Everyone loves a good Funfetti Cake, but did you know you can make Funfetti Shortbread Cookies with sprinkles that are gluten free?!? These Gluten Free Shortbread Cookies are perfect bites of crunchy, basic, simple, buttery cookies.
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Gluten Free Funfetti Shortbread Cookies
With this Gluten Free Shortbread Funfetti Cookie recipe, we are taking a classic shortbread cookie and throwing a party by adding fun and bright colored sprinkles. Takes everyday gluten free cookies up a level.
Funfetti Cookies are a great cookie to enjoy as you’re sipping on a homemade coffee and get washed down nice and easy with a vodka lemonade.
But my absolute favorite thing to enjoy these shortbread cookies with sprinkles with is a big bowl of ice cold no churn coffee ice cream or homemade vanilla ice cream.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
What You Need To Know About This Funfetti Shortbread Cookie Recipe
Shortbread cookies are usually biscuits or cookies from Scotland and traditional ones are typically made of sugar, flour, and butter. And you know what a Funfetti cake is, right? It’s that vanilla Pilsbury cake mix with the sprinkles that’s so popular. Well, you know everything around this site is Gluten Free, so naturally, I had to combine these two decadent desserts and create a gluten free version that everyone will L.O.V.E.
Turning a classic shortbread cookie recipe into a gluten-free one wasn’t too complicated. In fact, it was so easy I love making them all the time. All you have to do is swap the wheat flour out for a gluten free version and make sure you have gluten free sprinkles.
I like baking with King Arthur’s Gluten Free Measure for Measure Flour as it makes converting recipes super simple. No worrying about how to convert wheat recipes into safe versions and whether or not your flour needs xanthan gum added. It’s also great to bake with it if you have other allergies and need a dairy free flour or a Kosher one.
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Key Ingredients for Funfetti Shortbread Cookies (Gluten Free)
- Salted Butter
- Milk
- Pure Vanilla Extract – storebought or homemade
- Gluten Free Flour Blend with xanthan gum – Bob’s Red Mill 1:1 Gluten Free Baking Flour, Cup4Cup, or King Arthur Gluten-Free Measure for Measure Flour are all great gluten free flour options for cookies.
- Powdered Sugar
- Gluten Free Sprinkles – I like Sweetapolita Rainbow Sprinkles but you can order Gluten Free Rainbow Sprinkles on Amazon.
Equipment Needed to Make Gluten Free Shortbread Cookies with Sprinkles
- Stand Mixer with Paddle Attachment
- 2-inch Round Cutters
- Measuring Cups and Spoons
- Plastic Wrap
- French Rolling Pin
- Baking Sheets
- Silicone Baking Mat or Parchment Paper
How to Make Gluten Free Funfetti Shortbread Cookies
Step 1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is smooth and creamy, about 30 seconds.
Step 2. Next, add the milk and vanilla and mix to combine.
Step 3. With the mixer on low, slowly add the flour and powdered sugar. Continue mixing just until a shaggy dough forms.
Step 4. Next, add the sprinkles and fold them gently into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap.
Step 5. Place the dough in the fridge to chill for 30 minutes.
Step 6. While the dough chills, preheat your oven to 350F.
Step 7. Lightly flour your work surface and roll the cookie dough out to ¼” thick. Cut the dough out using your choice of cutter (I used a 2” round cutter) and place the dough on a parchment or Silpat lined baking sheet. These cookies don’t spread much so you only need to place them about 1” apart.
Step 8. Bake for 14-16 minutes or until the cookies are just starting to turn golden brown on the bottom.
Tips for Making The Best Shortbread Funfetti Gluten Free Cookies
Allow the cookies to cool completely and then store them in an airtight container at room temperature for up to five days.
Don’t skip the chilling dough step, it really makes it easier to work with and helps it hold together.
Feel free to trade out the colors of sprinkles you want to use. This helps make them perfect for any occasion, especially if you want to add them to your holiday baking list and make Christmas shortbread cookies with sprinkles this year.
You can swap the vanilla extract out for almond extract if you desire.
Can I Freeze Funfetti Cookies?
You sure can! In fact, I love pulling a few frozen shortbread bites out and nibbling on them as they’re thawing. So satisfying and irresistible.
Once your cookies have cooled down, you can leave them on the baking sheet and place them in the freezer to freeze for about an hour or until they’re frozen solid. Then, place them in a reusable bag and freeze for up to 1 month. You may want to separate them with parchment paper to help them avoid sticking together in the freezer.
Other Gluten Free Cookie Recipes To Try
- Bakery Style Chocolate Chip Cookies
- Chocolate Hazelnut Shortbread Cookies – pictured below
- Peanut Butter Cookies
- Frosted Sugar Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Macadamia Nut Cookies
- Cake Batter Cookies
- Pumpkin Cookies with Cream Cheese Frosting
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Gluten Free Shortbread Cookies with Sprinkles
Ingredients
- 1 cup 2 sticks salted butter, softened
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups gluten free flour blend with xanthan gum
- 1/2 cup powdered sugar
- 1/4 cup gluten free sprinkles
Instructions
- Add the softened butter to the bowl of a stand mixer fitted with the paddle
attachment. Beat the butter on medium speed until it is smooth and creamy, about 30 seconds. - Next, add the milk and vanilla and mix to combine.
- With the mixer on low, slowly add the flour and powdered sugar. Continue mixing just until a shaggy dough forms.
- Next, add the sprinkles and fold them gently into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap.
- Place the dough in the fridge to chill for 30 minutes.
- While the dough chills, preheat your oven to 350F.
- Lightly flour your work surface and roll the cookie dough out to ¼” thick. Cut the dough out using your choice of cutter (I used a 2” round cutter) and place the dough on a parchment or Silpat lined baking sheet. These cookies don’t spread much so you only need to place them about 1” apart.
- Bake for 14-16 minutes or until the cookies are just starting to turn golden brown on the bottom.
- Allow the cookies to cool completely and then store them in an airtight container at room temperature for up to five days.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
I made these yesterday and they are sooo good. I got 36 cookies and I rolled them 1/4 thick. I think the pictute actually looks like a thicker cookie but I don’t mind. My cookie tin is fuller although I made these feeling like eating only 18 cookies is okay even though I shouldn’t be eating any at all. It’s Christmas only once a year. Lol. Truly I will make these throughout the year!!!
Thank you Sandy! So glad you enjoyed them so much!
Made these for a December birthday. I used Bobs red mill baking flour, natural sprinkles, I whipped my butter mixture for a longer time (family tradition trick – never tried it any different) so it melts in your mouth, and I didn’t use a cookie cutter, just rolled chilled dough in balls flattened slightly with fork and pressed some extra sprinkles on top (the cookie cutter version looks amazing, I just didn’t have patience for it 😝). Easy simple recipe that tasted great!