These gluten-free funfetti cookies require just one bowl and less than 30 minutes to make! They are easy to make at home, perfectly chewy, and so delicious. Plus, I include my top tips for selecting sprinkles that are completely gluten-free.
More Gluten Free Cookie Recipes
Be sure to check out my full list of gluten-free cookie recipes including my chewy gluten-free chocolate chip cookies, gluten-free m&m’s cookies. gluten-free butter cookies, flourless peanut butter cookies with brown sugar and for something new and different, try my cinnamon mesquite cookies.
From Scratch Recipe
There are a lot of recipes out there that use funfetti cake mix as the base for cookies. This recipe is so easy that using a box mix doesn’t really save any time and is much less expensive. Cake mixes only provide the dry ingredients, and this recipe has just 5 – gluten-free flour, salt, baking powder, sugar and sprinkles. No need to pay 5-$6 for that!
I have found that cookies, more than other gluten-free baked goods are very particular about the flour blend used. The best all purpose gluten-free flour for baking is not always the best for cookies. If you want a chewy cookie or crunchy, or cakey cookie using the right flour is key. So I tested these cookies with several gf flour bends to make sure they baked up like the perfect cookie.
Are Sprinkles Gluten-Free?
Yes, there are gluten-free options for sprinkles. In addition to being gluten-free, I also try to avoid artificial colors. It is not easy to find both plant based dyes and gluten-free in rainbow sprinkles. If you are strictly gluten-free, here are the options:
Chef’s Select rainbow sprinkles are the best option if you need certified gluten-free sprinkles, but they do use artificial dyes. These sprinkles’ colors ran a little bit with baking.
Sweets Indeed are labeled gluten-free and are artificial dye-free rainbow sprinkles. They held up the best to the baking process without too much melting or running of colors. But they are not certified GF. When I inquired with the company, this was their reply (March 2021):
“Some of the product we package (which shares equipment) is sourced from facilities that have traces of gluten, peanuts, dairy and tree nuts. We clean all of our equipment with product changeover, however we strongly suggest anyone with a serious allergies to avoid consuming our products. We are working on getting our facility certified by the end of this year so we can assure customers with 100% confidence there are no traces of any allergens listed present in our products.”
Color Kitchen Foods Sprinkles use plant-based dyes and are labeled gluten-free but are manufactured in a facility that is not gluten-free. They state on their website that they are “third-party lab tested for gluten to ensure product meets gluten-free certification standards.”
India Tree uses plant based dyes but doesn’t make a definitive gluten-free statement.
A Great Surprise is also artificial dye free and and is labeled gluten free, but packages the sprinkles an a non-gluten-free facility.
Sweetapolita sprinkles are made in Canada and make some gluten-free sprinkles and some that contain traces of wheat. So read carefully. This is the statement on their FAQs page: “The sprinkles and sprinkle medleys we deem gluten-free are suitable for those with Celiac disease, as they contain no wheat and trace amounts are noticeably less than 20 parts per million.”
Ingredients
I tested many versions of these cookies with several different certified gluten-free flour blends. My go to is usually King Arthur Measure for Measure flour. But no matter what adjustments I made to the recipe they came out a little more cakey. Delicious, but not quite the texture of the chewy cookie that I wanted. The flour blend that worked best was Pamela’s All Purpose Artisan blend.
No matter which flour you use, the flavor will be sweet, buttery and delicious. I enjoyed all the versions I made, but Pamela’s gave me that cookie texture – a little snap on the edges and a little soft in the middle.
All the other ingredients are pretty simple! Salt, baking powder, butter, vanilla an egg and maybe a little milk or water. Add your choice of sprinkles and you’ll have a fun easy cookie.
From Scratch Gluten-Free Funfetti Cookies
Ingredients
- 16 Tbsp unsalted butter melted (2 sticks or 8 oz)
- 1 1/2 c sugar
- 1 egg
- 1 Tbsp milk milk substitute or water
- 1 tsp vanilla extract
- 2 c gluten-free flour blend*
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup rainbow sprinkles see above for gluten-free recommendations
Instructions
- Preheat the oven to 350Β°F and line baking sheet(s) with parchment.
- These cookies can easily be mixed by hand since the butter is melted.
- Mix the melted butter and sugar together in a mixing bowl.
- Beat in the egg, millk and vanilla.
- Add the flour, baking powder and salt and stir to combine.
- Stir in half of the sprinkles by hand.
- Portion about 2 tbsp dough per cookie and roll the top in sprinkles. Place on the baking sheet, spaced about 2 inches apart. Gently flatten the top so they are disk shaped.
- Bake for 12-14 minutes. They will brown just a little on the bottom. Do not be tempted to over bake if they look a little pale.
- Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
- These cookies stay fresh for at least a week when stored in a sealed container.
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