These gluten free funfetti cookies are loaded with colorful rainbow sprinkles and are the perfect treat for any celebration. They’re buttery, chewy, super simple to make, and packed with that delicious funfetti cake flavor.
(links below are the gluten free & celiac safe products I used in this recipe)
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 egg, room temperature
- 1 1/4 teaspoons pure vanilla extract
- 1/8 teaspoon almond extract
- 1 3/4 cups gluten free 1:1 flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup rainbow “jimmies” sprinkles
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars. Mix on medium-high speed for about 2 to 3 minutes until light and fluffy. Add the egg, vanilla extract, and almond extract. Mix on low speed until well combined.
In a medium bowl, whisk together the gluten free flour, cornstarch, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture and mix just until the dough starts to come together. Add the sprinkles and pulse until combined.
Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart (you will get 6 cookies per baking sheet).
Bake for 11 to 13 minutes or until the edges are just lightly golden. Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.