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    Home » All Recipes » Vegan Cookies + Brownies

    7 Ingredient Vegan Funfetti Sugar Cookies

    Published: May 28, 2019 · Modified: Aug 16, 2021 by Megan · This post may contain affiliate links.

    15.9K shares
    Jump to Recipe
    two pictures of rainbow sprinkle cookies with text overlay of "vegan funfetti sugar cookies, soft & chewy".

    I did a thing and made THE BEST VEGAN FUNFETTI SUGAR COOKIES EVER! Not to mention these chewy vegan sugar cookies happen to be super simple and only contain 7 ingredients. If you're looking for a colorful, crunchy on the outside, eggless, soft, and chewy on the inside, easy sugar cookie recipe- this is it!

    A tray of Vegan Funfetti Sugar Cookies filled with rainbow sprinkles

    *Recipe shared February 2018 and updated May 2019*

    First, a little un fact. Did you all know I am OBSESSED with rainbow sprinkles?! This obsession started at an early age when I made my parents buy me a wholesale tub of sprinkles from an actual diner. Yes, I am not kidding.

    I am happy to say that while making these Vegan Funfetti Sugar Cookies I did not eat all the sprinkles because I guess I'm grown up? What can I say,  I'm just a girl who loves rainbow-colored sugar!

    Since making these cookies the funfetti obsession has continued pretty heavily on SGTO. Take my Vegan Cookie Cake, Cookie Dough Ice Cream Sandwiches, or my Funfetti Cinnamon Rolls for example. Yep, it's true love over here folks.

    Vegan Funfetti Sugar Cookie Dough scooped and ready to be baked

    So what inspired these cookies? While browsing the internet for good vegan sugar cookie recipes, I honestly found a ton of really complicated recipes. This made me think no... there has to be something better and easier than this?!

    Sugar cookies, and more specifically, funfetti cookies are meant to be fun, easy, and full of sugary goodness. So, I did a thing and made my own 7-ingredient sprinkle sugar cookie recipe without butter & without eggs to share with you all!

    These cookies require only one bowl, 30 minutes of time to "chill" in the fridge, and only 15 minutes of baking time. They really are THAT easy!

    A stack of Vegan Funfetti Sugar Cookies filled with rainbow sprinkles

    Funfetti cookie FAQ:

    Since this is one of the most popular recipes on SGTO, I've added some FAQ for you here. If you have any other questions, leave them in the comments below so I can add them to this section!

    Why Cream the Butter and Sugar Together in Cookie Recipes?

    Creaming the butter and sugar together helps to bring air into the dough and helps the dough rise. This step is crucial and should be done with cold butter. Don't skip it for ultimate cookie perfection.

    Why Do We Chill The Cookie Dough?

    A Question I commonly get asked is why I chill the cookie dough in this recipe. Chilling the Cookie dough helps to control the spread of the cookies and allows the sugars to absorb some of the liquid in the dough. I personally think chilling your dough leads to chewier cookies and more flavorful ones! Plus, you only need to chill your dough for 30 minutes to get these benefits.

    A stack of Vegan Funfetti Sugar Cookies. One cookie is being lifted and ready to be eaten.

    Do I need to use flax eggs?

    "Flax eggs " aka 1 Tbsp of ground flax mixed with 3 Tbsp of water serve as an egg replacement in vegan cookie recipes. While they don't add to the rise/structure of the cookies as eggs do, they work really well to help bind the cookie dough while also giving it moisture.

    If you don't have ground flax on hand, chia seeds will also work but will lead to a semi-different consistency here.

    Can I use All-Purpose Flour?

    The short answer is- YES! Though, expect a different-looking and less crisp cookie. Pastry/Cake Flour contains less protein than all-purpose flour and therefore leads to a lighter softer sugar cookie. 

    If you are using all-purpose flour for this recipe it is CRUCIAL you use 1 cup + 2 Tbsp instead of the 1 ¼ cup of pastry flour listed. Otherwise, your cookies may not spread enough and may be cake-like vs. chewy. If you have cornstarch on hand, add 1 Tbsp cornstarch to the all-purpose flour to make these similar to cookies using pastry flour.

    What vegan sprinkles work best for this recipe?

