Vegan Funfetti Sugar Cookies

Sweet treats with sprinkles make me happy! They are so bright and cheerful. And they work for any occasion, like birthdays, holidays, or just everyday dessert or snacking.

While there are no eggs used in this vegan recipe, flour should not be consumed raw either, so if you just can’t wait for the cookies to bake, try my Edible Sugar Cookie Dough with Sprinkles instead!

Keep reading for the full recipe and information you need to successfully bake up a batch of these Vegan Funfetti Cookies today!

Ingredient notes and substitutions

Flour ~ I used all-purpose flour for convenience as it’s readily available and inexpensive.

I have not tested this recipe using gluten-free flour, although I imagine a 1:1 gluten-free flour blend would work.

Sugar ~ White granulated sugar is the best choice here for that classic sugar cookie taste.

Butter ~ Vegan butter is available in most grocery stores now. I use the Earth Balance Brand most often.

I have not tested this recipe using coconut oil, so I can’t say for sure how that would turn out.

Milk ~ I use oat milk in this recipe, but any unsweetened, plain non-dairy milk will work. Almond milk or soy milk would be great.

Vinegar ~ Don’t worry, you won’t taste vinegar in the baked cookies. This is not for flavor, but for chemical reaction. The vinegar reacts with the baking soda and provides a bit of lift, making these vegan funfetti sugar cookies the perfect amount of soft and chewy.

You can use white distilled vinegar instead of apple cider vinegar if you prefer.

Sprinkles ~ Not all sprinkles are vegan, so be sure to check labels. Sweetapolita vegan sprinkles are my usual go-to, but I have used other brands in the past as well.

I’ve used rainbow sprinkles here, the classic funfetti shape, but you can use whatever variety of sprinkles you like.

Beat the wet ingredients until combined.

Whisk the dry ingredients.

Add the dry to the wet.

Mix the dry and the wet until fully combined.

Add the sprinkles and gently fold them in using a spatula.

Note: Using electric beaters or a stand mixer to incorporate the sprinkles will cause the sprinkles to break down and the colors to bleed. For this reason, gently folding them in with a spatula until just incorporated is the preferred method.

Scoop the cookie dough and place it onto a prepared baking sheet.

Top the dough with a few extra sprinkles to make them look pretty.

Bake the cookies until the edges are just starting to turn golden.

Transfer to a wire cooling rack to set.

Storage and freezing

Counter: Store these vegan funfetti sugar cookies in an air-tight container on the counter for 4-5 days.

Fridge: I do not recommend storing the cookies in the fridge.

Freezer: You can also freeze these funfetti cookies. Store them in a freezer-safe air-tight container or plastic bag with parchment paper between the layers. They should keep well for up to 3 months.

Transfer the frozen cookies to the counter to thaw to room temperature when ready to enjoy.

Pro tips and tricks

~ Make sure the vegan butter and non-dairy milk are at room temperature before starting the recipe. Do not melt the butter!

~ Incorporate the dry ingredients into the wet a little bit at a time and stop mixing as soon as it’s full combined.

~ Gently fold in the sprinkles with a spatula. Do not use electric beaters or a stand mixer to incorporate them as this will cause the sprinkles to break down and the colors to bleed.

~ Add a few more sprinkles to the top of each cookie dough ball before baking.

~ Bake until the cookies are just turning slightly golden.

~ Transfer to a cooling rack to set up before serving.