These Funfetti Cookies are soft and chewy cookies that are loaded and topped with rainbow sprinkles! The cookie base is that of an eggless chocolate chip cookie versus a sugar cookie and the result is so delicious! The cookies are gluten free, nut free, eggless and easily vegan! If that wasn't enough, they take less than an hour from start to finish and make 6 large cookies!
These funfetti cookies are a party in your mouth just like my Sprinkle Sugar Cookies and my Fruity Pebbles Cookies! They're thick and chewy with a little crunch from the sprinkles like my Chocolate Sprinkle Cookies! Best yet, this recipe makes 6 large or 12 small cookies and only requires 15 minutes of chill time just like my Mini Chocolate Chip Cookies!
For more small batch cookie recipes, try my Small Batch Chocolate Chip Cookies, Eggless Chocolate Cookies and my Happy Birthday Cookie.
Reasons to Love these Funfetti Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Small Batch- This recipe only makes 6 delicious treats just like with my Small Batch Sugar Cookies!
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Chewy Inside- The cookies are chewy and have loads of sprinkles!
- Sprinkles- They are loaded and topped with rainbow sprinkles like my Birthday Muffins!
- Quick Chill Time- They only require 15 minutes of freezer time before baking!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture like in my Chocolate Chipless Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Sprinkles- Make sure to use a brand that's gluten free like in my Heart Shaped Chocolate Chip Cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Make sure the sprinkles you use are gluten free/vegan.
Make this Recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoons of packed AP Flour (126 grams plus 2 tablespoons).
- Only use 1 tablespoon of milk.
- Still chill the dough.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Funfetti Cookies
Here are the step by step instructions to make these confetti cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda and kosher salt until combined.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
Beat the dark brown sugar and unsalted butter until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients and Fold in the Sprinkles
Slowly beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides of the bowl.
Once combined, gently fold in the rainbow sprinkles using a spatula. Freeze for 15 minutes.
Step 6: Scoop the Dough and add Additional Sprinkles
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 6 scoops.
Pour the additional 2 tablespoons of sprinkles into a small bowl. Press the tops of all the dough balls into the sprinkles. Gently push down on the sprinkles to make sure they stick.
Step 7: Bake the Cookies and Cool
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let the cookies cool, they will break apart into a giant mess.
Expert Baking Tips
- Use Packed Cups of Flour- Usually in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works better to help the baked goods keep their shape. So, for this recipe use packed cups or use the gram amount:(126 grams plus 2 tablespoons).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use softened or melted butter. Since these cookies have zero eggs, if you use melted butter the cookies will spread into a giant mess while baking. If you're using vegan butter, have it be on the colder side vs room temperature.
- Freeze the Dough- Do not skip this step. If you don’t freeze the dough for at least 15 minutes prior to baking, the cookies will spread in the oven and be flat and thin.
- Clean Your Cookie Scoop- If you noticed the cookie dough is getting sticky, wash and dry your cookie scoop halfway through making the dough balls to clean off any excess dough that is stuck on.
- Wet Your Hands- If the cookie dough is sticking to your hands while forming the dough balls, rinse your hands and then shake off any excess water. You want your hands slightly wet but not dripping wet. This will help prevent the dough from sticking. If the dough balls need some reshaping, simply use your slightly wet hands to make the dough ball tops smooth.
- Reshape your Cookies- If you want the cookies nice and round, reshape them as soon as they come out of the oven. Simply use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag in the fridge.
If doing this, there is no need to chill it again, prior to baking.
Or, you can make the dough and freeze it for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, and these are no exception.
I recommend making them the same day.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 2 days.
If you want the cookies warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered.
Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.
More Sprinkle Recipes You'll Love
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📖 Recipe
Funfetti Cookies
Ingredients
- ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 rounded tablespoon cornstarch mixed with 1 ½ tablespoons water
- ½ cup plus 2 tablespoons dark brown sugar , packed
- ¼ cup unsalted butter or vegan baking stick, room temperature
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup rainbow sprinkles keep 2 tablespoons seperate
Instructions
- In a medium bowl, whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and the ¼ teaspoon kosher salt until combined.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- Add the ½ cup plus 2 tablespoons dark brown sugar and the ¼ cup unsalted butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to cream together until soft. About 2 minutes.
- With the mixer on low speed, slowly beat in the cornstarch water, the 2 tablespoons of milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- Still on low speed, slowly beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides of the bowl.
- Once combined, gently fold in ¼ cup plus 2 tablespoons of sprinkles using a spatula.
- Place the dough in a freezer safe bowl and pop the entire bowl of dough in the freezer, uncovered, for 15 min. While the dough is chilling, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the freezer and use an ice cream scoop or a large cookie scoop to scoop the dough onto a clean plate. There should be 6 scoops. (I use a 2 ounce cookie scoop).The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want your hands slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to get off any stuck on dough.
- Pour the extra 2 tablespoons of sprinkles into a small bowl. Press the top of each dough ball into the sprinkles and gently press the sprinkles down with your hand to make sure they stick to the dough.
- Place the cookies on the baking sheet about 4 inches apart. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool, the cookies will break apart into a giant mess.
Nancy says
So yummy!!!! I made mine into sandwiches!
Lee says
Such a fun idea!!! Thanks!!
John says
These cookies are so delicious and easy to make!
Lee says
Thanks!
Allison says
I made these with regular flour and my dairy-free brown sugar creamer for milk. These are DELICIOUS! Keep an eye on the oven but wait until golden crisp— the inside will still be chewy!