Classic sugar cookies gone Funfetti! With extra vanilla and plenty of sprinkles, these easy and fun cookies will be your new cookie recipe go-to.
I am a Funfetti junkie.
Funfetti, cake batter, birthday cake… whatever you call it.
Growing up for my birthday I requested the boxed Funfetti Cake pretty often. Filled with sweet vanilla and sugar, it’s just a classic, delicious flavor.
The only reason I would change my birthday cake flavor over the years would be because of chocolate (who can resist chocolate?!). But, Funfetti always remained a favorite of mine.
These Funfetti Cookies imitate that classic Funfetti Cake flavor beautifully, but in a gluten-free cookie form! They’re filled with vanilla, sprinkles, with crisp edges and a soft center that’s incredible.
I’ve even been told that my cookies are nice and “fluffy” by several of YOU that have made them! I never thought to use “fluffy” as a word to describe cookies, but I think you all are right!
I’ve made these cookies a few times over the last couple years, and it finally feels like the right time to share them. They make a great Spring or Summer dessert, are perfect for birthdays or birthday parties, or whenever you just want some sprinkles in your life! 🙂
So what’s the secret to Funfetti Cookies with crispy edges, and a soft and fluffy center?
There’s a couple things that give these cookies the perfect texture.
First, cornstarch. Adding cornstarch to your cookies softens the texture and makes them more tender. I would say the great “fluffy” texture of these cookies is from the cornstarch.
It’s optional in these cookies, they will still be delicious without it! But, I think it adds an even better texture to them.
Second, be sure to bake your cookies according to the instructions, and don’t over bake them (unless you prefer crispy cookies rather than soft).
I always check my cookies at 9 minutes, and gently and quickly touch the edge of a cookie to see if it’s set yet. Usually the edges of the cookies have set at this point, and your cookies may look a little puffed up.
As your cookies cool, they will collapse down into themselves, creating more beautiful cookie wrinkles and cooking the center through. Leaving you with a soft center (that’s almost a touch gooey at 9 minutes). I prefer them at exactly 10 minutes.
For a dairy-free cookie, I recommend a dairy-free butter alternative. You could use coconut oil, but I don’t think the flavor is quite the same in these cookies in particular with it.
A couple sprinkle tips too:
Be sure to use classic jimmy sprinkles, so your sprinkles don’t bleed into your cookie batter. You can use whatever color you like, per the occasion and color you want your the sprinkles in your cookies to be. For example, if you need some cookies for a pink princess party these pink jimmy sprinkles would work great!
And prior to putting your cookie dough into the oven to bake, press a few extra sprinkles into the top of each cookie dough ball. This way, as the dough balls bake and spread you get pretty sprinkles on the top of each cookie.
If you love funfetti flavor and cookies.. these gluten-free (and easily made dairy-free) Funfetti Cookies are for real!
Seriously one of my favorite cookies. 🙂
- 1 1/2 cup gluten-free all purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or dairy-free butter alternative
- 3/4 cup white sugar
- 1 tbsp vanilla
- 1 egg
- 1/4 cup sprinkles (jimmies)
To begin, preheat your oven to 350 and line two pans with parchment paper (or spray with non-stick spray).
In a small mixing bowl, add your dry ingredients (flour, cornstarch, baking soda and salt) and mix them together.
In a large mixing bowl, add your butter and white sugar and beat them together with a hand mixer for a couple minutes till they are nice and creamy. Add your vanilla and egg, and lightly beat them into the mixture.
Pour your dry ingredients into your large bowl of wet ingredients, and stir them together till you have a thick cookie dough batter. Add your sprinkles and gently fold them into your batter.
Using a small cookie dough scoop, scoop your cookie dough and place the cookie dough balls onto your pans, evenly spaced apart with no more than 12 cookies per pan. If you would like, you can gently press a few sprinkles into the tops of each cookie for extra sprinkle fun.
Bake in the oven for 9-11 minutes, or till the edges of the cookies have set but the center still looks a touch underdone. It will cook through as it cools, and give you an ultra soft cookie.
Let cool for at least 15 minutes, then move them to a cooling rack till they are entirely cool. Devour!
Stored at room temperature in an airtight container these cookies taste best within the first 5 days.