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Gluten free funfetti cookies

Last week I shared with you my gluten free chocolate chip cookies, they went down so well that I decided to make some more, this time with rainbow coloured sprinkles from Dr Oetker.

The gluten free funfetti cookies have a lovely crisp exterior and a tender gooey chewy centre with tiny bits of crunch from the sprinkles.

To get my cookies to be roughly the same size I weighed out the dough into 22gram balls. A little extreme but I wanted them the same size so I could tie them up with bakers twine.

Gluten Free

25 Cookies

Method

Gluten free rainbow sprinkle cookies

  1. Heat oven to 190 deg C

  2. Line baking tray with greaseproof paper

  3. Beat sugars, butter and vanilla extract in a bowl with an electric mixer until the mixture is well blended.

  4. Beat in eggs until light and fluffy.

  5. Sieve flour into a separate bowl and stir in xanthan gum, baking powder, bicarbonate of soda and salt until thoroughly blended.

  6. Stir flour mixture into butter mixture until well combined

  7. Stir in sugar strands

  8. Drop cookie dough onto the prepared baking trays, with each cookie around 1 tablespoon. Roll the dough into a ball. Leave a gap of about 5cm in between each cookie.

  9. Bake for 7 to 9 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

  10. Once completely cooled, store these cookies in an air tight container.

Ingredients

Gluten free rainbow sprinkle cookies

  • 110g brown sugar

  • 75g granulated sugar

  • 110g butter (unsalted)

  • 1 tsp vanilla (extract)

  • 1 large eggs

  • 65g gluten free plain flour

  • 95g gluten free rice flour

  • 1 tsp xantham gum

  • 0.5 tsp baking powder

  • 0.5 tsp bicarbonate of soda

  • 1 pinch salt

  • 25g sugar strands (rainbow coloured)

Ingredients...

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