Vegan Funfetti Sugar Cookies (No Chill)
These vegan funfetti sugar cookies are super soft, chewy, and packed with sprinkles. They are perfect for birthday celebrations and events. The cookies taste just like birthday cake! Plus, they are vegan, dairy-free, egg-free, and easy to make gluten-free. You will love these vegan sprinkle cookies!
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer or Stand Mixer
- 1 Large Baking Sheet
Ingredients
- ¾ cup vegan butter, room temperature
- ¾ cup organic cane sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened almond milk or other plant milk
- 1 ⅔ cups all-purpose flour or gluten-free 1:1 flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegan rainbow jimmie sprinkles
Instructions
- Preheat the oven to 350° Fahrenheit and line a large baking sheet with parchment paper. Set aside.
- Add the room temperature vegan butter and cane sugar to a large mixing bowl. Use an electric mixer to cream the butter and sugar together at high speed until fluffy and smooth, about 1-2 minutes.¾ cup organic cane sugar, ¾ cup vegan butter, room temperature
- Then, add the vanilla extract and almond milk to the bowl. Mix again at medium-high speed until well combined.1 teaspoon pure vanilla extract, 3 tablespoons unsweetened almond milk
- Add the flour, cornstarch, baking powder, and salt to the bowl. Mix on low speed until a thick, sticky dough begins to form. Stop mixing when a few flour flecks remain. Do not over mix!1 ⅔ cups all-purpose flour, 1 tablespoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon salt
- Then, use a rubber spatula to gently fold in the vegan sprinkles. Be careful not to crush them too much.⅓ cup vegan rainbow jimmie sprinkles
- Use a 1" or 1 ½" cookie scoop to scoop the cookie dough into evenly sized balls. Place them on the baking sheet 2" apart. This is important because they will spread! Do not flatten the cookies or they will spread way too much.
- Bake the cookies for 12-15 minutes, until the edges are firm and lightly golden, but not brown. Remove the cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes to set up.
- Lastly, transfer the cookies to a cooling rack. Serve and enjoy!
Notes
Storage: Store leftover sugar cookies in an airtight container at room temperature for 5-7 days. To freeze the cookies, place them in an airtight container in the freezer to keep for 2-3 months.
Gluten-Free Option: Use gluten-free 1:1 flour with xanthan gum in place of all-purpose flour. Make sure the sprinkles are certified gluten-free.
No Butter: Replace the vegan butter with slightly softened coconut oil. The taste will be slightly different, however.