If you’re craving something sweet, soft, and colorful, these gluten-free funfetti cookies deliver every time. Each bite is tender and chewy in the center with lightly crisp edges, and loaded with rainbow sprinkles for that nostalgic sugar cookie vibe. They’re easy to make, great for beginners, and perfect for birthdays, bake sales, or anytime you want a treat that feels like a celebration.
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❤️ What Makes These Cookies So Good:
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When my kids were little, they loved baking anything with sprinkles, the more colorful, the better! At the time, they were the only gluten-free kids in their classes. Now that food allergies are more common, it’s nice to have easy recipes like this that are safe and festive. Let your kids help with the mixing and scooping—it’ll brighten both of your days.
Are you a cookie-holic? You will want to try out my delicious Gluten-Free Cookie Recipes! There are so many yummy choices!
Allergen Information:
This funfetti cookie recipe got a full redo. I decided to make them nut-free, but I will share the version with almond flour in the recipe card notes. These cookies are:
- gluten-free
- soy-free
- oat-free
- nut-free
- dairy-free – using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends, such as my DIY Gluten-Free Flour Blend (gum-free), will also work well.
- Xanthan Gum – If your blend doesn’t have a binder, you will need to add 3/4 teaspoon.
- Sugar – Use cane sugar for sweetness and crisp edges.
- Baking Powder – Use aluminum-free baking powder to avoid any metallic aftertaste.
- Butter – Use unsalted butter. See the Substitutions below for a dairy-free version.
- Eggs – Size large. Eggs help to hold the cookies together and keep them soft.
- Vanilla Extract – Use pure vanilla extract and not imitation.
What Sprinkles Are Gluten-Free?
Most sprinkles are gluten-free. They are mostly sugar and food coloring. The thing to look out for are sprinkles made in facilities that produce wheat.
Surprisingly, the popular Wilton Sprinkles fall into this category of shared equipment. Our family has never reacted to them, but I want you to know because most stores carry their sprinkles. These are safe brands, and you can also read the full list of gluten-free sprinkles.
- Supernatural Sprinkles (like these rainbows)
- Chef’s Select Sprinkles are certified gluten-free.
- Sweetapolita Sprinkles are gluten-free and hold up well to baking.
- Unpretentious Baker Sprinkles are also gluten-free.
Tips For Success:
- Use room-temperature butter and eggs.
- Take special care to measure correctly.
- Chill the dough when possible. Chilling the dough also helps the rice flour soften, eliminating any grittiness.
For more tips, check out my Gluten-Free Cookie Troubleshooting Guide! I also wrote up my favorite Cookie-Making Tools.
How to Make Gluten-Free Funfetti Cookies (Step-By-Step)
Note From The Kitchen: Every gluten-free flour blend behaves a little differently. Some absorb more moisture than others. If your dough feels too sticky, add a little more flour (1 tablespoon at a time). If it’s too dry and crumbly, try adding 1–2 teaspoons of milk or water until it comes together. Don’t be afraid to adjust as needed; once you find your favorite blend, this recipe becomes a no-fail treat!
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Step 1: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, sugar, sprinkles, and xanthan gum (if needed). Whisking adds air and ensures even distribution, which is especially helpful in gluten-free baking.
Step 2: In a separate bowl, whisk the eggs, melted butter (cooled), and vanilla until smooth. Make sure your melted butter is not hot, or it can cook the eggs slightly. Stir the wet ingredients into the dry mixture.
Step 3: Texture check!! Your cookie dough should be soft and easy to scoop. If your cookie dough is firm, add more butter. If your dough is too wet, add a little more flour, 1 TBSP at a time.
Step 4: Place plastic wrap over the bowl and chill the dough for 15-30 minutes. This helps reduce spreading and lets the flour absorb moisture, which softens rice flour grit.
Step 5: Use a cookie scoop to drop the cookie dough balls onto a parchment paper-lined baking sheet. Bake at 350ºF for 8–10 minutes. Your cookies will look slightly underdone in the center. This is normal, and it gives them a soft, chewy texture after cooling.
