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small plate with gluten free funfetti cookies. Spilled sprinkles with small bowl on right. mil glass and cooling rack with cookies in back.

Gluten-Free Funfetti Cookies

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 3 dozen
These gluten-free funfetti cookies are soft and buttery and mix up in less than 10 minutes. Information on gluten-free sprinkles is included.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins


  • 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


  • Preheat the oven to 350°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 the sprinkles by hand.
  • Portion about 2 tbsp dough per cookie, 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 a week when stored in a sealed container.


*These cookies worked best with Pamela's All Purpose Artisan Blend Flour. King Arthur Gluten-Free Measure for Measure Flour made for slightly cakey cookies. Cup4Cup (contains milk powder) is similar and should work too.
*If you use a flour blend that does not contain xanthan gum, add 1/2 tsp to the recipe.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.