I never thought gluten free sugar cookies could be this soft, cheerful, and sprinkle-packed. These funfetti-style cookies are the kind that disappear faster than I can plate them.

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I’ve missed those loud, bakery-case sprinkle sugar cookies way too much, so I’m fully obsessed with this gluten free version. The edges are lightly crisp, the centers stay soft, and every bite has that sweet vanilla-cookie thing I crave with a ridiculous pop of color.

And yes, rainbow jimmies make me instantly happier. I love that these taste like the funfetti cookies I used to grab without thinking, not like a sad gluten free backup plan.

But the real win? They’re buttery, chewy, cheerful, and dangerously easy to keep reaching for.

One cookie turns into three. No regrets.

Seriously. Oops.

Ingredients

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Gluten free flour keeps these cookies soft and sturdy, without feeling weirdly gritty.
Xanthan gum helps hold everything together, so you’re not eating sweet crumbs.
Baking powder gives the cookies a little lift and a softer bite.
Baking soda helps with browning, so the edges taste extra cozy.
Fine salt balances the sugar, because cookies still need a tiny salty nudge.
Softened butter brings rich flavor and that classic tender sugar cookie texture.
Granulated sugar makes them sweet, crisp-edged, and a little sparkly.
The egg adds structure, so the cookies don’t spread into sad puddles.
Vanilla makes everything taste warmer, sweeter, and way more homemade.
Milk loosens the dough if it’s dry.
Gluten free baking is needy.
Rainbow sprinkles bring crunch, color, and instant birthday-party energy.
Plus extra sprinkles on top make them look bakery-cute with zero effort.
Basically, these are fun, simple cookies that don’t scream “gluten free.
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Ingredient Quantities

2 1/2 cups gluten free all purpose flour blend (preferably 1-to-1 with xanthan gum)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

2 to 3 tablespoons milk or dairy free milk, as needed

1/2 cup rainbow jimmies or non melting sprinkles, plus extra for dipping

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/2 cups gluten free all purpose flour blend, 1 teaspoon xanthan gum if your blend does not contain it, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

3. In a large bowl or stand mixer cream 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Add 2 to 3 tablespoons milk or dairy free milk as needed to bring the dough together; it should be soft but scoopable.

6. Fold in 1/2 cup rainbow jimmies or non melting sprinkles, taking care not to overmix so the sprinkles keep their shape.

7. Chill the dough 15 to 30 minutes if it feels very soft; chilling helps the cookies hold shape but is optional.

8. Scoop dough into about 1 to 1 1/4 inch balls, roll the bottoms in extra sprinkles to coat, then place on prepared sheets about 2 inches apart and gently flatten each ball to about 1/2 inch thick.

9. Bake 9 to 11 minutes, or until edges are set and tops look matte. Do not overbake to keep cookies tender.

10. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Equipment Needed

1. Oven and baking sheets (lined with parchment paper or silicone mats)
2. Stand mixer or large mixing bowl plus hand mixer
3. Medium mixing bowl and whisk
4. Measuring cups and spoons
5. Rubber spatula for scraping and folding
6. Cookie scoop (1 to 1 1/4 inch) or tablespoon
7. Small bowl for extra sprinkles and rolling
8. Wire cooling rack

FAQ

Can I use a different gluten free flour blend? Yes, use a 1-to-1 gluten free all purpose blend that contains or is meant to be paired with xanthan gum for best texture; if your blend lacks binding agents the cookies may be crumbly.

Do I need to add xanthan gum? Add 1 teaspoon only if your blend does not already include it; omit if the blend lists xanthan gum on the package.

How do I keep the sprinkles from bleeding or melting? Use non melting jimmies or sprinkles labeled for baking and press them onto the dough before baking rather than mixing in, or dip the edges in sprinkles after baking while the cookies are still slightly warm.

