scrape the seeds into the bowl. Add the egg 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 1/4 cup of the sprinkles.
- Place the remaining 1/4 cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.
- Place racks in the center and upper third of the oven and preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
- Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 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 3 days.