Satisfy your sweet tooth with these delightful gluten-free, corn-free funfetti cookies!
These colorful and chewy funfetti 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 cookies!
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Who loves sprinkles? THE MACGREGOR'S 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 the cookies freeze well. Just keep them in an airtight bag and store these bad boys in the freeze 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 Cookies
Ingredients
For the Cookies:
½ cup palm shortening
½ cup sunflower oil
½ cup date sugar
½ cup corn-free powdered sugar
1 large egg
2 teaspoons of vanilla extract or the seeds of 1 vanilla bean pod
2 cups all-purpose flour or all-purpose gluten-free flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon kosher salt
Directions
Using a mixer fitted with a paddle attachment beat the palm shortening in a large bowl on medium speed for about 1 minute.
Add the sunflower oil - It may not fully incorporate with the shortening, but that is okay.
Add the date sugar and powdered sugar. Beat to combine.
Add the egg and vanilla, beating on medium speed until completely incorporated.
Stir in the flour, baking soda, cream of tartar, and salt all at once using a wooden spoon or the mixer set on low until the softened dough begins to form.
Add the sprinkles and fold into the dough until fully distributed.
Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Once the dough is chilled, using a small to medium-sized cookie scoop, scoop the dough and release it into the palm of your hand before carefully placing it on the prepared baking sheet. Keep the dough about 2 inches apart. If wanted, lightly press the dough evenly with your fingers or palm to about ¼-inch thickness.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
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