These Vegan Funfetti Sprinkle Cookies are buttery, sweet, and full of fun sprinkles. Plant-based soft vanilla sugar cookies that are moist and chewy and easy to make!
Another delicious vegan cookie recipe to check out is my PEANUT BUTTER CHOC-CHIP OATMEAL COOKIES!
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Vegan Vanilla Sugar Cookies with Sprinkles!
Vegan or not, these sprinkle cookies are always a favorite! I love making these fun, rainbow cookies all year-round. And when it is the festive season I change them up with festive-themed sprinkles for the perfect vegan Christmas cookie!
Funfetti cookies are not only fun to serve and enjoy, but also to make! When it comes to these cookies, there are no complicated steps or ingredients used to make them. It is a fun and simple process with a beautiful end result.
As an added bonus, the cookie dough is safe to eat straight out of the mixing bowl because it is vegan and contains no egg. I love enjoying a spoonful of the yummy sweet, vanilla cookie dough before baking the sugar sprinkle cookies!
Why you'll love this recipe
- Quick and easy to make. This is a simple recipe that takes less than 15 minutes of prep and don't need any chill time.
- Completely plant-based. All the ingredients in these vanilla sugar cookies are 100% vegan. And be sure to use plant-based sprinkles too!
- Delicious flavor and texture. These cookies have a sweet, buttery vanilla cookie flavor and are soft and chewy with crispy edges.
Ingredients you'll need & optional substitutions
- Vegan Butter. You can use your favorite type of vegan butter (not spread), just make sure it is at room temperature when using it to make your cookies.
- Flax Egg. This vegan alternative to egg is easy to make by combining together flax powder and water.
- Granulated Sugar. You could also use coconut sugar to get the perfect touch of sweetness to your sugar cookies.
- Vanilla Extract. This gives the sprinkle cookies a taste of yummy vanilla flavor.
- All-Purpose Flour. You can switch the flour to 1:1 gluten-free flour if desired. This may alter the texture of the cookies once they have baked.
- Cornstarch. This helps to give the sugar cookies a soft, delicate texture.
- Baking Powder. To help the cookies rise while baking and have a light texture.
- Salt. This enhances the flavor of the cookies, but you can omit this if you are watching your sodium intake.
- Sprinkles. Use any type of vegan sprinkle that you like - I love using fun, rainbow funfetti sprinkles. There are lots of options you can try!
How to make vegan vanilla funfetti cookies
STEP ONE
Preheat your oven to 350F and line a baking sheet with baking paper. Set aside.
STEP TWO
Prepare your flax egg by combining the flax powder and water together in a small bowl. Set aside.
STEP THREE
In a large mixing bowl, use an electric mixer to cream together the vegan butter and sugar. Mix on high speed until light and fluffy, about three minutes.
STEP FOUR
Add in the prepared flax egg and the vanilla extract. Mix until just combined, about one minute on medium speed.
STEP FIVE
Add in the flour, cornstarch, baking powder, salt, and sprinkles. Use a wooden spoon or spatula to gently combine until evenly incorporated - be careful to not overmix.
STEP SIX
Place 1 - 2 tablespoon-sized balls of dough onto the prepared baking tray. Place them at least 5cm apart as the cookies will spread during baking.
STEP SEVEN
Bake the cookies for 10 - 12 minutes, or until golden brown on the edges. Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes before transferring the baked cookies to a wire rack to cool completely.
Storage Instructions
The baked vegan funfetti sprinkle cookies can be stored in an airtight container or jar and enjoyed for up to seven days. You can pop the cookies in the microwave for 10 seconds to warm them up slightly before enjoying.
You can also store these cookies or the cookie dough in your freezer. To freeze the cookies, store them in a freezer-safe container with baking paper between each cookie. Alternatively, wrap the cookie dough in cling wrap and then store in the freezer.
You can safely store the cookies and the dough in the freezer for 2 - 3 months. Allow them to thaw completely at room temperature before enjoying or using again.
Recipe Notes & Tips
Use room temperature butter - The butter that you use should be room temperature or slightly cold. Don't use melted butter or warm butter as this will cause the cookies to spread too much in the oven while baking.
Don't press the cookies flat before baking - These cookies are not chilled before baking so they will naturally flatten and spread in the oven. This is because warmer cookie dough spreads more than chilled dough. So there is no need to flatten the cookie dough balls before baking as this will make them spread too much.
Cream your butter and sugar together well - This is an important step as it adds air into the dough which keeps the cookies light and chewy and not hard and dense. So be sure to cream your butter and sugar until it is light in color and fluffy in texture. This usually takes around five minutes with an electric mixer.
Vegan Funfetti Sprinkle Cookies
These Vegan Funfetti Sprinkle Cookies are buttery, sweet, and full of fun sprinkles. Plant-based soft vanilla sugar cookies that are moist and chewy and easy to make!
Ingredients
- ¾ cup vegan butter, room temperature
- ½ cup granulated sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water)
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup sprinkles
Instructions
- Preheat your oven to 350F and line a baking sheet with baking paper. Set aside.
- Prepare your flax egg by combining the flax powder and water together in a small bowl. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the vegan butter and sugar. Mix on high speed until light and fluffy, about three minutes.
- Add in the prepared flax egg and the vanilla extract. Mix until just combined, about one minute on medium speed.
- Add in the flour, cornstarch, baking powder, salt, and sprinkles. Use a wooden spoon or spatula to gently combine until evenly incorporated - be careful to not overmix.
- Place 1 - 2 tablespoon-sized balls of dough onto the prepared baking tray. Place them at least 5cm apart as the cookies will spread during baking.
- Bake the cookies for 10 - 12 minutes, or until golden brown on the edges. Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes before transferring the baked cookies to a wire rack to cool completely.
Notes
Storing the cookies - The baked sprinkle cookies can be stored in an airtight container or jar and enjoyed for up to seven days. You can pop the cookies in the microwave for 10 seconds to warm them up slightly before enjoying them!
Don't press the cookies flat before baking - These cookies are not chilled before baking so they will naturally flatten and spread in the oven. This is because warmer cookie dough spreads more than chilled dough. So there is no need to flatten the cookie dough balls before baking as this will make them spread too much.
I hope you love these Vegan Funfetti Sprinkle Cookies as much as I do. And if you want to see more of my food adventures, follow me on Instagram or Facebook.
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