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–+ servings
Vegan Dairy-Free Funfetti Cookies on a cooling rack
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5 from 2 votes

Vegan Funfetti Cookies

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!
Prep Time30 minutes
Cook Time20 minutes
Chill Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 Cookies
Calories: 239kcal
Author: Megan Calipari
Cost: $5

Equipment

  • 1 Large Mixing Bowl OR Stand Mixer
  • 1 Spatula
  • Measuring Cups and Spoons
  • 2 Baking Sheets
  • Parchment Paper

Ingredients

  • 8 tablespoon Vegan Butter I used Earth Balance Buttery Sticks
  • 1 Cups Granulated Sugar
  • ¼ Cup Non-Dairy Milk
  • 2 teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt ¼ teaspoon if using fine salt
  • 7 tablespoon Vegan Rainbow Sprinkles, divided

Instructions

  • 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.
    8 tablespoon Vegan Butter, 1 Cups Granulated Sugar
  • Add the non-dairy milk and vanilla into the butter mixture and mix until well combined.
    ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
  • Add the flour, baking powder, and salt and mix until the dough is just forming.
    2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
  • Next, add the ¼ cup of rainbow sprinkles and stir until distributed.
    7 tablespoon Vegan Rainbow Sprinkles, divided
  • 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 about 10 cookies.
  • Add the remaining sprinkles to a small bowl and dunk the tops of the cookie dough balls into it and return them to the baking sheet.
  • Wrap the baking sheet tightly and chill the dough for at least 1 hour.
  • 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.
  • Bake in a 350* oven for 17-20 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.

Nutrition

Calories: 239kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 393mg | Potassium: 40mg | Fiber: 1g | Sugar: 20g | Vitamin A: 451IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 1mg