I recreated classic funfetti sprinkle cookies as Simple Gluten Free Cookies with just a few pantry swaps and a sprinkle-dipped edge, and I’m sharing the simple trick behind them.

Jump to Recipe

If you miss funfetti like I do, these Gluten Free Sprinkle Sugar Cookies are the small joy you need. I love how the gluten free 1-to-1 all purpose flour blend makes them tender, and rolling the edges in rainbow sprinkles gives each bite a little party.

They ended up being what I call Good Gluten Free Cookies, not fussy at all, and honestly kinda addictive. I keep telling friends they’re Simple Gluten Free Cookies with a pop of color, and nobody believes they’re gluten free until they take a bite.

Try one, you’ll see what I mean.

Ingredients

Print Recipe (No Advertisments)

Gives structure and carbs, often fortified with iron and B vitamins.
Adds tenderness and crisp edges mostly starch so high in carbs.
Helps bind and trap air, makes crumb less crumbly used sparingly.
Rich fat that adds flavor creates tender slightly crisp cookies.
Primary sweetener helps spread and brown pure carbs no protein.
Adds moisture protein and structure helps cookies hold together.
Small bit gives aroma and depth not sweet on it’s own.
Bright colors mostly sugar adds crunch and fun melts a little.

Ingredient Quantities

2 1/4 cups gluten free 1-to-1 all purpose flour blend

2 tablespoons cornstarch

1 teaspoon xanthan gum (omit if your flour blend already has it)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons milk or cream

3/4 cup rainbow sprinkles (jimmies or nonpareils), plus extra for dipping

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line baking sheets with parchment paper or a silicone mat. Measure flour by spooning into the cup and leveling off, have the butter at room temp and the egg ready.

2. In a bowl whisk together 2 1/4 cups gluten free 1 to 1 all purpose flour blend, 2 tablespoons cornstarch, 1 teaspoon xanthan gum (omit if your flour blend already has it), 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine sea salt.

3. In a stand mixer or with a hand mixer beat 1 cup unsalted butter softened and 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl then add 1 large egg and 1 teaspoon vanilla extract and mix until combined. Add 2 tablespoons milk or cream and mix briefly.

4. Add the dry ingredients to the wet in two additions on low speed, mixing just until no dry streaks remain. Do not overmix or the cookies can turn tough. If the dough seems too dry, add extra milk 1 teaspoon at a time.

5. Gently fold in 3/4 cup rainbow sprinkles with a spatula, folding just enough to distribute them. Tip: nonpareils bleed less than jimmies, but both work. Folding by hand helps avoid breaking the sprinkles and turning the dough into a rainbow puddle.

6. Chill the dough in the fridge for 30 minutes to 1 hour until firm enough to scoop. If you’re short on time, pop the dough in the freezer for 10 to 15 minutes. Chilling helps the cookies hold their shape and reduces spreading.

7. Scoop dough by heaping tablespoon or a small cookie scoop, roll each ball in extra sprinkles to coat the outside, then place on the prepared sheet about 2 inches apart. Gently press each ball down to about 1/2 inch thick so they bake evenly.

8. Bake at 350 F for 9 to 12 minutes until the edges are set and the tops look slightly dry. Rotate the pan halfway through baking for even color. Don’t wait for them to brown, they finish setting as they cool.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. They firm up as they cool and taste best once not piping hot.

10. Store cooled cookies in an airtight container at room temp up to 3 days or freeze baked cookies up to 3 months. Extra tip: if you want softer cookies warm them 10 seconds in the microwave before serving.

Equipment Needed

1. Oven set to 350 F and two rimmed baking sheets lined with parchment paper or a silicone baking mat
2. Measuring cups and spoons plus a flat knife or bench scraper to level flour (spoon it in dont pack it)
3. Large mixing bowl and a medium mixing bowl
4. Whisk for the dry ingredients
5. Stand mixer or hand mixer with paddle or beaters
6. Rubber spatula and a wooden spoon for folding and scraping
7. Cookie scoop (heaping tablespoon) or a tablespoon and a small bowl for extra sprinkles
8. Wire cooling rack, an airtight container for storage, and access to the fridge or freezer to chill the dough

FAQ

Can I use a different gluten free flour blend? Yes, but stick to a 1-to-1 all purpose blend meant for cookies. If your blend has no xanthan gum add 1 tsp, and be ready to chill the dough a bit longer since some blends absorb liquid different. Measure by spooning into the cup and level it off so you dont end up with too much flour.

Do I have to add xanthan gum? Only if your flour blend doesnt already include it. For this recipe about 1 tsp for 2 1/4 cups is right. If you skip it the cookies can be crumbly and spread more.

Why do my cookies spread too much? Usually the butter is too soft or the dough was overworked. Chill the dough 30 to 60 minutes before baking, dont use melted butter, and avoid overcreaming. Also bake on parchment or silicone and dont crowd the sheet.

Will the sprinkles bleed their color into the cookie? Sometimes, yes. To cut down on bleeding use jimmies or sprinkles labeled for baking, press them gently onto the top right before baking, or add extra sprinkles after the cookies cool a bit. Cooler dough and shorter bake times help too.

Can I make the dough ahead or freeze it? Absolutely. Chill the dough up to 3 days, or scoop and freeze on a tray then transfer to a bag for up to 3 months. Bake from frozen, add 1 to 3 minutes to the bake time depending on size.

How do I make these dairy free or egg free? For dairy free use a stick style vegan butter and plant milk. For egg free try 1 tbsp ground flax mixed with 3 tbsp water or a commercial egg replacer, but texture will be slightly different since eggs help with structure.

Gluten Free Sprinkle Sugar Cookies Recipe Substitutions and Variations

Cornstarch: swap 1:1 with arrowroot or tapioca starch, they both give a tender crumb (tapioca adds a touch more chew).
Xanthan gum: use guar gum 1:1 or psyllium husk powder 1:1 (psyllium can make dough a bit denser), or for a quick binder try 1 tsp ground chia + 2 tsp water, let sit 5 minutes.
Butter: use a dairy free stick butter 1:1 for vegan cookies, or coconut oil 1:1 but chill the dough longer so the cookies don’t spread too much.
Egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg, let thicken 5 minutes) or 1/4 cup applesauce for a softer, cakier cookie.

Pro Tips

1) Weigh the flour if you can. Spoon and level is fine but a scale saves you from dry crumbly dough. For 2 1/4 cups aim around 280 grams but every gluten free blend is different so stop when the dough feels slightly tacky not dusty dry.

2) Get the butter temperature right. It should be soft enough to crease with your finger but not greasy or melting, otherwise the cookies spread too much. If it gets too soft, chill the bowl 10 minutes, if it’s too cold beat it a bit longer or let it sit a few minutes. Little fixes like that save a lot of ruined batches.

3) Minimize sprinkle bleed. Use nonpareils if you want brighter dots, they leak less than jimmies. Fold sprinkles in by hand only until they’re just distributed, don’t overmix. When you roll balls in extra sprinkles press gently and then chill the scooped balls so the sprinkles set instead of turning the dough into a rainbow mush.

4) Freeze dough balls for make ahead cookie magic. Scoop onto a tray, freeze until firm then bag them. Bake straight from frozen adding about 1 to 2 minutes to the time so they don’t overspread. To keep baked cookies soft store with a slice of bread or warm each cookie about 10 seconds in the microwave before serving.