These vegan funfetti cookies are sweet, chewy and full of fun rainbow sprinkles. A quick and easy colorful treat to make!
If you enjoy making simple, enjoyable, and vibrant vegan cookies, this vegan funfetti cookie recipe will quickly become your go-to favorite!
Not only do the vegan funfetti cookies look fun and colorful, but they’re also larger than your average cookie. Which is a great bonus!
They whip up in no time, and the best part is that you won’t need any special ingredients, except for some fancy sprinkles.
So if you’re in need of a sweet pick-me-up or want to impress your loved ones with your baking skills, look no further than these delicious vegan sprinkle cookies!
We have more delicious funfetti recipes for you to try! Check out our Vegan Funfetti Cupcakes and Vegan Funfetti Cake.
Ingredients You’ll need
Ingredients Notes
- Sprinkles – when it comes to sprinkles, we find that rainbow sprinkles work best, also known as ‘jimmies’.
- Cornstarch – is excellent for making ultra-soft cookies.
- Soy milk – you can substitute the soy milk for a different non-dairy milk.
How to make Vegan Funfetti Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Line two baking sheets with parchment paper. Set aside.
- To the bowl of your stand mixer, add vegan butter and white sugar and cream them together.
- Add soy milk and vanilla extract and beat in until well mixed. Set aside.
- In a separate bowl, add all purpose flour, baking soda, baking powder, cornstarch and whisk together.
- Add dry ingredients to the wet and mix in by hand with a spoon into a thick cookie dough.
- Add rainbow sprinkles and mix them in to distribute them as evenly as possible.
- Roll the cookie dough into balls and place them evenly over two parchment lined baking sheets, 10 cookies per tray, and place into the fridge to chill while the oven preheats.
- Preheat the oven to 350°F(180°C).
- Place into the oven and bake for 10 minutes.
- Remove from the oven and allow to cool and firm up directly on the tray.
- Your vegan funfetti cookies are ready to enjoy!
Baker’s Tips
Chill the dough. Once you have rolled the cookie dough into balls, pop them into the fridge for about 15 minutes while you preheat the oven. This helps to prevent your cookies from spreading too much.
Spread the cookies over two trays. 10 cookies per tray. This prevents them from baking together and needing to be separated.
Bake the cookies one tray at a time. It’s best to first bake one tray of cookies. Once that’s finished, you can then move on to baking the second tray of cookies. It is not recommended to bake both trays at once, as this may cause them to bake unevenly.
Vegan Funfetti Cookies FAQ
I found that rainbow sprinkles work the best in this recipe. A common nickname for them is “Jimmies.” If you can’t find them in your local grocery store, you can buy them on Amazon.
I haven’t tried these vegan funfetti cookies as gluten-free yet. However, a helpful tip is to use a gluten free all purpose flour blend as a substitute in the same amount as shown on the recipe card.
Storing and Freezing
Storing. Keep your vegan funfetti cookies stored in an airtight container at room temperature and enjoy within a week. They can also be stored in the fridge, however they are best brought to room temperature on the countertop before serving.
Freezing. They are freezer friendly for three months. Thaw overnight in the fridge. Additionally, you can freeze the cookie dough balls for up to 3 months before baking. Then, when you’re ready to bake, simply take them out of the freezer and place them in the oven directly from frozen. Just remember to add a couple of extra minutes to the bake time to account for the frozen dough.
More Fun Vegan Cookie Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Funfetti Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- 1 cup White Granulated Sugar (200g)
- ¼ cup Soy Milk (60ml) or other non-dairy milk
- 1 Tablespoon Vanilla Extract
- 2 cups All Purpose Flour (250g)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Cornstarch
- ½ teaspoon Salt
- 1 cup Rainbow Sprinkles (150g)
Instructions
- Line two baking sheets with parchment paper. Set aside.
- To the bowl of your stand mixer, add vegan butter and white sugar and cream them together.
- Add the soy milk and vanilla and mix in until well mixed. Set aside.
- In a separate bowl, add all purpose flour, baking soda, baking powder, cornstarch and salt and whisk together.
- Add dry ingredients to the wet and mix in by hand with a spoon into a thick cookie dough.
- Add rainbow sprinkles and mix them in to distribute them as evenly as possible.
- Roll the cookie dough into balls and place them evenly over the two parchment lined baking sheets, 10 cookies per tray.
- Place the trays into the fridge to chill while the oven preheats.
- Preheat the oven to 350°F(180°C).
- Place into the oven and bake for 10 minutes.
- Remove from the oven and allow to cool and firm up directly on the tray.
Notes
- Weigh the flour. For the most accurate results, weigh your flour on a food scale or alternatively measure it correctly with the spoon and level method. Spoon it into your measuring cup and level off the top with a knife. Don’t scoop it, and don’t pack it into the cup.
- If the cookies don’t spread. If you peep into your oven at the 10-minute mark and you see that your cookies haven’t spread very much, you can bake them for a couple of minutes longer. But even if they are pretty puffy on the top, this is still fine, you can press down on them gently with a fork as soon as they come out of the oven, still warm and soft.
- Storing. Keep your cookies stored in a covered container at room temperature where they will last for up to a week. You can also store them in the fridge (covered).
- Freezing. They are freezer-friendly for up to 3 months. Thaw them in the fridge and bring them to room temperature on the counter before serving. Additionally, you can freeze the cookie dough balls for up to 3 months before baking. Then, when you’re ready to bake, simply take them out of the freezer and place them in the oven directly from frozen. Just remember to add a couple of extra minutes to the bake time to account for the frozen dough.
Very yummy cookies but there isn’t a step saying to add the salt so I forgot! Ended up adding Maldon on top but it’s not the same. Looking forward to making these again though!!
Thanks for letting us know Devon. Thanks so much for your great review!
I halved the recipe and made 25 mini-cookies (cooking time 8 minutes). They’re very cute and taste pretty much like you’d expect 🙂
The dough was quite wet though, so I had to add a couple tbsp of flour, and then flour my hands to form the balls. Maybe I should have chilled it before AND after making the cookie balls?
Hi Bea. If your dough is a bit wet, you can chill the dough before rolling them and also chill before putting them in the oven.
These sound really easy to make. I’m going to supplement the flour to gluten free flour and hope this turns out well.
Sounds so yummy
Lovely!