Gluten-Free Confetti Cookies Recipe
Introduction
These Gluten-Free Confetti Cookies are a delightful treat that combines colorful sprinkles with a tender, cake-like texture. Perfect for celebrations or everyday snacking, they are easy to make and just as delicious as traditional cookies.
Ingredients
- 1 package King Arthur Gluten-Free Confetti Cake Mix
- 6 tablespoons (74g) unsalted butter, melted
- 2 large eggs
- 10 tablespoons (142g) unsalted butter, softened
- 1/8 teaspoon table salt
- 4 cups (454g) confectioners’ sugar
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 cup (57g) milk or heavy cream, at room temperature
Instructions
- Step 1: Preheat the oven to 375°F. Lightly grease or line two baking sheets with parchment paper.
- Step 2: In a large bowl, stir together the cake mix, melted butter, and eggs. The mixture will look dry at first but will eventually form a stiff dough.
- Step 3: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. A tablespoon cookie scoop works well here.
- Step 4: Bake the cookies for 10 to 12 minutes until the edges are set and the bottoms are lightly golden. The tops will remain pale and the centers slightly soft.
- Step 5: Remove from oven and cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: To make the frosting, beat the softened butter and salt in a large bowl until fluffy.
- Step 7: Add half of the confectioners’ sugar and beat slowly until well blended.
- Step 8: Mix in the vanilla extract and half of the milk or cream, then beat until fluffy.
- Step 9: Add the remaining sugar, then the rest of the milk, beating until the frosting is light and fluffy.
- Step 10: Spread about 1½ tablespoons of frosting onto each cooled cookie before serving.
Tips & Variations
- For extra color and crunch, fold in some gluten-free sprinkles directly into the dough before baking.
- If you prefer a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk.
- Make the dough ahead and chill for 30 minutes to make it easier to handle.
Storage
Store frosted cookies in a tightly sealed container at room temperature for up to five days. For longer storage, freeze the unfrosted cookies and the frosting separately, then frost just before serving for the best freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different gluten-free cake mix?
Yes, but keep in mind the texture and flavor might vary slightly depending on the brand and ingredients of the mix you choose.
How do I avoid cookies spreading too much while baking?
Make sure your dough is well chilled or stiff before baking and use a tablespoon scoop to portion evenly. Avoid adding extra liquid beyond what the recipe calls for.
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Gluten-Free Confetti Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Delight in these Gluten-Free Confetti Cookies, perfect for celebrations or a sweet everyday treat. Made with King Arthur Gluten-Free Confetti Cake Mix and topped with a fluffy homemade vanilla frosting, these cookies are soft in the center with lightly golden edges, offering a festive burst of color and flavor without gluten.
Ingredients
For the Cookies
- 1 package King Arthur Gluten-Free Confetti Cake Mix
- 6 tablespoons (74g) unsalted butter, melted
- 2 large eggs
For the Frosting
- 10 tablespoons (142g) unsalted butter, softened
- 1/8 teaspoon table salt
- 4 cups (454g) confectioners’ sugar
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 cup (57g) milk or heavy cream, at room temperature
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
- Make the Cookie Dough: In a large bowl, combine the gluten-free confetti cake mix, melted butter, and eggs. Initially, the mixture will appear dry but continue stirring until it forms a stiff dough.
- Shape the Cookies: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Using a tablespoon cookie scoop will help create uniform cookies.
- Bake the Cookies: Place the baking sheets in the oven and bake for 10 to 12 minutes. The cookie edges should be set, and the bottoms turned lightly golden while the tops remain pale with a slightly soft center.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter and table salt together until fluffy. Gradually add half of the confectioners’ sugar, beating slowly until well incorporated.
- Add Vanilla and Milk: Mix in the vanilla extract and half of the milk or heavy cream, continuing to beat the frosting until it becomes fluffy.
- Incorporate Remaining Sugar and Milk: Beat in the remaining confectioners’ sugar and then the rest of the milk or cream. Continue beating until the frosting is light and fluffy.
- Frost the Cookies: Spread approximately 1 1/2 tablespoons of the frosting onto each completely cooled cookie.
- Storage: Store frosted cookies in a tightly sealed container at room temperature for up to five days. For longer storage, freeze unfrosted cookies and frosting separately, then frost just before serving.
Notes
- Use parchment paper for easier cleanup and to prevent cookies from sticking.
- A tablespoon cookie scoop ensures uniform cookie sizes and even baking.
- Do not overbake; cookies should have soft centers for the best texture.
- If freezing, frost cookies right before serving to maintain frosting texture.
- Room temperature milk or cream helps achieve a smooth, fluffy frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten-Free Cookies, Confetti Cookies, Gluten-Free Dessert, Vanilla Frosting, King Arthur Cake Mix, Celebration Cookies
