Erin’s Recipe Rundown
Texture: Soft and chewy.
Taste: Deliciously sweet and buttery.
Ease: Easy, beginner-friendly cookie recipe!
Top Tip: Chilling the dough for at least 2 hours is essential to prevent over-spreading.
Recommended GF Flour: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum for the best texture. This is my favorite.
Would I make these again? Absolutely! These drop cookies make it possible to enjoy deliciously fun sugar cookies without all the extra work that many sugar cookie recipes require.
xoxo erin
This post was originally published in April 2023. It was updated with new photos and instructions in March 2025.
This gluten-free cookie dough reminds me of the classic store-bought slice-and-bake cookies, but even better — because they’re homemade!
These gluten-free funfetti sugar cookies are delicious AND super easy! No rolling pin or cut-out cookies here — these unfrosted cookies are just as delicious as classic sugar cookies, but without all the extra work.
(P.S. If you’re looking for an amazing gluten-free cut-out cookie, try these gluten-free sugar cookies.)
Featured Comment
From Theresa: “I am not over exaggerating when I say these cookies saved the day. I had to whip up a GF dessert without going to the store today and these turned out so whimsical, fun, and deeeelish! After cooking and baking GF for 20 years, it’s such a relief to find Erin’s recipes that are consistent GF wins! I haven’t made a dud yet! Thank you!!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make These Gluten-Free Funfetti Sugar Cookies
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free funfetti sugar cookies be made dairy-free?
- Is it necessary for me to chill the dough for at least 2 hours?
- Can I use different kinds of sprinkles?
- Gluten-Free Funfetti Sugar Cookies Tips
- More Gluten-Free Cookie Recipes
- Gluten-Free Funfetti Sugar Cookies (EASY!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free funfetti sugar cookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum to ensure that the dough holds together and that the cookies have a nice chewiness to them!
- Butter: This recipe has a LOT of butter! I like to use salted butter. It adds richness, moisture, and flavor. To prevent spreading, it’s important to chill the dough long enough for the butter to harden in the dough.
- Egg: Use one large egg at room temperature to help bind the dough and add moisture to these chewy drop sugar cookies.
- Buttermilk: The buttermilk adds tenderness and lightness for the perfect texture! For dairy-free, use unsweetened almond milk and add 1 tablespoon of vinegar. You can also use vinegar to turn regular milk into buttermilk too!
- Sprinkles: They wouldn’t be funfetti cookies without sprinkles! These are my favorite certified gluten-free sprinkles to buy on Amazon.
You also might like this gluten-free cookie cake or this gluten-free funfetti mug cake.
How to Make These Gluten-Free Funfetti Sugar Cookies
Here’s an overview of how to make these funfetti sugar cookies. You can jump to the recipe for the full instructions!
- In a medium bowl: Whisk the gluten-free flour, baking powder, and salt together, then set it to the side.
- In a large bowl: Use a hand mixer or a stand mixer with a paddle attachment to cream the butter and sugar together on medium-high speed (about 1 minute).
- With the mixer on high: Add the egg and vanilla to the mixture and beat until combined (about 1 minute). I recommend scraping down the sides and bottom of the bowl along the way, as needed.
- With the mixer on low: Add the dry ingredients into the wet mixture and mix until combined. Then, add in the buttermilk and sprinkles. You want the dough to be thick and sticky.
- Scoop and chill: Scoop and roll dough balls (about 2 tablespoons per ball). If you like, you can lightly dip the tops of each in more sprinkles before placing them on a large plate or lined baking sheet. Repeat with all the dough and then cover with plastic wrap. Chill the dough balls for at least 2 hours or up to 3 days. If you plan to chill them longer than a few hours though, store them in an airtight container!
- Bake: Preheat the oven to 350°F and line two large, rimmed baking sheets with either silicone baking mats or parchment paper. Place the dough balls on the baking sheets (about 2 inches apart). Bake for 10-12 minutes, then let them sit on the baking sheets for 5 minutes before transferring them to a wire rack to cool the rest of the way. Enjoy!
For a holiday version, try these gluten-free Christmas cookies!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The dough can be shaped into balls and chilled for up to 3 days. I recommend storing the dough balls in an airtight container if planning to chill them for more than a few hours.
To Store: Let the cookies cool, then store in an airtight container and store at room temperature for up to 1 week.
To Freeze: After the cookies have cooled, store in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature (about 15-20 minutes).
Can these gluten-free funfetti sugar cookies be made dairy-free?
Yes, to make these dairy-free opt for vegan butter. In place of the buttermilk, use unsweetened almond milk plus 1 tbsp vinegar.
