The BEST vegan funfetti cookies are soft, moist, chewy, and loaded with rainbow sprinkles! Everyone can enjoy these colorful birthday cookies because they are dairy-free, eggless, and gluten-free friendly. The easy recipe is made with one bowl and uses a simple no chill sugar cookie dough. They’re great for birthdays, parties, and celebrations!

a pile of vegan funfetti cookies with sprinkles

Whether there’s an upcoming birthday, celebration, anniversary, or it’s just a regular afternoon, there is never a bad time to make Vegan Funfetti Cookies! These colorful sprinkle cookies are guaranteed to brighten anyone’s day and make them smile.

If you loved my Vegan Funfetti Cupcakes and Edible Funfetti Cookie Dough, this dessert should be next on your baking list. These rainbow cookies are perfectly crispy on the outside with a soft, moist, and chewy center. The flavor is reminiscent of birthday cake batter and they are super easy to make.

We’ll start by creating a simple no chill sugar cookie dough, then stir in lots of confetti sprinkles. The recipe is made with one bowl, no eggs, and it’s ready in 30 minutes.

These funfetti cookies are:

  • Vegan, dairy-free, egg-free, and gluten-free friendly
  • Super soft, moist, chewy, and sweet
  • Loaded with rainbow sprinkles
  • A quick and easy, one bowl cookie recipe
  • Made with no chilling needed
  • A perfect dessert for birthdays and parties
close up of vegan funfetti cookies on a wire cooling rack

Ingredients in vegan birthday cookies

  • Flour: All-purpose flour, otherwise known as plain flour, is the main ingredient for these birthday cookies. If you are gluten-free, be sure to use gluten-free flour.
  • Vegan butter: Vegan buttery spread, as opposed to butter sticks, are best for this recipe. You can use the sticks, but I always get better results with the tub variety.
  • Sugar: These cookies are primarily made with granulated sugar, but we’ll add a bit of light brown sugar for moistness and chewiness.
  • Sprinkles: The best ingredient! Add any of your favorite sprinkles to create colorful, celebratory cookies.
  • Almond milk: These dairy-free cookies are made with plant-based milk. I recommend unsweetened almond milk, but other types will work just as well.
  • Vanilla extract: A whole tablespoon of vanilla helps these cookies taste like birthday cake batter.
  • Almond extract: Almond extract has an ultra-sweet flavor, which makes it a popular ingredient for funfetti desserts.
  • Baking soda and baking powder: This ingredient leavens the cookie dough, making the funfetti cookies rise and spread.
  • Cornstarch: A dash of cornstarch gives these cookies a soft, tender texture.
  • Salt: Salt balances the various sweet ingredients.
bowls of ingredients for vegan funfetti cookies

How to make vegan funfetti cookies

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper to prevent the cookie dough from sticking to the pan.

In a large bowl, add vegan butter, granulated sugar, and brown sugar. Using a handheld mixer or an electric mixer, beat the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk, vanilla extract, and almond extract. Beat together once more to combine.

Then, add all-purpose flour, baking soda, cornstarch, and salt. Mix together until the flour is evenly incorporated. Gently fold in the rainbow sprinkles.

six part photo collage showing how to make vegan funfetti cookies

Lastly, scoop the funfetti cookie dough into balls and transfer to the baking sheets. Bake cookies for 12-14 minutes, or until the edges start to firm but the center is still gooey.

You should remove these vegan funfetti cookies from the oven while the center still appears underbaked. The cookies will de-puff and firm up while cooling on the baking sheet. Enjoy!

six part photo collage showing how to make vegan funfetti cookies

Tips for making the best vegan sprinkle cookies

Use slightly softened butter. Slightly softened butter is best for baking cookies. It should take a very subtle imprint when you gently press it with your finger.

Measure the flour correctly. Use a food scale to weigh the flour for accuracy. If you don’t have a food scale, remember not to scoop and pack flour into the measuring cup. Instead, gently spoon flour into the measuring cup and scrape off any excess with a flat tool (like the back of a knife).

Use your favorite sprinkles. Keep it classic with rainbow sprinkles or use a particular color combo for special occasions. For example, you can use red/green sprinkles during the holiday season or orange/black sprinkles near Halloween! Alternatively, use school colors if you’re making these for a graduation.

