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Photo of Gluten-free funfetti sugar cookies by WW

Gluten-free funfetti sugar cookies

Total Time
25 min
15 min
10 min
These funfetti cookies are as the name suggests - FUN! The cookies end up with an irresistibly soft, slightly chewy texture and look super cute with the rainbow sprinkles on top.


Gluten free flour

1½ cup(s), baking variety

Bicarbonate of soda

½ tsp

Unsalted butter

¼ cup(s), softened (60g)

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Caster sugar

½ cup(s), (110g)

Vanilla bean extract

1 tsp


1 large


½ cup(s), rainbow variety (120g), divided


  1. Preheat oven to 180°C. Line two baking trays with baking paper.
  2. Combine flour, bicarbonate of soda and ½ teaspoon salt in a medium bowl and set aside. Combine butter and yoghurt in a separate large bowl and beat using an electric mixture on medium speed, until well combined. Add in sugar and beat until combined. Add the vanilla and egg and beat until well combined (mixture might look curdled but this is ok). Fold the flour mixture into the yoghurt mixture and stir until just combined. Stir in about three-quarters of the sprinkles (the dough will be sticky).
  3. Scoop 12 level tablespoonfuls of the dough onto each of the prepared trays, to make 24 dollops of cookie dough in total. Using wet hands, gently flatten the dough mounds. Sprinkle the remaining sprinkles evenly over each piece of cookie dough.
  4. Bake for 10-12 minutes, rotating the pans halfway through, until set and lightly browned on the bottom. Allow to cool completely before serving.


Be sure to use a gluten-free flour that’s for baking; it will contain xanthan gum. The dough will be sticky; use a cookie scoop for easy release of the dough onto the baking tray.