Is it necessary for me to chill the dough for at least 2 hours?
Yes, the chilling time is crucial for the butter to harden up enough to avoid spreading when the cookies are in the oven. This recipe uses a lot of butter so the dough needs to go into the oven cold in order for the cookies to hold their shape.
Can I use different kinds of sprinkles?
Definitely! I love changing the sprinkles to match different holidays and seasons. If you need gluten-free, just make sure they are certified gluten-free, otherwise you can use any you like. These classic rainbow sprinkles are my favorite gluten-free sprinkles.
Gluten-Free Funfetti Sugar Cookies Tips
- To prevent over-spreading, make sure you chill the cookie dough balls for at least 2 hours before baking. This is essential!
- I recommend using a high quality 1:1 gluten-free baking flour. Be sure it contains xanthan gum, which helps bind the cookies together and gives a nice chewy texture. This is my favorite brand!
- These cookies are great for parties throughout the year. Consider matching the sprinkles to the holiday: red and green for Christmas, red and pink for Valentine’s Day, etc.!
Gluten-Free Funfetti Sugar Cookies (EASY!)
Video
Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (170g) butter softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons buttermilk or unsweetened almond milk
- ½ cup (95g) sprinkles + more for topping
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again, as needed, to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
- Scoop large sections of dough (about 2 tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
- Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
- Preheat the oven to 350°F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper.
- Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
These are delicious! So tender! I mixed crushed candy canes with the sprinkles, and added a touch of peppermint extract for a Christmas-y touch. Can’t wait to make again.
Hi Erin, yum! Love those festive additions! Thanks so much for the 5-star review!
These look great! Can I just dip the tops of the balls in coarse sugar? Also, my daughter can’t have eggs. Do you know if this will work with aquafaba or an egg substitute? Thanks.
Hi Victoria, you can definitely use course sugar instead of sprinkles, but they won’t have quite the same funfetti flare. We haven’t tried making them with an egg substitute, but it will probably work okay! Let us know if you try it!
I love the taste. However they ran, I baked them and they looked like pancakes. Did I do something wrong?
Hi Penny, we’re so glad you enjoyed the flavor! As long as the recommended flour was used, the dry/wet measurements were accurate, and the dough was chilled for at least 2 hours, the cookies most likely spread due to heat issues: baking sheet material type (changes how it conducts heat), warm baking sheets, warm/humid kitchen, oven temperature inaccuracy, etc. We hope these ideas help!
Loved the flavour immensely!!!
I also had my cookies flatten out , but it’s been very hot and where I live. I also left out the sprinkles as I wanted a plain vanilla cookie . I made 40 gram balls and refrigerated 24 hrs. Baked at 350 on a light colored baking tray with parchment paper. I also use an oven thermometer to test temperature. What do you recommend for me to ensure they don’t flatten ? I don’t want to use any other recipe so I need to perfect this one
Hi Teri, we’re so glad you loved the flavor so much! Unfortunately hot weather can play a part (especially humidity). You could try adding a bit more flour and/or slightly reducing the butter. We would especially recommend this if you’re skipping the sprinkles. They seem small, but since the recipe calls for 1/2 cup, leaving them out will throw off the dry/wet ratio and impact the structure. We hope this helps!
GF for years and I still struggle to make delicious cookies (the flour is off or they burn to a crisp, you get the picture). This recipe was quick and easy and turned out absolutely perfect the first time. I did almond milk instead of buttermilk as she had notated and it actually worked!!! I’ve printed it out and shared it with all my GF friends and can’t wait to make them again.
Yay! We’re so happy to hear how much you enjoyed this recipe, Jessica! Thank you for sharing your kind feedback with us and for sharing the recipe with others. Happy baking!
We really enjoyed these cookies. Followed the recipe exactly and they were perfect!
Hi Lindsay, thank you for your kind feedback! We’re so glad the recipe was a hit!
The cookies were delicious but a little too sweet for my taste. Can you put less sugar?
Hi Kam, thank you for your question! We don’t recommend reducing the sugar, at least not by much, since it would not only change the sweetness, but would change the moisture and structure of the cookies as well, resulting in a drier, crumblier cookie. If you decide to test out reducing the sugar, we’d recommend starting small. We’d love to hear how it goes!
I doubled this recipe and made it into a cookie cake for my daughter’s birthday! It came out literally perfect. I baked it for a little longer – maybe 40 minutes. I got so many compliments and no one could believe it was gluten free!
Yay! We’re happy to hear the cookie cake was such a hit! Thank you for sharing your experience with us, Kathryn!