Celebrate America’s 250th birthday with these festive gluten-free patriotic cookies, loaded with red, white, and blue sprinkles. These cookies are so easy and delicious, nobody will know they are gluten-free. Bake them for celebrations, cookouts, fireworks, or summer gatherings, and trust me, your whole batch will be gone.
Also, carry on the family traditions of remembering our country by bringing the whole family together in the kitchen for this fun, interactive, and memorable baking experience. Here’s a great chance to talk about the history of our country with your littles and enjoy a sweet treat at the same time. The kids will love rolling the cookies in the sprinkles. Now let’s bake!
Why our family loves this recipe
My son and I love this recipe because we can both create these cookies together and share memories in the kitchen. He loves sharing the history of America, facts about the wars, and what makes America so great.
- chewy inside, crunchy outside
- gluten-free, but doesn’t taste like it
- easy to make
- family-friendly recipe that even the kids can join in
- patriotic – celebrate the history of America
What You Will Need for This Recipe
- Butter (unsalted or salted): This recipe has a rich buttery flavor. Make sure the butter is soft. If you use salted butter, make sure to omit the salt or add just a pinch.
- Sugar: granulated sugar works best, but you can also try cane sugar.
- Brown sugar
- Egg: A large egg at room temperature. Fresh eggs from the chicken coop are the best.
- Vanilla extract: I like McCormick Pure Vanilla Extract the best. Do not use synthetic vanilla.
- All-purpose gluten-free flour: Our family prefers Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Baking soda: Bob’s Red Mill is produced in a gluten-free factory
- Baking powder: Bob’s Red Mill is certified gluten-free and aluminum-free.
- Salt
- Patriotic sprinkles: Plus more for rolling: buy gluten-free patriotic jimmies, like Snackathon Patriotic Sprinkles on Amazon
How to Make Gluten-Free Patriotic Cookies
Step 1: In a large mixing bowl, whisk together the dry ingredients until evenly blended. It’s important to make sure the baking soda and baking powder are blended evenly. Our family loves Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Step 2: Blend the wet ingredients! Whisk the egg in a small bowl, ensuring there are no shells. Partially melt the butter; the texture should be somewhere between melted and soft room temperature. For best results, microwave the butter in a small bowl for about 30 seconds. In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Then mix in the egg and vanilla. Using a mixer, add the dry ingredients to the wet ingredients slowly until light and fluffy.
Step 3: Texture profile analysis! Your cookie dough should stick together, not be crumbly, and be easy to roll into balls. If your dough doesn’t look like this, check your ingredients to see what you may have missed. One time, my teaspoon had water in it, so it absorbed the baking powder, which ultimately changed the texture of the cookies. If your texture is up to par, fold in the sprinkles.
Step 4: Chill! Fold in the sprinkles. Cover the bowl and chill in the fridge for up to an hour.
Step 5: Sprinkle! Roll the cookies into 1-1.5″ balls. Pour some sprinkles on a small plate, then roll the balls in the sprinkles.
Step 6: Bake! Then place on a large baking sheet covered in parchment paper. Bake at 350 degrees for 8 to 10 minutes. The cookies will look slightly undercooked, but leave them on the sheet to cook a bit more before transferring them to a cooling rack. Let me cool for about 5-10 minutes before transferring to the cooling rack, they may fall apart.
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How to Store Gluten-Free Patriotic Cookies
- Store your baked cookies in an airtight container for 3-4 days.
- Uncooked batter can be stored in the fridge, covered, for 3-4 days.
Gluten-Free Patriotic Cookies Pro Tips
Don’t fold in the sprinkles too early; check the texture before adding them.
The cookie dough must be chilled for at least 30 minutes to an hour; don’t skip this step.
Don’t overcook the cookies; after you take them out of the oven, they might appear undercooked or not spread out. Give them time to cool, and they will be chewy on the inside and crunchy on the outside.
Frequently Asked Questions
What Sprinkles are Gluten-Free?
Usually, Betty Crocker and Wilton sprinkles are gluten-free. There’s a wide variety of gluten-free patriotic sprinkles on Amazon, such as Snackathon.
Why are my cookies crumbly?
Usually, if your cookies are crumbly, you can try adding 1-2 tbs. of milk. Most of the time, this means you’ve added too much flour, or your ratio of wet to dry ingredients is off.
Why aren’t my cookies spreading?
If the cookies aren’t spreading, you may have added the correct amount of baking powder or soda. Also, once the cookies cool, they tend to spread a bit more.
Do I have to bake the cookies the same day?
No, you don’t have to bake the cookies the same day. You can refrigerate them for 3-4 days before baking.
Can I melt the butter?
Yes, you can melt the butter, but be careful with the cookie dough’s texture. You should still be able to roll the batter into balls, and it shouldn’t be too sticky.
More Dessert Recipes
Gluten Free Patriotic Cookies
Ingredients
Wet Ingredients
- 1 stick butter (unsalted)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
Dry ingredients
- 1 3/4 cup gluten-free flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup patriotic sprinkles, plus more for rolling
Instructions
Whisk the Dry Ingredients
- In a large mixing bowl whisk together the dry ingredients.
Blend the Wet Ingredients
- In a small bowl, melt butter in the microwave for 30 seconds or until the texture is somewhere between melted and room-temperature soft.
- In a separate large mixing bowl, cream the butter and sugar. Then blend in the egg and vanilla.
Mix Wet & Dry Ingredients
- Using a mixer, add the dry ingredients to the wet ingredients slowly until light and fluffy.
- Fold in the sprinkles.
- Roll the cookies into 1-1.5" balls.
- Pour some sprinkles on a small plate, then roll the balls in the sprinkles.
- Chill! Cover the bowl with plastic wrap or aluminum foil and chill for at least 1 hour.
- Bake on a baking sheet covered in parchment paper at 350 degrees for 8 to 10 minutes.
- Let cool for 5-10 minutes. Then transfer to a cooling rack.
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