Bright, cheerful, and full of color, these gluten free funfetti cookies are soft, sweet, and completely covered in sprinkles. They are an easy gluten free cookie recipe for birthdays, holidays, parties, or any day that needs a little extra fun.
Sprinkles have a way of making even a simple cookie feel special. Their bright colors instantly make desserts more festive, and they are especially fun for kids. These gluten free funfetti cookies bring that same happy bakery-style feeling into a homemade recipe that is safe for anyone avoiding gluten, as long as you choose certified gluten free ingredients.
Before being diagnosed with celiac disease, sprinkle cookies were one of those little treats that felt easy to grab and enjoy. After going gluten free, finding a safe version is not always simple. That is why this homemade recipe is such a satisfying option. It keeps the joyful look of a classic sprinkle cookie while using gluten free flour and gluten free sprinkles.
The cookie dough is simple to make, and the finished cookies are soft, colorful, and perfect for sharing. Instead of hiding the sprinkles inside the dough, these cookies are rolled in sprinkles before baking. This gives each cookie a bright, crunchy coating and a funfetti look from edge to edge.
Let’s talk sprinkles
Traditional funfetti treats usually have rainbow sprinkles mixed into the batter or dough. You can do that with these gluten free funfetti cookies if you prefer, but rolling the outside of each cookie in sprinkles gives them a brighter, more festive appearance.
Using sprinkles both inside and outside the cookie can be a little too much. The texture becomes overly crunchy, and the sweet coating can overpower the flavor of the cookie itself. If you want a classic funfetti look inside the dough, stir in a small amount of sprinkles and then add just a few more on top before baking.
Remember two things when purchasing sprinkles:
Not all sprinkles are gluten-free
- Many sprinkles do not contain gluten ingredients, but that does not always mean they are safe for a gluten free diet. Some are made on shared equipment, which may be a concern for people with celiac disease or anyone sensitive to trace amounts of gluten.
- Always read the label before using sprinkles in gluten free baking. Look for sprinkles that are clearly labeled gluten free if you need to avoid cross-contact. This is especially important because these cookies are fully coated in sprinkles, so the sprinkles are a major part of the recipe.
Not all sprinkles taste delicious
Sprinkles can vary a lot in flavor and texture. Some are pleasantly sweet and crisp, while others can taste waxy, bitter, or artificial. Since these gluten free sprinkle cookies are rolled completely in sprinkles, the flavor of the sprinkles really matters.
For the best gluten free funfetti cookies, use sprinkles you already know and enjoy. If you are trying a new brand, taste a few before coating the cookie dough. A good sprinkle should add color and a light crunch without overpowering the buttery vanilla flavor of the cookie.
How to cover the cookie in sprinkles
Coating the cookies is simple. Add your gluten free sprinkles to a small bowl or container. Use a small cookie scoop to portion the dough, then drop each dough ball directly into the sprinkles. The dough is slightly sticky, which helps the sprinkles cling to the outside.
Roll the dough gently in the sprinkles until it is evenly coated. Then place the coated cookie dough ball on the prepared baking sheet. Repeat with the remaining dough, leaving enough space between each cookie so they can spread slightly as they bake.
If the dough becomes too soft while you are working, you can pause for a few minutes and let it firm up. This makes it easier to scoop and roll, especially in a warm kitchen.
How to make the cookie dough
- Cream the butter, sugar, brown sugar, and vanilla together until the mixture looks light and fluffy.
- Scrape down the bowl with a spatula, add the egg, and mix until fully combined.
- Whisk the gluten free flour, baking powder, and salt together in a separate bowl.
- Add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
- Scoop the dough, roll each portion in gluten free sprinkles, and bake until the cookies are set.
For the best texture, measure the gluten free flour carefully. Spoon the flour into the measuring cup and level it off with the flat edge of a knife. Scooping directly from the bag can pack too much flour into the cup, which may make the cookies dry.
Other Gluten Free Cookies You Might Like
- Gluten Free Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Gluten Free M&M Cookies
- Peanut Butter Oatmeal Cookies
- Gluten Free Cookie Cake
Gluten Free Funfetti Sprinkle Cookies
Carolyn
10 mins
10 mins
20 mins
Dessert
American
16 cookies
Equipment
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Stand mixer or hand mixer
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- 2 tbsp brown sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ¼ cups Bob’s Red Mill 1:1 Gluten Free All Purpose Flour spooned and leveled
- 1 tsp baking powder
- ¼ tsp kosher salt
- Gluten free nonpareils or other favorite colorful gluten free sprinkles
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a nonstick baking mat.
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Cream the butter, sugar, brown sugar, and vanilla on medium speed for about two minutes, or until the mixture is light and fluffy.
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Scrape down the bowl, add the egg, and mix until combined. In a separate medium bowl, stir together the gluten free flour, baking powder, and salt.
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Add the flour mixture to the butter mixture and mix until a cookie dough forms. Scrape the bowl halfway through so the dough is evenly combined.
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Use a small portion scoop to drop each dough ball into a bowl of rainbow sprinkles. Roll gently until the outside is coated, then place the dough ball on the prepared sheet pan.
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Bake 6 cookies on a sheet pan at a time for 10 minutes. This recipe makes about 16 cookies.
Notes
To spoon and level flour, spoon the flour into the measuring cup, then level it with the flat edge of a butter knife. This helps prevent adding too much flour to the dough.
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