These funfetti sugar cookies are unbelievably soft and packed with chocolate chips and festive sprinkles. I dare you to just have one!
There’s something about thick and cakey cookies that I simply can’t resist. I wanted to make some fun cookies for Spring/Easter, and I thought… why not make them extra big, extra soft, and extra colorful?! Enter: funfetti cookies.
You can choose to incorporate any type of sprinkles you’d like here. I used this blend of Spring sprinkles because I loved the pastel colors. I only used the jimmies, nonpareils, and the little bunny-shaped sprinkles. They all worked great in this dough! You’ll just want to be gentle when stirring the sprinkles in.
And of course I couldn’t just stop at the sprinkles. I added white chocolate chips, a) because they’re delicious and b) they just work so well in this soft, cakey cookie dough.
Why You’ll Love These Funfetti Sugar Cookies…
- I’m going to say this one more time: they’re extra soft and extra cakey. The texture of these cookies is insane.
- Just look at them! They’re so festive. I mean, who doesn’t love colorful sprinkles mixed right into their cookie dough?
- These are super easy drop cookies and the hardest part is waiting for the cookie dough to chill before baking 🙂
What You’ll Need…
- The dry ingredients: flour (my favorite is Bob’s Red Mill 1 to 1) + baking powder + baking soda + salt.
- The fat: butter.
- The flavor: sugar + vanilla extract.
- For funfetti cookies without eggs: Bob’s Red Mill Egg Replacer.
- For a richer cookie dough: Greek yogurt.
- Mix in: sprinkles + white chocolate chips.
How To Make…
The process here is pretty standard, like most other drop cookies. To make my gluten free funfetti sugar cookies, start by combining the dry ingredients in a small bowl. In a separate bowl, cream the butter and sugar. Once that’s smooth and creamy, add in the egg replacer, Greek yogurt, and vanilla extract.
Add the dry ingredients into your wet ingredients and mix until it’s all nicely incorporated. Turn off your mixer and gently mix in your chocolate chips and sprinkles.
This is the part that you really don’t want to rush/overlook: chilling your dough. This will keep them from spreading while baking, which is important since we want these cookies to be thick and cakey. You will be chilling the dough for at least 2 hours.
After that, into the oven they go! Bake on 350ºF for about 12 minutes. If they seem too soft, don’t worry — they’ll continue to cook a bit on the sheet after you take them out of the oven.
IF you happen to end up with any leftovers, be sure to store these in an airtight container so that they stay nice and soft. You can store the cookies at room temperature for up to 3 days. You can also freeze these cookies in an airtight container or zip top bag for up to 3 months.
Tips For Making Funfetti Sugar Cookies…
- As with all of my recipes, I recommend using a kitchen scale to weigh the flour rather than using measuring cups. This is the only way to ensure 100% accuracy when it comes to how much flour you’re adding to the cookie dough. Too much flour can drastically change the end result. You’ll need 222 grams of flour here.
- It’s much easier to scoop out your dough before it’s cold, so line them all up on your baking sheet (I use a 2.5 tablespoon cookie scoop to get nice, even-sized cookies) and pop the whole baking sheet into the refrigerator for at least 2 hours.
- To make these funfetti cookies vegan, you would need to substitute the butter and yogurt, as well as ensure the white chocolate chips are dairy-free.
- The Greek yogurt is my secret weapon here and the key to extra soft cookies, so I definitely wouldn’t recommend omitting that. If you do try a non-dairy yogurt, be sure to look for one that’s similar in fat content and texture to regular Greek yogurt.
- If you’re not allergic to eggs and would rather not use the egg replacer, feel free to use 1 egg instead.
- As mentioned, I think any sprinkles would work here but I really recommend using a mix of different kinds if possible!
- You can leave out the white chocolate chips if you’re not a fan, no need to substitute with anything else.
Did you make my funfetti cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog.
You Might Also Like These Gluten Free Cookie Recipes…
- Cream cheese thumbprint cookies
- Triple chocolate cookies
- Andes mint chocolate cookies
- Buttery spritz cookies
Funfetti Cookies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (75g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ½ cup (112g) Greek yogurt room temperature
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- ¼ cup (42g) white chocolate chips
- ¼ cup (45g) sprinkles
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add the yogurt, prepared egg replacer, and vanilla extract and mix until combined. Add dry ingredients to wet ingredients and mix on low speed until just incorporated. Gently stir in the white chocolate chips and sprinkles.
- Scoop cookie dough onto a baking sheet lined with parchment paper. Chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F. Bake for 12-14 minutes. Allow to cool completely on the baking sheet before serving.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- The finished cookies should be very soft and cakey in texture.