These Vegan Funfetti Cookies are super chewy and only require 9 simple ingredients to make, and the dough requires no chill time! They are packed with vanilla and rainbow sprinkles for a dairy-free cookie that anyone will love.
Cookies are one of my favorite desserts to bake. They are quick, easy, and can be just about any flavor! They can be tangy Lemon Cookie Bars, or chewy Peanut Butter Oatmeal Cookies, or even classic Vegan Chocolate Chip Cookies.
Today, I'm sharing my recipe for Vegan Funfetti Cookies. They have bold vanilla flavor and plenty of rainbow sprinkles that make them just as fun as they are delicious. These are always a hit, no matter the occasion and no matter the crowd!
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Why You'll Love This Recipe
- This recipe only requires 9 simple ingredients.
- And the dough requires no chill time, so the cookies are ready in about 30 minutes.
- This Funfetti Cookies recipe is completely vegan and dairy-free, so anyone can enjoy them.
- They are super chewy and packed with vanilla extract and rainbow sprinkles.
- And most importantly, they are absolutely delicious!
Ingredients
Vegan Butter: I like Country Crock Plant Butter Sticks. They taste great and are easy to find.
Cornstarch: A little bit of cornstarch makes these cookies super chewy!
Non-Dairy Milk: I used oat milk, but any non-dairy milk, like almond milk or soy milk, will work.
Rainbow Sprinkles: They wouldn't be Vegan Funfetti Cookies without sprinkles! Vegan sprinkles can be hard to find, so I recommend ordering them online. I like the Vegan Rainbow Sprinkles from Sweetapolita.
Instructions
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and sugar until light and fluffy.
Then, add non-dairy milk and vanilla and mix on low speed until well combined.
Step 2. Then, add flour, cornstarch, baking soda, and salt, and mix on low until the cookie dough forms.
Step 3. Next, add rainbow sprinkles and mix on low to distribute.
Step 4. Use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet.
Dunk the top of each dough ball in rainbow sprinkles, then bake the cookies in a 350*F oven for 14-16 minutes, or until the edges are golden brown but the center of the cookies is still soft.
Recipe FAQs
To store these Dairy-Free Vegan Funfetti Cookies, transfer to an airtight container and keep at room temperature for up to 3 days.
Or, store in an airtight container and freeze for up to a month.
Most sprinkles that you find in the grocery store are not vegan. To get vegan sprinkles, recommend ordering them online. I love these by Sweetapolita.
I don't recommend natural sprinkles for this recipe. They oxidize during baking, and instead of a rainbow of colors, they all end up yellow and orange.
Instead of sprinkling the sprinkles on top of the cookies, hold the cookie dough in one hand and dunk the top into a small bowl of sprinkles.
They will stick through baking and eating!
Top Recipe Tips
Once you add the dry ingredients to the bowl, don't over-mix the Vegan Funfetti Cookie dough! Mix until the dough is just combined. Otherwise, you could end up with a tough cookie.
I highly recommend a cookie scoop for evenly sized, round cookies!
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📖 Recipe
Vegan Funfetti Cookies
Equipment
- 1 Stand Mixer fitted with Paddle Attachment
- 1 Spatula
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cups Granulated Sugar
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ¾ Cups All-Purpose Flour
- 2 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine salt
- ¼ Cup Vegan Rainbow Sprinkles see note!
For Topping the Cookies
- ¼ Cup Vegan Rainbow Sprinkles
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream non-dairy butter and sugar until well combined and fluffy.8 tablespoon Non-Dairy Butter, room temperature, 1 Cups Granulated Sugar
- Add the non-dairy milk and vanilla and mix on low until well combined.¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add the flour, cornstarch, baking soda, and salt, and mix on low just until the dough forms. Then, add rainbow sprinkles and mix on low until distributed.1 ¾ Cups All-Purpose Flour, 2 tablespoon Cornstarch, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, ¼ Cup Vegan Rainbow Sprinkles
- Add the remaining rainbow sprinkles to a small bowl.¼ Cup Vegan Rainbow Sprinkles
- Then, use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet. Dunk the top of each cookie dough ball into the rainbow sprinkles and return them to the baking sheet leaving at least 2 ½ inches of space between each cookie.
- Bake in a 350*F oven for 14-17 minutes, or until the edges begin to brown but the centers of the cookies is still soft.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining cookie dough.
Ruthann says
I made these cookies for my grandson who has food allergies, he is also a very picky eater. He LOVED them! This is the first cookie that I have found that he truly enjoys, THANK YOU.
Megan Calipari says
I'm so happy to hear that- Thank you!