    Believe it or not all sprinkles are not vegan. For this recipe, I recommend vegan sprinkles from India Tree or Sweatapolita sprinkles (not all flavors are vegan so be sure to check). I used their vegan sprinkles in my Vegan Funfetti Cake recipe and they are SO good. *Please note I used Sweatapolita in my photos and India Tree sprinkles in my video to show both*

    What about vegan butter?

    I've tested this recipe with two vegan butter brands- Miyokos and Earth Balance. I can't speak for any other brands, but I can say these both work amazing in this recipe.

    Vegan Funfetti Sugar Cookies

    These chewy vegan sprinkle sugar cookies are perfectly crispy on the outside and chewy on the inside. With only 7 ingredients and just 30 minutes of refrigeration time, these sugar cookies with sprinkles are sure to be an absolute win for any party!

    -TSG (the sprinkle girl?)

    More vegan cookie recipes you will love:

    • Vegan Earl Grey Sugar Cookies
    • Vegan Matcha Sugar Cookies
    • Vegan Cinnamon Roll Cookies
    • Vegan Lemon Sugar Cookies

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    layers of rainbow sprinkle sugar cookies on parchment paper with the top cookie missing a bite

    Vegan Funfetti Sugar Cookies

    The easiest vegan funfetti sugar cookies made with only 7 ingredients and plenty of rainbow sprinkles!
    4.65 from 39 votes
    Print Pin
    Course: Vegan Desserts
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 10 Cookies
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Dry Ingredients

    • 1 ¼ cup pastry flour or 1 cup+ 2 Tbsp all-purpose flour+ 1 Tbsp cornstarch
    • ½ tsp baking powder
    • ¼ cup rainbow sprinkles

    Wet Ingredients

    • ½ cup vegan butter if you only have unsalted butter, add ½ tsp salt
    • ½ cup organic sugar
    • 1 tsp vanilla bean paste or vanilla extract
    • 1 flax egg 1 Tbsp (8 grams) ground flaxseed mixed with 3 tbsp water

    Instructions

    • First, make the flax egg by adding the ground flax and water to a small bowl, mixing together, and setting aside for 5 minutes until thick and gelatinous.
    • Add the sugar and cold butter to a mixer and cream together until light and fluffy, about 1-2 minutes. Then, add in the flax egg and vanilla extract. Beat all the wet ingredients together for around 30 seconds to mix.
    • Add the pastry flour and the baking powder to the mixing bowl containing your wet ingredients. Mix until a thick cookie batter has just formed. Do not overmix or else you will form too much gluten and cookies won't spread as much. Then, use a spatula or fork to gently mix in the rainbow sprinkles
    • Add the bowl of dough to the fridge, cover, and let chill for 30 minutes.Cover a baking sheet in parchment paper and preheat the oven to 350F.
    • Next, remove the dough from the fridge and use a 1.5 Tbsp cookie scoop to form your cookie dough into balls and drop onto the baking sheet. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.
    • Slightly press each cookie down with your palm before baking (do not flatten all the way). Then, bake for 12-15 minutes until the cookies are light brown with soft centers.
    • Once you remove the tray of cookies, lightly tap it on the counter to produce a more "wrinkly" cookie. Then, let cool on the baking sheet for 5 minutes as the cookies will still be soft right out of the oven. Finally, transfer to a wire rack to continue cooling.
    • Once the cookies have cooled, serve and enjoy!

    Notes

    • Cookies will keep in a closed container at room temperature from 2-3 days or in the fridge for 3-5 days. Cookies can also be stored and frozen up to 1 month.
    • If you would like a crispier cookie, simply reduce the amount of baking powder in the recipe to ¼ tsp (1 gram)
    • While this recipe calls for pastry flour, simply reduce the amount by 2 Tbsp if you are using all-purpose flour. If you use sub all-purpose flour for pastry flour 1:1 the cookies may not spread enough.
    • For the recipe you see pictured, I used Earth Balance butter. I then tested this recipe with Miyokos butter and found the cookies spread more. If you are using Miyokos butter, I recommend 1-2 Tbsp (about 8-16 grams) of extra flour.

    Nutrition

    Serving: 1cookie | Calories: 189kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 91mg | Potassium: 65mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Jinoos says

      December 31, 2021 at 2:16 am

      5 stars
      Love these! My one question is I used the flaxmeal but you can see the flakes in the cookie. It's not really aesthetically pleasing. Any recommendations to try to make the flaxmeal more fine? Blending such a small amount I'm not sure will work in my Vitamix. Thanks!

