These Gluten-Free Confetti Sugar Cookies Stuffed with Oreos are the perfect combination of soft sugar cookies, colorful sprinkles, and a surprise cookies-and-cream center. Each oversized cookie is made with a rich gluten-free sugar cookie dough flavored with almond and vanilla extracts, then wrapped around a gluten-free Oreo for a fun and delicious treat.
Whether you are baking for a holiday cookie exchange, birthday party, special celebration, or simply craving a bakery-style gluten-free dessert, these stuffed cookies are guaranteed to be a favorite. The rainbow sprinkles make them festive and cheerful, while the hidden Oreo center adds an unexpected crunch that makes every bite irresistible.
One of the best things about this recipe is its versatility. You can customize the sprinkles to match any holiday or occasion, making these cookies a year-round favorite. The dough can also be prepared ahead of time, making entertaining and holiday baking much easier.
Prep Time
20 minutes
Chill Time
3 hours
Bake Time
7 minutes
Total Time
3 hours 27 minutes
Servings
12 to 16 cookies
Original Gluten-Free Confetti Oreo Cookies
¼ cup oat flour
¾ cup sweet rice flour
¼ cup tapioca flour, plus additional for dusting
¼ cup cornstarch
1 cup granulated sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter, room temperature and diced
2 large eggs
1½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
½ cup rainbow sprinkles
1 package gluten-free Oreo cookies
Measure-for-Measure Flour Variation
1 cup granulated sugar
1 stick unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
2 cups gluten-free Measure-for-Measure flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon xanthan gum
1 package gluten-free Oreo cookies
Optional sprinkles for decorating
Prepare the Original Gluten-Free Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the oat flour, sweet rice flour, tapioca flour, cornstarch, sugar, xanthan gum, and kosher salt. Mix on low speed until all of the dry ingredients are thoroughly combined.
Add the diced butter and continue mixing on low speed for about 5 minutes. The mixture should become crumbly and resemble coarse sand as the butter incorporates into the flour mixture.
Add the eggs, almond extract, vanilla extract, and rainbow sprinkles. Increase the mixer speed to medium and continue mixing until the dough forms a smooth ball and begins pulling away from the sides of the bowl.
Transfer the dough to a lightly tapioca-floured work surface. If the dough feels sticky, knead in a small amount of additional tapioca flour until it becomes smooth and easy to handle.
Divide the dough into two portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 3 hours or overnight. Chilling the dough improves the texture and makes shaping the cookies much easier.
Prepare the Measure-for-Measure Dough Variation
For the alternative version, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth.
Add the Measure-for-Measure flour, baking powder, salt, and xanthan gum. Mix until a soft dough forms. If desired, stir in festive sprinkles for additional color.
Refrigerate the dough for 30 minutes before shaping.
Prepare for Baking
Preheat the oven to 325°F for the original recipe or 350°F for the Measure-for-Measure variation.
Line two baking sheets with parchment paper or silicone baking mats.
Remove the chilled dough from the refrigerator and allow it to sit at room temperature for several minutes if it feels too firm to work with.
Stuff the Cookies
Roll portions of dough into balls approximately 1½ inches in diameter.
Flatten each dough ball slightly and place one gluten-free Oreo cookie in the center.
Carefully wrap the dough around the Oreo, completely enclosing it. Roll gently between your palms until smooth and round.
Place the stuffed cookie dough balls onto the prepared baking sheets, leaving space between each cookie to allow for slight spreading during baking.
Continue shaping until all of the dough and Oreo cookies have been used.
Bake the Cookies
For the original recipe, bake one baking sheet at a time for approximately 7 minutes. The cookies should remain fairly pale with only a light golden color around the edges.
For the Measure-for-Measure variation, bake for 12 to 16 minutes or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely before serving.
Decorate and Serve
These cookies are delicious as they are, but they can also be decorated for special occasions. Drizzle cooled cookies with melted white chocolate and immediately add extra sprinkles for a festive finish.
For holiday baking, coordinate the sprinkle colors with the season. Red and green are perfect for Christmas, pastel colors work beautifully for Easter, and bright rainbow sprinkles make these cookies ideal for birthdays and celebrations.
Serve with a glass of milk, a cup of coffee, or your favorite hot chocolate for a memorable gluten-free dessert experience.
Sweet rice flour helps create the soft and chewy texture that makes these cookies unique. For best results, do not substitute it with regular white rice flour.
The chilling period is important because it allows the gluten-free flours to fully hydrate while making the dough easier to handle.
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
The cookie dough can also be frozen before baking. Shape and stuff the cookies, freeze them on a baking sheet until solid, then transfer them to a freezer-safe container. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
These colorful stuffed cookies make wonderful additions to holiday dessert platters, cookie gift boxes, birthday celebrations, bake sales, and special occasions throughout the year.
