10 tablespoons (140 g) unsalted butter, at cool room temperature
1/2 cup (100 g) granulated sugar
4 tablespoons (56 g) neutral oil (grapeseed, peanut, canola, or vegetable oil all work)
1 1/4 cups (145 g) confectioners’ sugar
1 egg (50 g, weighed out of shell) + 1 egg yolk (25 g) at room temperature, beaten
2 teaspoons pure vanilla extract
2 cups (280 g) all purpose gluten free flour (I used Better Batter) (see Recipe Notes)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cream of tartar
Gluten free edible decorations, for rolling (optional) (See Recipe Notes)
I used Better Batter original blend all purpose gluten free flour in this recipe. If you use a higher-starch blend, like Cup4Cup or my mock Cup4Cup blend (follow the link in the recipe to the gluten free flour blends page), your cookies will brown less and likely be a bit thicker—especially since the confectioners’ sugar has a bit of starch in it.
The cookie dough must be chilled in the refrigerator before shaping for at least 30 minutes so that it holds its shape and spreads slightly less. If you’d like to chill it for longer, it can be made days ahead of baking. Just be sure to keep it covered tightly so it doesn’t turn dry.
Signature Brands, which makes Cake Mate and Betty Crocker brand sprinkles and nonpareils, typically makes these products gluten free in the U.S. Please always check labels and if you’re at all concerned, please contact the company directly. I do not recommend Wilton brand decorations because they tend not to be reliably gluten free (as per the company itself).
Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the butter and beat until light and fluffy (about 3 minutes). Scrape down the sides of the mixing bowl, add the granulated sugar, then the oil and confectioners’ sugar, eggs, and vanilla, beating well after each addition. Add the flour, xanthan gum, baking soda, salt, and cream of tartar, and beat until just combined. The cookie dough will be relatively thick, but soft. Cover the bowl and refrigerate for at least 30 minutes or until firm.
Divide the dough into 1 ounce portions and roll tightly into a ball, then place about 4 inches apart from one another on the prepared baking sheet. If you want to decorate any of them, place gluten free nonpareils or sprinkles in a small bowl, place the balls of dough in one at a time, and rotate the dough until covered on all sides. Then return to the baking sheet.
Place the baking sheets, one at a time, in the preheated oven and bake for until the cookies are set in the center and lightly brown on the edges (about 12 minutes). Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining baking sheets.