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close up of funfetti cookies with sprinkles on top
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5 from 2 votes

Gluten-Free Funfetti Cookies

These gluten-free funfetti cookies are perfect for a party! A cross between the perfect chocolate chip cookie and a sprinkle filled cake, these cookies are the ultimate treat for a celebration.
Prep Time10 minutes
Cook Time14 minutes
Chill Time30 minutes
Total Time54 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 25 cookies
Calories: 148kcal

Ingredients

  • ½ cup salted butter, softened add ⅛ teaspoon salt if using unsalted
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour with xanthan gum I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood
  • cup gluten-free vanilla cake mix or yellow cake mix
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup rainbow sprinkles I recommend long sprinkles over circular nonpareils, I find they spread less colour in the dough.

Instructions

  • Preheat the oven to 350ºF. Use a whisk or stand mixer to beat the softened butter and both sugars together until fluffy. Whisk in the egg and vanilla extract.
  • Place the gluten-free flour, gluten-free cake mix, baking soda, baking powder, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick.
  • Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips, white chocolate chips, and sprinkles. Use a 1-tablespoon cookie scoop to form the dough into about 25 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet and refrigerate for 30-60 minutes.
  • Bake for 12-14 minutes for a softer cookie, or 14-16 minutes for a crispier cookie. The edges will be lightly coloured and the centres still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
  • Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.

Notes

  • Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
  • Freezing Cookie Dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months.
    • Bake at 350ºF for 12-16 minutes until the edges are golden and the middle is slightly soft.
  • Freezing Baked Cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
    • To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
  • No gluten-free cake mix? Don't fret. If you don't have a gluten-free vanilla cake mix, then I recommend increasing the sugars to ½ cup each, and increase the flour to about 1 ⅔ cups total, adding more if the dough is soft.
  • Dairy-free? Use an equal amount of dairy-free butter or coconut oil in place of butter.
 
Nutrition facts are an estimation.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 0.8g | Fat: 6.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.8g | Cholesterol: 16.7mg | Sodium: 60.9mg | Potassium: 35.4mg | Fiber: 0.4g | Sugar: 14.8g | Vitamin A: 36IU | Vitamin C: 0.02mg | Calcium: 19.7mg | Iron: 0.18mg