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.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 14

Cook Time 12

Total Time 26

Servings cookies

Calories 114

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

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 vegan butter or margarine, ¾ cup granulated cane sugar, ¼ cup 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 unbleached all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
Fold in the sprinkles.
⅓ cup 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.

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.

Some sprinkle brands may have a slightly bitter aftertaste due to food coloring.

Egg Replacer options for 1 egg:

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.