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!
This recipe was really nice, in the photos they look a little thinner and chewy. Mine turned out more puffy, any tips on why that may be? I used the King Arthur measure for measure flour. They were still delicious though!
Hi Emma, we’re so glad you enjoyed the recipe! The cookies may have had trouble spreading and stayed puffed up due to a few factors, like if the dough balls were too big or the material type of the baking sheet (how it conducts heat). You could try making the dough balls smaller next time and/or letting them sit out at room temperature for just 5-10 minutes so the butter isn’t quite as firm when they go in the oven. We hope this helps!
Such a great recipe and so easy to make! Thank you!!
We’re so glad you enjoyed the cookies, Eleni! Thank you for your positive feedback!
CAN I USE OAT MILK INSTEAD OF ALMOND?
Hi Denise, yes oat milk should work fine as a dairy-free milk in the cookies. We hope you enjoy the recipe!
Hi! Any thoughts on how the recipe could be altered to make lemon funfetti cookies? 🙂
Hi Kristen, that sounds fun! You could try adding lemon zest and up to 2 tablespoons of lemon juice. You may need to experiment with scaling back on the buttermilk to get the right level of liquids as you find the right amount of lemon juice. We’d love to hear how it goes!
Was milk left out of instructions or am I missing it?
Hi Toni, the milk is listed in step 3: 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. We hope you enjoy the cookies!
These were delicious! My problem was that they flattened too much. I cooled the cookie balls for 2 hours before baking. What can I do next time so they don’t flatten so much?
Oh that’s a bummer that they flattened out, but we’re glad they were delicious! You definitely did the right thing chilling the dough for 2 hours. You may want to try baking them at a lower temperature. Sometimes ovens cook hotter than what they are set for and if it’s running hotter, it could cause the fat in the dough to melt faster than the cookie can set. We hope this helps!
How many cups of flour should I use if I am going to make it without gluten free flour?
Hi Ashlynn, you can use the same amount of regular flour as you would gluten-free. Thank you for your question!
The blog post talks about how easy this recipe is because you don’t have to chill the dough prior to baking, but then in the directions make a point to say chilling the dough is essential. May want to edit to avoid confusion for readers.
Hi Lauryn, thank you for sharing this feedback! It looks like we did accidentally say no chill time in the “Why You’ll Love This Recipe” section. We have made note of this and will make the needed corrections. Thanks for your help!
Have you made them without the sprinkles? Did it work? Thanks!
Hi Wendy, we haven’t tried these without the sprinkles. We have a separate sugar cookie recipe that might be a better fit (frosting optional). Happy baking!
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!!
Trying to find gluten free recipes that work has been challenging for me since being diagnosed with celiac disease. These cookies are delicious, come together really fast and can be made to look as fancy as you want. I made 2 batches, weighing one and simply measuring the other. The measured ones spread a lot while the weighed ones kept a nicer shape. Both are delicious!!
So, so good! I’m literally eating one right now, just cooled from the oven. Soft on the inside and crispy on the edges. Texture and flavor are great. I used dairy free butter and coconut milk because I can’t have dairy products. I used Bob’s Red Mill gf 1 to 1 baking flour, the blue bag. Definitely will make again!
Can I use only a half cup of sugar and replace the rest of the required sugar with almond flour?
I don’t know if that will work! If you try it let me know though!
I made these cookies for my sister who is gluten-free and she loved them so much!! Thank you for sharing this recipe!
I love that this is gluten free!! A new favorite treat for me!
They’re so fun! Glad you found them!
Seriously the best texture- gluten free or not! I only wish I doubled the recipe!
Hi Erin,
Could I make these sugar free & if so what do you suggest & the ratio to sugar I’d need in the recipe?
Tysm!
Ruth
Unfortunately these won’t work with a sugar substitute. Sugar is really important for the proper texture – sorry about that!
Salted or unsalted butter?
I use salted in all my recipes.