These Vegan Funfetti Cookies are eggless and dairy free, simple to make, full of sprinkles and bake up soft and chewy. They are a definite crowd pleaser!
I can't believe that out of all the cookies I have on this site, I haven't posted a sugar cookie recipe. So, today I'm here to fix that. These Vegan Funfetti Cookies have that classic intense vanilla flavor of a sugar cookie, but lots of sprinkles, too.
Flour: Regular All Purpose flour here. I always use King Arthur flour.
Cornstarch: To make sure the cookies stay tender.
Leaveners: A combination of baking powder and baking soda for these cookies
Salt: Kosher salt, please. But if you use table salt, halve the amount.
Vegan Butter: A always use Soy-Free Earth Balance Buttery Sticks in my baking. Its my favorite dairy free butter.
Sugar: Regular granulated sugar.
Flax Egg: A flax egg of non dairy milk and ground flax seed keeps these funfetti cookies eggless.
Vanilla: For flavor.
Sprinkles: Plenty of vegan sprinkles are added to the cookie dough to make the cookies funfetti.
The creaming method is the most common mixing method for cookies, including these Vegan Funfetti Cookies.
Begin by creaming the butter and sugar together. Creaming the butter and sugar traps tiny air bubbles in the mixture. This helps give the cookies lift.
Next, add the flax egg.
Then, add flour, leaveners and salt. And mix until JUST combined.
Finally, add the sprinkles and stir to distribute.
And thats the creaming method. This method is used for almost all cookies, but its great for cakes too. Like my Vanilla Bean Pound Cake.
Vegan sprinkles can actually be hard to find. And some are not great for baking.
If sprinkles use natural food colorings, they will likely oxidize in the oven. That means all of the colors in your Funfetti Sugar Cookies will turn yellow, green or brown.
My favorite vegan sprinkles for baking are Fancy Sprinkles.
There are a couple of storage options for these Vegan Funfetti Cookies.
First, freeze the dough balls.
To do this, place the dough balls onto a parchment lined sheet tray and freeze. Once the dough balls are frozen, toss them into a freezer bag and freeze for up to a month.
Then, simply pull out a few at a time, allow them to defrost for a bit and bake! Warm and fresh cookies whenever you want them.
Or, once the cookies are baked, store in an airtight container at room temperature for up to 3 days.
Or store in an airtight container and freeze for up to a month.
Looking for More Sprinkle Recipes?
Vegan Funfetti Cookies
- 1 Large Mixing Bowl OR Stand Mixer
- 1 Spatula
- Measuring Cups and Spoons
- 2 Baking Sheets
- Parchment Paper
- 12 tablespoon Plant-Based Butter I used Earth Balance Buttery Sticks
- 1 ½ Cups Sugar
- 2 tablespoon Ground Flax
- 7 tablespoon Non-Dairy Milk
- 1 tablespoon Vanilla
- 3 Cups All-Purpose Flour
- 1 tablespoon Cornstarch
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt ½ teaspoon if using fine salt
- ⅓ Cup Rainbow Sprinkles
- In a small bowl, combine flax, non dairy milk and vanilla. Stir and set aside2 tablespoon Ground Flax, 7 tablespoon Non-Dairy Milk, 1 tablespoon Vanilla
- In the bowl of a stand mixer fitted with the paddle attachment OR in a large bowl with a spatula, cream non-dairy butter and sugar until well combined and fluffy.12 tablespoon Plant-Based Butter, 1 ½ Cups Sugar
- Add the flax mixture into the butter mixture and mix until well combined.
- Add the flour, cornstarch, baking powder, baking soda, and salt and mix until the dough is just forming.3 Cups All-Purpose Flour, 1 tablespoon Baking Powder, 1 teaspoon Baking Soda, 1 tablespoon Cornstarch, 1 teaspoon Kosher Salt
- Next, add the sprinkles and stir until distributed.⅓ Cup Rainbow Sprinkles
- Using a sprayed ¼ cup measuring cup, scoop mounds of dough onto a parchment lined baking sheet. Then, roll the dough into balls between the palms of your hands. You should get 15-16 cookies.
- Wrap the tray tightly and chill the dough balls at least 2 hours.
- Preheat oven to 350*F
- Place dough balls onto a parchment lined baking sheet leaving at least 2 ½ inches of space between each cookie. I baked 8 cookies per tray.
- Press the dough balls down slightly. See photo above for reference.
- Bake in a 350* oven for 19-21 minutes, or until the edges are just starting to get golden.
- Allow to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough balls.
Let me know how you like this recipe and if there is anything you'd like to see next!
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.
I'm so happy to hear that- Thank you!