These Funfetti Cookies are soft and chewy cookies that are loaded and topped with rainbow sprinkles! The cookie base is that of a chocolate chip cookie versus a sprinkle 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! They're soft and chewy with a little crunch from the sprinkles! Best yet, this recipe makes 6 large or 12 small cookies and only requires 15 minutes of chill time!
REASONS TO LOVE THESE COOKIES
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Soft & Gooey Inside- The cookies are chewy and have loads of sprinkles!
- Sprinkles- They are loaded and topped with rainbow sprinkles!
- 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 one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much.
- 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.
- Milk- Use any milk of your choosing for added moisture.
EXPERT BAKING TIPS
USE ROOM TEMPERATURE BUTTER/ VEGAN BAKING STICK
Do not use melted butter.
Since these cookies have no eggs, if you use melted butter the cookies will spread into a giant mess while baking.
CHILL THE DOUGH
I know this seems like a step you could skip if you’re in a rush, but please don’t.
Cookies without eggs spread way more than cookies with eggs.
If you don’t pop the dough in the freezer for 15 minutes, the cookies will spread and be flat and thin.
RESHAPE THE COOKIES
If you want your cookies nice and round, and less spread out, reshape them as soon as they come out of the oven.
Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. I prefer to push them back into a circle with a spatula.
If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
STEP BY STEP INSTRUCTIONS WITH PICTURES
Here are the steps to make these cookies!
STEP 1: WHISK TOGETHER THE DRY INGREDIENTS
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
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 SUGAR
Add the dark brown sugar and softened butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to combine.
STEP 4: ADD IN THE OTHER WET INGREDIENTS
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
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
STEP 6: FOLD IN THE SPRINKLES
Fold in ¼ cup plus 2 tablespoons of sprinkles using a spatula.
STEP 7: CHILL THE DOUGH AND PREHEAT THE OVEN
Pop the entire bowl of dough in the freezer for 15 min. Make sure the bowl is freezer safe.
While the dough is chilling, preheat your oven and line a baking sheet with parchment paper.
STEP 8: SCOOP THE DOUGH
For the cookies, use an ice cream scoop to scoop the dough onto the parchment lined baking sheet.
There should be 6 scoops.
Make sure to space each scoop 3-4 inches apart.
STEP 9: ADD ADDITIONAL SPRINKLES
Pour the additional 2 tablespoons of sprinkles into a small bowl.
Press the tops of all the scoops of dough into the sprinkles. Gently push down on the sprinkles to make sure they stick.
STEP 10: BAKE
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
STEP 11: COOL
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off too soon, they will break apart.
After 5 minutes, transfer them to a cooling rack.
HOW TO MAKE THESE VEGAN
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the sprinkles you use are gluten free/vegan.
Yes. If you don't freeze the dough for 15 minutes, the cookies will spread into a mess while baking.
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.
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. See the section titled, "storing and freezing".
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Most gluten free baked goods are best made the same day, and these are no exception.
I recommend making them the same day.
Yes! You can use a small cookie scoop.
Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make 12 cookies.
Yes. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:
- Use ¾ cup plus 2 tablespoons of packed cups of AP flour
- Use 1 tablespoon milk of choice.
STORING AND FREEZING
I recommend eating all these funfetti cookies in two days. Trust me...you won't have any issues with accomplishing this!
This recipe isn’t meant for the cookies to stay soft for a long period of time; it's small batch.
Keep any extra cookies in an airtight container or zip top bag at room temperature for two days.
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.
Reheat for a few seconds in the microwave if desired.
You can freeze the dough of these funfetti cookies.
Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag and freeze.
You can keep the dough frozen for up to 30 days.
Thaw the dough in the fridge the night prior to using.
OTHER SPRINKLE RECIPES TO TRY
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- ¾ cup plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar
- 1 heaping tablespoon of cornstarch mixed with 1 ½ tablespoons water
- 2 tablespoons milk of choice
- ½ teaspoon pure vanilla extract
- ½ cup rainbow sprinkles keep 2 tablespoons seperate
- In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt. Set aside.
- 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. Set aside.
- Using an electric mixer or a hand held mixer, beat the room temperature butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the milk and vanilla. The mixture will look chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¼ cup plus 2 tablespoons of the sprinkles.
- Pop the bowl of dough in the freezer for 15 minutes. Make sure the bowl is freezer safe.
- In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the freezer. Using an ice cream scoop, scoop the dough out into 6 scoops.
- 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.
- Make sure to space the dough balls at least 3 inches apart on the baking sheet.
- Bake the cookies in the middle rack for 13 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
- When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
- Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!
StoringKeep extra cookies in an airtight container or in a zip top bag at room temperature for up to 2 days. Heat in microwave a few seconds before serving if you want them warm.
FreezingWrap raw dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Cookies will be soft and chewy in the middle with crisp edges the first day. After being in an airtight container, the cookies will be soft throughout.
For Smaller CookiesUse a small cookie scoop and bake at the same temperature for 11 min. Make sure to keep dough in the fridge in between baking the batches.
For VeganUse non dairy gf flour, vegan baking stick, non dairy milk and allergy friendly sprinkles.
For AP FlourI cannot test this recipe due to celiac disease but these are the changes I would make:
- Use ¾ plus 2 tablespoons of packed AP Flour
- Use 1 Tablespoon of milk