Hansohn Adventures - Dye-Free Independence Day Sprinkle Cookies

Our family continues to navigate removing artificial dyes from our kitchen and handling my husband's food allergies (Tree-nut, Peanut, Shellfish). For our family, the holiday means extra special treats and finding festive ways to make the day and weekend fun!

We love this homemade version of a commonly found grocery store cookie that accommodates our dietary needs. These cookies also are great as a make ahead option. They freeze great once baked and I find frozen cookies are easier to transport without becoming cookie dust. If you are feeding a larger group - no worries! This recipe also fits into most stand mixers as a double batch!

Instructions:

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

In a stand mixer, combine room temperature butter with sugar. Blend well until it is well incorporated. This is usually approximately 5 minutes.

Add in the egg, milk, vanilla extract and almond flavoring and mix to combine.

Add in the baking powder, salt, baking soda and mix to combine.

Add in the flour. If needed at the end, you can add additional milk, 1 teaspoon at a time until the dough is combined but lightly sticky.

In a small bowl, add the sprinkles. Form the dough into tablespoon size balls. Roll the dough ball into the sprinkle. There is no need to put sprinkles on the bottom of the cookie.

Bake the cookies for 7 to 9 minutes. Let cool on tray for 10 minutes, then transfer to wire cooling racks. Let cool completely.

Then you can enjoy, store in a container or freezer for future enjoyment!