Let them cool on the pan for 5 minutes before moving to a rack.
You may also want to try these Gluten-Free Cream Cheese Sugar Cookies! They are rolled in sprinkles and baked. You will also want to try these Gluten-Free Vanilla Wafers!
Storage and Freezing Tips:
- Counter or fridge: Store cookies in an airtight container for up to 4 days. I recommend freezing them if you won’t finish them in a couple of days.
- Freeze baked cookies. Store cooled cookies in a freezer-safe bag for up to 5 months. You can also freeze unbaked dough balls; simply bake from frozen and add 1–2 minutes to the baking time.
- To freeze unbaked dough: Scoop dough balls onto a tray and freeze. Once solid, transfer to a bag and bake from frozen. Add 1–2 extra minutes to the bake time.
Frequently Asked Questions:
This often happens if the dough was too warm or your flour blend has more starch than grain. Chill your dough and add 1–2 tablespoons more flour if needed.
A crumbly texture can mean your cookie dough was too dry. Try adding 1–2 teaspoons of melted butter next time, and make sure to measure flour by spooning it into the cup, not scooping directly from the bag.
Absolutely. You can refrigerate the dough for up to 48 hours. Let it warm slightly before scooping if it becomes very firm.
More Gluten-Free Cookie Recipes:
Love This Recipe?
💬 Did you make this gluten-free funfetti cookie recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Gluten-Free Funfetti Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350º F. Use the bake and not convection bake setting.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the 1 1/2 cups gluten free flour blend, 3/4 cup cane sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup sprinkles. Whisk to blend.
- In a smaller bowl, add 1/2 cup unsalted partially melted butter, 2 large eggs, and 1 teaspoon pure vanilla extract. Whisk.
- Blend the wet and dry ingredients until you have soft cookie dough.
- Wrap the bowl in plastic wrap. Chill the cookie dough for 15-30 minutes. This helped eliminate grittiness and prevents spreading.
- Use a medium-sized cookie scoop to drop balls of cookie dough onto the baking sheet.
- Bake the cookies for 9-10 minutes. The baking time will vary by the size of the cookies.
- Remove the cookies from the oven and slide the parchment paper with the cookies onto a cooling rack.
Nutrition
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure. That doesn’t mean others will not work; I have not tested other flours. You can also use my DIY Gluten Free Flour Blend, which is gum-free.
- Add 3/4 teaspoon if your flour blend doesn’t contain xanthan or guar gum.
- Be sure your sprinkles are gluten free. Check the GF Sprinkles List.
- Store in an airtight container in the refrigerator.
- Freeze in a freezer bag for up to 5 months.
- 1 c almond flour
- 1 c gf flour
- 3/4 cane sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup butter
- 1 tsp vanilla
- 2 large eggs
- Sprinkles
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an old April 2016. I added new photos and a video
I made these for a recent graduation party, using school colors sprinkles! So good, and on my list now for quick and easy cookies! Thank you!
Hi Carol, I am thrilled everyone loved these cookies. I love you made them with the school colors. It is a great idea!
These cookies were awesome. They turned out light and fluffy. They were flavorful but not too sweet. Will definitely keep them in the rotation!
I am so glad you loved the cookies. We love all things funfetti! You should try my funfetti cake waffles recipe next.
These were delicious, but mine didn’t hold together very well. Do you think it’s because I used egg replacer? I will definitely make again.
Hi Susie, I haven’t tested egg replacer. Which gluten free flour and egg replacer brand did you use?
These were amazing! Saved this recipe and will definitely make again! I replaced the sugar with a little under 1/2 c of monk fruit/erythritol sweetener, and the cookies were soooo good. Thanks for the awesome recipe!
I am so glad you loved this recipe. I hadn’t thought to use monkfruit sweetener so I am sure many readers will be excited to read this.
Can you roll and cut these for shapes?
Hi Casey, I haven’t tried to roll this cookie dough so I am not sure if they will hold their shape. You may consider adding a little more flour to make the cookie dough firmer, but I am sorry I can’t tell you how much additional flour without making these again.