Should I chill the dough? Chilling 30 to 60 minutes firms the dough and reduces spreading, making it easier to roll and cut for cleaner shapes, but you can skip chilling for quicker drop-style cookies.

What is the baking time and how do I know when they are done? Bake at 350°F for 8 to 11 minutes until the edges are set and just starting to color; centers will look slightly soft but will firm as they cool.

How should I store or freeze these cookies? Store in an airtight container at room temperature up to 4 days. Freeze baked cookies up to 3 months layered with parchment, or freeze unbaked dough discs wrapped well for up to 3 months; thaw and bake as needed.

Gluten Free Sprinkle Sugar Cookies Recipe Substitutions and Variations

2 1/2 cups gluten free all purpose flour blend: substitute with 2 1/2 cups combination of 1 cup brown rice flour + 1 cup tapioca starch + 1/2 cup potato starch (add 1 teaspoon xanthan gum if your blend lacks it).
1 cup (2 sticks) unsalted butter, softened: substitute with 1 cup dairy free stick butter or 3/4 cup neutral oil (coconut oil melted and cooled works; for oil, reduce by 1 to 2 tablespoons milk).
1 large egg, room temperature: substitute with 3 tablespoons aquafaba (chickpea liquid) or 1/4 cup unsweetened applesauce for binding and moisture.
2 to 3 tablespoons milk or dairy free milk: substitute with equal amount of plain lactose free milk, unsweetened almond milk, or 2 tablespoons yogurt thinned with water for extra tenderness.

Pro Tips

1. Use a light touch when folding in the jimmies so they do not bleed color or melt into the dough. Mix just until they are evenly distributed and the dough looks uniform, then stop.

2. If your dough feels sticky, chill it 15 to 30 minutes. Cooler dough holds its shape better in the oven and produces thicker, softer cookies. If you live in a very warm kitchen, a short chill is especially helpful.

3. If your gluten free blend does not include xanthan gum, add it as written; if it does, omit the extra. Too much gummy texture can make cookies dense, so follow the blend instructions and measure carefully.

4. Bake until edges are set and tops look matte, and remove them while centers still look slightly soft. Cookies continue to set as they cool, which keeps them tender. Store completely cooled cookies in an airtight container with a piece of parchment between layers to prevent sticking.

Gluten Free Sprinkle Sugar Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I never thought gluten free sugar cookies could be this soft, cheerful, and sprinkle-packed. These funfetti-style cookies are the kind that disappear faster than I can plate them.

Servings

servings

Calories

170

kcal

Equipment: 1. Oven and baking sheets (lined with parchment paper or silicone mats)
2. Stand mixer or large mixing bowl plus hand mixer
3. Medium mixing bowl and whisk
4. Measuring cups and spoons
5. Rubber spatula for scraping and folding
6. Cookie scoop (1 to 1 1/4 inch) or tablespoon
7. Small bowl for extra sprinkles and rolling
8. Wire cooling rack

Ingredients

2 1/2 cups gluten free all purpose flour blend (preferably 1-to-1 with xanthan gum)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk or dairy free milk, as needed
1/2 cup rainbow jimmies or non melting sprinkles, plus extra for dipping

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/2 cups gluten free all purpose flour blend, 1 teaspoon xanthan gum if your blend does not contain it, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
In a large bowl or stand mixer cream 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Add 2 to 3 tablespoons milk or dairy free milk as needed to bring the dough together; it should be soft but scoopable.
Fold in 1/2 cup rainbow jimmies or non melting sprinkles, taking care not to overmix so the sprinkles keep their shape.
Chill the dough 15 to 30 minutes if it feels very soft; chilling helps the cookies hold shape but is optional.
Scoop dough into about 1 to 1 1/4 inch balls, roll the bottoms in extra sprinkles to coat, then place on prepared sheets about 2 inches apart and gently flatten each ball to about 1/2 inch thick.
Bake 9 to 11 minutes, or until edges are set and tops look matte. Do not overbake to keep cookies tender.
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.