These Vegan Funfetti Cookies are packed with vanilla flavor and rainbow sprinkles. Just like my vegan sugar cookies, they come together with simple ingredients and bake up soft and chewy! And the dough doesn't need to chill before baking, so you can have a batch ready in about 35 minutes.
Quick Look: Vegan Funfetti Cookies
- Method: Simple creaming method in a stand mixer or with a hand mixer.
- Why Make THIS Version? Soft, chewy cookies packed with vanilla extract and rainbow sprinkles, and a no-chill dough!
- No Need To: Use eggs or dairy to create a soft, chewy cookie. This recipe is completely vegan!
- Secret to Success: Use artificially colored sprinkles for vibrant colors that hold through baking.
- Key Ingredients: Non-dairy butter, sugar, flour, cornstarch, vanilla, and sprinkles.
- Calories/Serving: 176 kcal.
- Freezer-Friendly: Yes. Freeze your cooled cookies in an airtight container for up to a month.
As a culinary school-trained baker, I know that getting the right texture in an eggless cookie isn't easy. We all want a crisp edge with a soft and chewy interior. And I really nailed it for this recipe by using vegan butter, non-dairy milk, and a bit of cornstarch to help create a soft, chewy cookie that everyone will love.
Just like my Vegan Chocolate Chip Cookies and Peanut Butter Oatmeal Cookies, this Vegan Funfetti Cookie dough is easy to make, with no chilling required. I'll walk you through mixing the dough and choosing the right sprinkles, plus I'll share my top tips for getting an even bake and making sure the sprinkles stick to the tops.
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Why You'll Love This Vegan Cookie Recipe
- This recipe only requires 9 simple ingredients.
- And just like my vegan double chocolate chip cookies, the dough requires no chill time, so the cookies are ready in about 35 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!
Ingredient Notes
Vegan Butter: Always use a vegan butter that comes in a stick or block form, not in a tub, for making cookies like my brown sugar cookies. Tubbed vegan butter is too soft for baking and will make these cookies spread too much.
Cornstarch: I add cornstarch alongside the all-purpose flour to lower the protein content of the dry ingredients. This helps create a softer, more tender cookie. I love to use this trick in recipes like my vegan lemon cookies.
Non-Dairy Milk: I used oat milk because that is what I usually have on hand, but this recipe works with almond milk or soy milk, too.
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 always use Vegan Rainbow Sprinkles from Sweetapolita in my funfetti recipes like my Vegan Funfetti Cake and Vegan Funfetti Cupcakes. I also don't recommend any naturally colored sprinkles. Natural colors oxidize into shades of yellow and orange as they bake.
How To Make Vegan Funfetti Cookies
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and sugar until it lightens in color and becomes light and fluffy.
Then, add non-dairy milk and vanilla and mix on low speed until well combined. The mixture will look broken here.
Step 2. Then, add flour, cornstarch, baking soda, and salt, and mix on low just until no dry streaks remain and the cookie dough forms.
Step 3. Next, add rainbow sprinkles and mix on low to distribute.
The dough will be thick but easily scoopable.
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 14-17 minutes, or until the edges are golden brown and feel set when gently touched with a finger, but the center of the cookies is still soft.
Vegan Funfetti Cookie 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, I 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. If you can't find the right sprinkles, make my vegan vanilla bean cookies instead!
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.
This way, they will stick through baking and eating, and you won't have sprinkles all over your baking sheet.
Megan's Expert 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.
Don't bake more than 8 cookies at a time. Leaving plenty of space between each cookie ensures that they bake evenly.
And I highly recommend a cookie scoop for evenly sized, round cookies.
Looking for More Vegan Cookie Recipes?
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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 Cup 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 Tbsp Non-Dairy Butter, room temperature, 1 Cup Granulated Sugar
- Add the non-dairy milk and vanilla and mix on low until well combined.¼ Cup Non-Dairy Milk, 2 tsp 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 Tbsp Cornstarch, ½ tsp Baking Soda, ½ tsp 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 are set and 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. You should get 16 cookies.
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!