Bake cookies on the middle rack in your oven. For soft and chewy cookies, I strongly recommend baking them one tray at a time on the middle rack in your oven.

Underbake the cookies. You should remove them from the oven while the edges start to firm up but the center still looks underbaked. The cookies will continue to cook and de-puff while cooling on the baking sheet.

How to make round cookies: Immediately after removing them from the oven, place a large round cookie cutter (or a large glass) over a cookie. Spin the cookie cutter in circular motions to form the edges into a perfect circle. Do this while the cookies are still hot and pliable! You must work quickly before they cool down. See how to make perfectly round cookies for a video example.

a half bitten vegan funfetti cookie on a wire cooling rack

Frequently asked questions

What sprinkles are vegan? Since sprinkles are primarily made of sugar, most sprinkles are vegan. You can find options for vegan-friendly sprinkles at Target, Whole Foods, Amazon, Etsy, Michael’s, and more. Some of my favorite websites include Sweetapolita and Fancy Sprinkles.

What sprinkles are best for funfetti cookies? Rainbow jimmies and confetti sprinkles produce the best results. Steer clear from nonpareils, dragées, sugar pearls, and sanding sugar. Read more at sprinkles 101 to learn the difference between each kind.

Can I make them without sprinkles? If you would like to make regular sugar cookies without sprinkles, check out my Vegan Sugar Cookies recipe instead.

How to store these vegan confetti cookies

Store leftover funfetti cookies inside a sealed container at room temperature. They will stay fresh for about 3-4 days. (I personally think they are best the day after baking!)

If you would like to store the cookies longterm, you can freeze them. Either freeze the balls of funfetti cookie dough or the baked cookies. Simply place the dough or the cookies inside a sealed ziplock bag, then keep in the freezer for up to 3 months.

a stack of vegan funfetti cookies on a wire cooling rack
a stack of soft and chewy vegan funfetti cookies cut in half

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close up of vegan funfetti cookies on a wire cooling rack

Vegan Funfetti Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

Easy vegan funfetti cookies are soft, moist, chewy, and loaded with rainbow sprinkles! These birthday cookies are dairy-free, gluten-free, eggless, and made with one bowl. We’ll start with a no chill sugar cookie dough, then stir in lots of confetti sprinkles. This funfetti dessert is for birthdays, parties, kids, and a crowd! #funfetticookies #funfetti #vegancookies #sugarcookies #cookierecipes #birthdayparty #birthdaycake #vegandessert #sprinkles #birthday #cakebatter


Ingredients

Units Scale
  • 1/2 cup vegan butter, slightly softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup almond milk
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 1 3/4 cups all-purpose flour (or GF baking flour), measured correctly* (210g)
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 cup vegan sprinkles

Instructions

  1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper to prevent the cookies from sticking to the pan.
  2. In a large bowl, add vegan butter, granulated sugar, and brown sugar. Using a handheld mixer or an electric mixer, beat the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk, vanilla extract, and almond extract. Beat together once more to combine.
  3. Add the all-purpose flour, baking soda, cornstarch, and salt. Mix together until the flour is evenly incorporated. Gently fold in the rainbow sprinkles.
  4. Scoop the funfetti cookie dough into balls and transfer to the baking sheets.
  5. Bake cookies for 12-14 minutes, or until the edges start to firm but the center is still gooey. You should remove the cookies from the oven while the center still appears underbaked. They will de-puff and firm up while cooling on the baking sheet. Enjoy!

Notes

  • *Measure the flour correctly. Use a food scale to weigh the flour at 238g for accuracy. If you don’t have a food scale, remember not to scoop and pack the flour into the measuring cup. Instead, gently spoon flour into the measuring cup and scrape off any excess with a flat surface (like the back of a knife).
  • Underbake the cookies. You should remove the cookies from the oven while the edges start to firm up but the center still looks underbaked. The cookies will continue to cook and de-puff while cooling on the baking sheet.
  • Bake cookies on the middle rack in your oven. For soft and chewy cookies, I strongly recommend baking these funfetti cookies one tray at a time on the middle rack in your oven.
  • How to store: Store cookies inside a sealed container at room temperature for 3-4 days. If you would like to store them longterm, freeze the balls of cookie dough or the baked cookies inside a sealed ziplock bag for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 173
  • Sugar: 15g
  • Fat: 6g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 1.5g

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