Gluten-free Sugar Cookies with Sprinkles: These four-ingredient cookies are packed with our favorite Cupcake Almond Butter. They’re tender, buttery, and the easiest Christmas cookies ever. Gluten-Free, Peanut-Free, Paleo, Vegetarian.
Preheat the oven to 350 degrees.. Line a baking sheet with parchment paper.
In a large mixing bowl, combine Noosh Cupcake Almond Butter, sugar and egg. Mix until it forms a thick dough. With a spatula, slowly fold in ⅓ cup rainbow sprinkles (half).
Use a tablespoon or melon baller to form 1-inch balls with the dough. Roll each ball in additional sprinkles, pressing in the sprinkles gently so they stick. Place on lined cookie sheets about 1 1/2 inches apart. Gently flatten the mounds with the bottom of a measuring cup or glass.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Be careful not overbake. Cookies will still be golden around the edges, not brown.
Let cool completely before removing from the cookie sheet. Enjoy!
Make 18 cookies
1 cup Noosh Cupcake Almond Butter
1/3 cup granulated sugar
1 large egg, lightly beaten
2/3 cup rainbow sprinkles