Funfetti Sugar Cookie Recipe

September 3, 2019Smile Cafe
Allergy-Friendly funfetti sugar cookies

Prep time: 1 hour

Cook time: 13 minutes

Serves: 40 Cookies

These fun and colourful allergy-friendly funfetti sugar cookie recipe will bring a smile to everyone’s faces! Who can resist a classic sugar cookie, especially with a good dose of FUNfetti sprinkled in. Free from dairy, eggs, tree nuts, peanuts, soy, sesame, and any type of seafood. They’re a real crowd pleasers if you have food allergies or not!

Allergy-Friendly funfetti sugar cookies method

The freezing in this recipe stops the coconut oil and margarine from melting and helps the cookies keep their shape. This is great news for little hands. Cutting out the cookies doesn’t have to be a rush and the dough is easier to work with. Your kids will love making this funfetti sugar cookie recipe!

Print Recipe

Funfetti Sugar Cookies

  • Prep time: 1 hour
  • Cook time: 13 minutes
  • Total time: 1 hour 13 minutes
  • Serves: 40 Cookies


  • 1 1/2 cup flour
  • 1/4 cup corn flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/4 cup coconut oil
  • 1/4 cup Allergy free margarine
  • 3/4 cup sugar
  • 1/3 cup water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coloured sprinkles


  • 1)

    In a large bowl electric mix together the coconut oil, margarine and sugar till light. Then add in the vanilla and water and mix together again.

  • 2)

    In medium bowl combine the flour, baking powder, baking soda and salt, stir it all up.

  • 3)

    Slowly add the dry ingredients to the wet ingredients electric mixing till all well combined. Fold in the sprinkles just enough to make them evenly dispersed through the dough without the dye running.

  • 4)

    Shape the dough together into a log, wrap it tight in saran wrap and pop into the freezer for 30 minutes.

  • 5)

    Preheat the oven to 325F. Take the dough out of the freezer and let sit at room temperature for ten minutes to soften a little while the oven heats up.

  • 6)

    Roll out the dough to about 1/4″ thick on parchment paper with a confectioner sugar coated rolling pin (so the dough doesn’t stick).

  • 7)

    Use your favorite cookie cutters to cut out your cookies and then carefully scoop them onto your baking tray with a parchment or silicone liner. Combine all your cookie off-cuts and continue to roll and cut out until all your dough is used up.

  • 8)

    Put your baking trays with uncooked cookies into the freezer for ten minutes ahead of putting into the oven, this will help them hold their shape.

  • 9)

    Pop your trays into the oven and bake for 13 minutes until the cookies are a little golden brown around their base.

  • 10)

    Let the cooked cookies cool on the tray for a few minutes, this will give then a chance to firm up a little and not be too delicate, then transfer to a cooling rack. Enjoy!

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