These vegan funfetti cookies are soft, chewy sugar cookies packed with sweet vanilla flavor and colorful sprinkles. They're basically pure joy in cookie form! You don’t need any fancy ingredients and since the dough is egg-free, you can totally sneak a bite before they hit the oven (no judgment here!). Plus these vegan cookies are so simple to make, unlike the labor of cut-out cookies. They are great for a quick treat.
Whether you’re making these perfect sugar cookies for a celebration or just because you need a little color in your day, these cookies always bring the fun. I love switching up the sprinkles for different seasons - rainbow for birthday parties, red and green for holiday cookies, or pastels in the spring. However you dress them up, these easy funfetti cookies are guaranteed to make people smile.
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Ingredient Notes
This easy recipe uses a handful of simple ingredients. They are mostly pantry staples that should be available in any grocery store.
- Vegan Butter - I typically use Country Crock plant butter or Miyokos plant butter in my baking. You can use your favorite brand of vegan butter. Just make sure to use the stick type, not a spread. If you're baking for someone with nut allergies, make sure to use a plant-based butter that is nut free. I do not recommend using coconut oil in place of butter as the cookies will spread too much.
- Flax Egg - This is the replacement for the egg in this vegan cookie recipe. Flaxseed meal is combined with water to create a flax egg. The texture helps hold the cookie dough together. I haven't tried any other egg substitutes here.
- Granulated Sugar - Sugar plays two parts in this cookie, both sweetness and spread. You could substitute cane sugar or coconut sugar if you prefer, but I don't recommend using brown sugar as it will change the texture. Make sure to use a vegan sugar product as some white sugars are processed with animal products.
- Sprinkles - Use any type of vegan sprinkle that you like. I love using fun, rainbow sprinkles. But you can mix it up to customize these cookies for special occasions and holidays.
See the recipe card at the bottom of the post for full ingredient list with measurements.
How to Make Egg-Free Sugar Cookies
These homemade funfetti cookies come together all in one bowl with no chilling time required. I do recommend using an electric mixer to make things easier.
- STEP 1: Preheat your oven to 350F and line a large baking sheet with parchment paper. Set aside.
- STEP 2: Prepare your flax egg by combining the flax powder and water together in a small bowl. Set aside.
- STEP 3: In a large mixing bowl, use an electric mixer to cream together the vegan butter and sugar. Mix with the paddle attachment on medium speed until light and fluffy, about three minutes.
- STEP 4: Add in the prepared flax egg and the vanilla extract. Mix until just combined, about one minute on medium speed.
- STEP 5: Add the flour, cornstarch, baking powder, salt, and sprinkles to the wet ingredients. Use a wooden spoon or rubber spatula to gently combine until evenly incorporated - be careful to not over mix.
- STEP 6: Scoop the sugar cookie dough into 2 tablespoon-sized balls of dough onto the prepared baking sheet. I prefer to use a cookie scoop to make the balls even in size. You can roll sugar cookies in a few more sprinkles to get that picture perfect look. Place the cookie dough balls at least 2 inches apart as the cookies will spread during baking.
- STEP 7: Bake the cookies for 10 - 12 minutes, or until barely 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 cooling rack to cool completely.
Expert 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.
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.
Storage
Store leftover cookies in an airtight container for up to one week. You can microwave each cookie for about 10 seconds to warm it before serving.
These cookies will also freeze well before or after baking. Store cookie dough or baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
More cookie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Vegan Funfetti Cookies
Ingredients
- 1 Flax Egg 1 tablespoon ground flaxseed mixed with 3 tablespoon water
- ¾ Cup Vegan Butter room temperature
- ½ Cup Sugar
- 2 teaspoons Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ Cup Sprinkles
Instructions
- Preheat your oven to 350 °F (177 °C) 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.1 Flax Egg
- 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.¾ Cup Vegan Butter, ½ Cup Sugar
- Add in the prepared flax egg and the vanilla extract. Mix until just combined, about one minute on medium speed.2 teaspoons Vanilla Extract
- 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 over mix.1 ½ Cups All-Purpose Flour, 2 teaspoons Cornstarch, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¼ Cup Sprinkles
- Place 2 tablespoon-sized balls of dough onto the prepared baking tray. Place them at least 2 inches 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.
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