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Gluten Free Chewy Funfetti Cookies

These funfetti cookies are big, bold, chewy in the center and crispy on the edges!
Prep Time20 minutes
Cook Time9 minutes
Chilling time2 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: chewy, cookies, easy, funfetti, gluten free, simple, sprinkles
Servings: 24 cookies
Calories: 200kcal
Author: Amelia Farber

Equipment

  • Cookie sheet
  • Parchment paper (optional)
  • Electric mixer

Ingredients

  • 1 Cup softened salted butter (227g)
  • ¼ Cup packed light brown sugar (58g)
  • 1 Cup white sugar (238g)
  • 1 large eggs plus one egg yolk
  • 1 ½ Tbsp vanilla extract (22.5ml)
  • 2 Cup gluten free 1-1 flour mix that contains xanthan gum (338g) if your mix does not contain xanthan gum add 1/2 tsp (1g) now
  • ¾ Cup arrowroot starch or cornstarch (110g) cornflour in the UK
  • 1 tsp baking soda (6g)
  • ½ tsp. salt (4g)
  • 2 Cups rainbow sprinkles (476g)

Instructions

  • In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (2-3 minutes - don't skimp on this step!). Add in the egg plus egg yolk and vanilla extract and beat until smooth, another 30 seconds. Add in the flour, starch, baking soda, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be quite stiff). Finally, mix in 1 cup (238g) of the rainbow sprinkles until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for two hours (if you chill it longer, you may need to bring it closer to room temp by leaving it out on the counter for an hour).
  • Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Lightly grease the parchment and then start scooping out the cookie dough and rolling it into 2-inch round balls. Roll the balls in the remaining 1 cup (238g) of rainbow sprinkles to coat the outside of the cookie dough ball, then place 4-5 balls on the cookie sheet (~4 inches apart) and bake for 9-10 minutes (do not flatten the balls!) until the edges are just starting to turn golden. Let cookies cool COMPLETELY before removing from the cookie sheet (15 minutes) - they will be chewy in the center and crispy on the edges!