Vegan Funfetti Cookies
These vegan funfetti cookies are like a birthday cake in cookie form! They are soft, chewy and fun to make with kids.
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Why you’ll love this recipe
- These cookies are the ultimate party dessert that’s easy to make and always a crowd-pleaser.
- Colorful jimmies sprinkles are tossed in vegan sugar cookie dough and baked until crisp on the outside and chewy on the inside.
- This recipe is perfect for prepping. Make the dough beforehand and serve freshly baked cookies to your guests on party day!
- These make for a colorful addition to bake sales and are ideal for taking into the office or school for birthday celebrations.
Key Ingredient Notes
- Rainbow jimmies sprinkles: The star ingredient of this bake. Not all varieties you find in stores are vegan. I used these dairy-free, eggless sprinkles, and they were incredibly crunchy. Some sprinkle brands may have a slightly bitter aftertaste due to food coloring.
- Vegan butter or margarine: Purchase in salted stick or block form rather than spreadable to achieve the right dough consistency.
- Granulated cane sugar and light brown sugar: These two sugars give the cookies the perfect combination of a soft, chewy center and crisp edges.
- Vegan egg substitute: See recipe notes at the end for several options
- Oat milk: Other plant-based milk can be used, but some (e.g., coconut) may slightly affect the taste of the result.
- Almond extract: Optional, but it’s a worthwhile addition due to the delightfully warm, nutty flavor it adds to bakes.
- All-purpose flour: Unbleached flour will give your cookies more structure. If you only have bleached flour, feel free to use it. You may need to add a little extra.
How To Make Vegan Funfetti Cookies
- In a large bowl, add the sugars and vegan butter. Mix until creamy. Stop occasionally to scrape the sides of the bowl to ensure the ingredients are entirely mixed. Unmixed lumps of butter can cause undesirable soft spots in the cookies.
- Stir in the vegan egg, oat milk, vanilla and almond extract.
- Sift the flour, baking soda, and baking powder into a small bowl. Gradually add to the creamed mixture and gently fold until the dough is just combined.
- Fold in the sprinkles.
- Cover the bowl with plastic wrap or place it in a storage container. Place it in the refrigerator for about 30 minutes or until the dough gets firm. The dough may also be stored overnight for a more intense flavor.
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Scoop equal portions of cookie dough and place them on a baking sheet lined with parchment paper. Rolling the dough can cause the colors to blend.
- Space the portions at least 2 inches apart and top with extra sprinkles.
- Bake for 10 to 12 minutes or until the top just cracks.
- Remove the cookies from the oven and let them rest on the tray for at least 15 minutes.
Storage Tips
The raw dough keeps well, and so can be made ahead of time – ideal for preparing in advance for parties! Once you’ve prepped the cookie dough, cover the mixing bowl with plastic wrap, place it in an airtight container in the refrigerator, and store it for up to 2 days.
Alternatively, you can freeze the cookie dough!
To store baked cookies, keep them in an airtight container at room temperature for up to four days.
If you don’t think you’ll munch through the whole batch, you can freeze baked cookies for up to 2 months. Place them in freezer bags or an airtight container. Use plastic wrap, foil or parchment paper to separate them to prevent them from sticking together.
More Cookies for Parties
- Vegan M&M Cookies
- Vegan Thumbprint Cookies
- Vegan Linzer Cookies
- Vegan Chocolate Chip Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Lemon Crinkle Cookies
- Vegan Whipped Shortbread Cookies
- Vegan Peanut Butter Cup Cookies
Vegan Funfetti Cookies
Calories:114
Servings: 24 cookies
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These vegan funfetti cookies are like a birthday cake in cookie form! They are soft, chewy and fun to make with kids.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- ½ cup (113 g) vegan butter or margarine, stick or block, not unsalted, softened at room temperature slightly
- ¾ cup (150 g) granulated cane sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 vegan egg, See Note for Options
- 2 tablespoons oat milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 cups (250 g) unbleached all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup (65 g) rainbow jimmies sprinkles, dairy-free and eggless. See Notes
Instructions
Make the dough
- In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color.½ cup (113 g) vegan butter or margarine ,¾ cup (150 g) granulated cane sugar ,¼ cup (50 g) light brown sugar
- Stir in the vegan egg, oat milk, vanilla and almond extract. Sift the flour, baking soda, and baking powder into a small bowl. Gradually add to the creamed mixture and gently fold together with a wooden spoon or spatula until the dough is just combined.1 vegan egg ,2 tablespoons oat milk ,2 teaspoons vanilla extract ,½ teaspoon almond extract ,2 cups (250 g) unbleached all-purpose flour ,1 teaspoon baking powder ,½ teaspoon baking soda
- Fold in the sprinkles.⅓ cup (65 g) rainbow jimmies sprinkles
- Cover the bowl with plastic wrap or place it in a storage container. Place in the refrigerator for about 30 minutes or until the dough gets firm. The dough may also be stored overnight. The sprinkles may soften as the dough sits.
Bake the cookies
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough and place them on a baking sheet lined with parchment paper. Rolling the dough can cause the colors to blend.
- Space the portions at least 2 inches apart and top with extra sprinkles.
- Place the tray in the oven and bake for 10 to 12 minutes or until the top just cracks. They will look puffy and slightly underdone but will continue to cook on the baking sheet.
- Remove the cookies from the oven and let them rest for at least 15 minutes on the tray.
Notes
- Some sprinkle brands may have a slightly bitter aftertaste due to food coloring.
- Store-bought vegan egg replacers such as Ener-G (follow the package directions).
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons water (may result in chewier cookies and a speckled appearance).
- 1 tablespoon tapioca or cornstarch mixed with 2 tablespoons plant-based milk or water.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Funfetti Cookies
Serving Size
1 cookie
Amount per Serving
Calories
114
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
71
mg
3
%
Potassium
16
mg
0
%
Carbohydrates
19
g
6
%
Fiber
0.3
g
1
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
3
IU
0
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.