Corn-Free Funfetti Sugar Cookies

Satisfy your sweet tooth with these delightful gluten-free, corn-free funfetti sugar cookies!

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These colorful and chewy funfetti sugar cookies are loaded with colorful corn-free sprinkles, making them the perfect treat for birthday parties, holiday baking, or just a fun treat to brighten your day. Follow my simple recipe to create the perfect allergy-friendly funfetti sugar cookies!

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Who loves sprinkles? THE MACGREGORS DO! The majority of my family are chocolate sprinkle fans, though. Then comes me, the odd blonde-haired duckling who just loves how rainbow sprinkles make everything it accompanies whimsical. Funfetti is such a simple and easy way to jazz up a plain ol' vanilla recipe.

As I started to learn more about the ingredients I use to cook and bake with, I realized how many sprinkles are filled with artificial coloring and corn-derived ingredients. And just like that, unhappily but necessary, I needed to cut my beloved rainbow sprinkles from my treat round-up. That was until...

I was very excited to discover Supernatural's Rainbow Softies. Supernatural reinvented sprinkles with tons of better-for-you ingredients. They swapped artificial dyes for plant-based colors and removed the controversial stuff like soy and corn!

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The best part of this recipe is that the cookies freeze well. Just keep them in an airtight bag and store these bad boys in the freezer for up to 3 months. When you are ready to eat them, simply defrost the cookies for a couple of hours on the counter.

Corn-Free Funfetti Sugar Cookies

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Ingredients

• 14 tablespoons palm shortening (or unsalted butter at room temperature)

• 1 cup granulated cane sugar

• ¼ cup packed light brown sugar

• 1 large egg + 1 large egg yolk

• 2 teaspoons vanilla extract or vanilla paste

• 2 ⅔ cups all-purpose flour or all-purpose gluten-free flour

• ½ teaspoon corn-free baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• ½ cup Supernatural's Rainbow Softies

Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the palm shortening and sugars and beat on low speed until combined. Gradually increase the speed to medium-high and beat until light and fluffy, about 2 minutes.

3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, egg yolk, and vanilla. Beat on medium-high until the mixture is fluffy and lightens in color, about 2 minutes, scraping down the bowl as needed.

4. Add the flour, baking powder, baking soda, and salt, and beat on low speed until the flour is fully combined into the batter.

5. Lastly, add the rainbow sprinkles and fold to distribute throughout the dough.

6. Use a medium-sized cookie scoop to portion out equal amounts of dough. Place the dough balls on the prepared baking sheets, spacing the dough 2 inches apart.

   1. This step is completely optional, but if you would like, roll the dough into balls in your hands and drop them into a small bowl of sugar to evenly coat on all sides before placing them 2 inches apart on the prepared baking sheet.

7. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes. Remove the baking sheet from the oven and allow the cookies to cool slightly on the baking sheet before transferring to a wire rack.

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