Name: Gluten Free Soft Baked Funfetti Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1/2 cup Unsalted Butter Softened; 3/4 cup Granulated Sugar; 1 large Egg; 2 tsp Vanilla Extract; 1 1/2 cups Gluten Free All-Purpose Flour; 1 tbsp Cornstarch; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Rainbow Sprinkles

These gluten free soft baked funfetti cookies are everything you want in a cookie – soft, buttery, and loaded with rainbow sprinkles.

They are super easy to make and come together with simple ingredients you probably already have at home. No complicated steps, no weird ingredients, just a straightforward cookie recipe.

The best part is that they are 100% gluten free, and you honestly cannot tell the difference. They taste just as good as regular funfetti cookies, if not better.

The texture is soft and slightly chewy in the middle, with just the right amount of sweetness. And those sprinkles mixed throughout make every bite fun and colorful.

Whether you are baking for a party, making a treat for the kids, or just because you feel like it, these cookies are a great choice. Let me show you how to make them.

Why You’ll Love This Recipe

They’re Soft and Chewy – These funfetti cookies come out perfectly soft baked every single time. The combo of butter, cornstarch, and just the right amount of flour gives them that dreamy, melt-in-your-mouth texture that’s hard to find in gluten free baking.

Great for Parties and Celebrations – The funfetti style with all those bright sprinkles makes these cookies a hit at birthday parties, holidays, or any kind of get-together. They look festive without any extra effort on your part.

Super Simple Ingredients – You only need 9 basic ingredients to make these cookies, and most of them are probably already sitting in your kitchen. No weird or hard-to-find items on this list.

Ready in No Time – From mixing the dough to pulling warm cookies out of the oven, this recipe doesn’t take long at all. When a cookie craving hits, you won’t be stuck waiting around for hours.

Ingredients

1/2 cup Unsalted Butter Softened
3/4 cup Granulated Sugar
1 large Egg
2 tsp Vanilla Extract
1 1/2 cups Gluten Free All-Purpose Flour
1 tbsp Cornstarch
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Rainbow Sprinkles

How to Make

Step 1

Preheat oven to 350F and line a large baking sheet with parchment paper.

Step 2

In a mixing bowl, cream the softened butter and granulated sugar together for 2 minutes until light and fluffy. Add the egg and vanilla extract, beating until smooth.

Step 3

Add the gluten free flour, cornstarch, baking soda, and salt. Mix on low speed until a soft dough comes together.

Step 4

Gently fold in the rainbow sprinkles using a spatula so the colors don’t bleed into the dough.

Step 5

Scoop 1.5-tablespoon sized balls of dough onto the prepared baking sheet. Bake for 9-11 minutes. The centers should look slightly underbaked. Let them rest on the pan for 10 minutes before transferring to a wire rack.

Helpful Tips

Make Sure Your Butter Is Actually Softened

Your butter needs to be soft enough that you can press a finger into it and leave a dent, but it should still hold its shape. The best way to get there is to leave it on the counter for about 30-45 minutes before you start baking.

If your butter is too cold, it won’t cream properly with the sugar and you’ll end up with a dense cookie. If it’s too warm or melted, your dough will be greasy and the cookies will spread way too thin in the oven.

Don’t try to speed things up by microwaving the butter. It almost always melts unevenly and you’ll get half melted, half cold butter that won’t work right.

Cream the Butter and Sugar the Full 2 Minutes

Don’t rush the creaming step. Set a timer for 2 minutes and let your mixer do its thing. You want the mixture to turn pale and fluffy, almost like it doubled in volume.

This step is what gives these cookies their soft texture. The sugar creates tiny air pockets in the butter, and those air pockets are what make the cookies light instead of flat and heavy.

If you stop too early and the mixture still looks dark and dense, your cookies won’t have that soft, pillowy center you’re going for.

Pick the Right Gluten Free Flour

Not all gluten free flour blends are the same. For this recipe, you want a gluten free all-purpose flour that already includes xanthan gum in the ingredients list. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work well here.

If your flour blend doesn’t contain xanthan gum, your cookies might crumble and fall apart because there’s nothing holding them together. In that case, add about 1/2 teaspoon of xanthan gum along with the dry ingredients.

Also, spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. Scooping packs in extra flour and can make your cookies dry and cakey.

Frequently Asked Questions

Which gluten free flour brand works best for these cookies?

Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour are both great options that work really well in this recipe. They already contain xanthan gum, which helps the cookies hold together without being crumbly.

If your gluten free flour blend doesn’t include xanthan gum, you’ll want to add about 1/2 teaspoon on your own. Without it, the cookies may spread too much and fall apart.