Whether you’re throwing a birthday party or a want a sweet treat just because, Gluten-Free Funfetti Cookies are sure to please. Made with colorful sprinkles, these cookies make for a fun treat for all to enjoy. You’ll love the chewiness of these Funfetti Cookies. Perfectly crisp on the outside and a softy and chewy texture with the perfect amount of vanilla flavor and sprinkles. You’ll love that these cookies are made with less sugar as compared to a traditional sugar cookie recipe.

Chewy Funfetti Cookies Made simple and Fun

There’s a good chance that even just looking at these cookies will make you smile! They’re fun and colorful and of course, scrumptious. We’re confident that they will make the perfect touch to really any kind of a party whether you’re hosting or you are a guest. You don’t even need a funfetti cake mix to make these gems. These cookies are made with simple ingredients that you might even have on hand.

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Ingredients for funfetti cookies

Butter – use unsalted butter or for non-dairy use plant-based butter of choiceSugar – we use cane sugarBrown sugar – use light brown sugar. Substitute coconut sugar + 2 teaspoons of water for moisture if you would like.EggVanilla extract – use pure vanilla extract for best flavor. Add 1/4 teaspoon of almond extract for additional flavor if you would like.Gluten-free flour blend – if you don’t want or need gluten-free coffee cake, you can use the same amount of unbleached all-purpose flour. For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free FlourBaking soda and baking powderFine saltRainbow sprinkles – for naturally colored, dye-free, sprinkles, try these from Thrive Market

Tip!

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How to make this funfetti cookie recipe

To make this recipe you will need the wet and dry ingredients listed above as well as a bowl, wooden spoon for stirring, measuring cup set, measuring spoons, cookie sheets, and a cookie scoop to form 1-inch balls.

In a mixing bowl or bowl of a stand mixer, cream together the butter, cane sugar, and brown sugar. You can use a stand mixer, handheld mixer, or a wooden spoon for this step. Add the egg and vanilla and stir.Add the flour, baking soda, baking powder, and salt. Stir or mix until well combined. Fold in the sprinkles. Cover the dough and place in the refrigerator for 30 minutes to 1 hour to chill.Preheat oven to 350℉ and line two ungreased cookie sheets with parchment paper.Scoop out cookie dough in 1 ½ – 2 tablespoon and shape dough into 1-inch sized dough balls and place on the baking sheets. Sprinkle each dough ball with a few sprinkles and press in slightly. Bake for 12-14 minutes or until light golden brown on the bottom and edges.Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.

The best way to store funfetti cookies

The cookies will keep best when stored in an airtight container on the counter for 5-7 days. You can also store them in the fridge for longer, 1-2 weeks.

Can these Funfetti cookie be frozen?

Yes, absolutely. You can either freeze the cookies after they are baked and cooled or you can freeze the dough after it is mixed.

For freezing the baked cookies, we recommend storing them in an airtight container, separating the layers with parchment paper. Enjoy the cookies within 2-3 months. To serve, remove the number of cookies you want to serve and let them thaw overnight, in an airtight container on the counter. You can also pop the frozen cookies in the microwave for a more immediate treat starting with 30 seconds and adding 15-30 seconds until cookies are soft and slightly warm.

If freezing the dough. Simply place it in an airtight container and freezer for up to 2-3 months. When you’re ready to bake the cookies, remove the dough from the freeze and let it thaw. The dough should still be chilled when you transfer it to the cookie sheets to bake.

What kind of sprinkles should I use?

Feel free to use whatever kind of sprinkles you would like. You can choose sprinkles that match a holiday or party theme. If you’re looking for a dye-free sprinkle, we recommend these ones.

Do I need to chill the dough before baking?

We recommend chilling the dough for best results. This will help to prevent the cookies from becoming too flat when baked. In addition, it’s easier to handle the dough when it’s chilled. 

More Great Dessert Recipes


Recipe

Gluten-Free Funfetti Cookies

Fun and festive, these Funfetti Cookies will make any party extra colorful and delicious! Made gluten-free with a dairy-free option and made with less sugar, they’re a tasty sweet for all to enjoy. Perfectly crisp on the outside and soft and chewy on the inside. 

Prep: 15 minutesCook: 12-14 minutesTotal: 6 minute

Servings: 24 cookies 1x

Ingredients

1 stick unsalted butter (for dairy-free use plant-based stick butter)
½ cup cane sugar
¼ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 ⅓ cups all-purpose gluten-free flour blend (200g)
½ teaspoon baking soda
1 teaspoon baking powder
Pinch of fine salt
¼ cup rainbow sprinkles, plus more for sprinkling

Instructions

In a mixing bowl or bowl of a stand mixer, cream together the butter, cane sugar, and brown sugar. Add the egg and vanilla and stir until combined.
Add the flour, baking soda, baking powder, and salt. Stir until combined. Fold in the sprinkles. 
Cover the dough and place in the refrigerator for 30 minutes to 1 hour to chill.
Preheat oven to 350℉ and line two cookie sheets with parchment paper.
Scoop out cookie dough in 1 ½ – 2 tablespoon sized balls and place on the baking sheets. Sprinkle each dough mound with a few sprinkles and press in slightly. 
Bake for 12-14 minutes or until light golden brown on the bottom and edges.
Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.
Store cookies in an airtight container.

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Nutrition Information

Serving Size: 1 cookieCalories: 100Fat: 5 g(Sat Fat: 3 g)Sodium: 60 mgCarbohydrate: 15 g(Fiber: 0 gSugar: 7 g)Protein: 1 gCholesterol: 18 mg

Dietary


Dairy-FreeGluten-freeNut-freeVegetarian

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Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!