      Reply
      • Megan says

        December 31, 2021 at 3:55 am

        So glad you liked them! It's pretty hard to get rid of them completely, but buying store-bought ground flaxseed is best because it's usually very finely ground up and hardly visible. You could try using a store-bought egg replacement and see if that works too.

        Reply
      • Christine says

        January 02, 2022 at 12:19 am

        You can try using golden flaxseed meal, it's lighter and not as noticeable in baked goods.

        Reply
    2. Jasmine says

      August 15, 2021 at 8:18 pm

      5 stars
      These vegan funfetti sugar cookies are honestly so good and simple to make! It tastes exactly like birthday cake! 😋🎂 I also love that this recipe does not skimp on the sprinkles so every inch of the cookie has sprinkles! 😍 Before baking I did press a few extra sprinkles on top for aesthetics because after rolling the ball of dough into a ball the sprinkles did kinda get hidden. Besides that I followed the recipe exactly. 👌🏻😎 My siblings loved these cookies a lot! 😱 The cookies disappeared so fast because that is how good these cookies are! Highly recommend everyone try this recipe out! ❤️

      Reply
    3. Ariel says

      July 21, 2021 at 9:52 pm

      Can you use a real egg?

      Reply
      • Megan says

        July 22, 2021 at 12:31 am

        I don't test my recipes with eggs, but it may work.

        Reply
    4. Liv says

      February 11, 2021 at 3:06 am

      My little brother is allergic to dairy,I’m vegetarian,and my parents are vegan so naturally I love making vegan foods lol. I tried this recipe and it worked perfectly omit was so tasty 😋 one thing, we didn’t have sprinkles so I put in vegan chocolate chips and it actually worked out great! I definitely would recommend everyone to try this delicious recipe (:

      Reply
      • Megan Horowitch says

        February 11, 2021 at 6:00 am

        Thanks for sharing and glad it worked well even without the sprinkles 🙂

        Reply
    5. Lisa says

      January 17, 2021 at 3:38 am

      Thank you for this!!! I’ve made these cookies MANY times and they are delicious!! I just made them again but they came out SUPER flat and falling apart 🙁 any idea why???

      Reply
      • Megan Horowitch says

        January 18, 2021 at 2:06 am

        You're welcome glad you like the recipe! Super flat cookies could be due to a few things. 1) Not enough flour, which is why I always recommend measuring in grams. 2) Not enough time chilling in the fridge. Less chill time= flatter cookies that spread more. 3) Oven temperature off. If you've baked them a bunch of times this probably isn't the case but it could be! Hope you were able to figure out the problem and they work again next time!

        Reply
    6. Steph says

      December 04, 2020 at 4:05 am

      5 stars
      These were delicious. I only had whole wheat pastry flour so I used that & added a tablespoon of corn starch. I couldn't help myself and added some mini vegan chocolate chips as well. Freezing half the dough for later.

      Reply
    7. Gabe says

      July 30, 2020 at 7:38 pm

      I love that you gave an option for Miyoko's butter! Ever since eliminating palm oil from my purchases, I've been tinkering with Miyoko's butter recipe to find something that wouldn't spread as much in baking. I ended up adding more protein to the butter recipe -- didn't even think to try adding a little more flour.

      Reply
      • Megan Horowitch says

        July 30, 2020 at 9:29 pm

        Yes just a little bit more flour should do the trick 🙂 I'd pretty much recommend that for all cookie recipes if you're using their butter as it does spread more!

        Reply
    8. Bhumi says

      May 26, 2020 at 6:58 pm

      5 stars
      Made these today with the modification of AP flour and corn starch...they turned out soo good! Thank you Megan for another funfetti hit!

      Reply
      • Megan Horowitch says

        May 26, 2020 at 7:39 pm

        So glad you loved them!! 🙂

        Reply
    9. Karie says

      May 24, 2020 at 6:42 pm

      Can you use gluten free or Almond
      flour?

      Reply
      • Megan Horowitch says

        May 24, 2020 at 6:52 pm

        Almond flour would not work, but you could try it with a 1:1 Gluten-Free flour blend and follow the measurements for AP flour vs. pastry flour. If you do try it let me know!

        Reply
    10. D says

      April 29, 2020 at 6:55 pm

      Could you use applesauce instead of vegan butter? I don't have any on hand at the moment!

      Reply
      • ShortGirlTallOrder says

        April 29, 2020 at 9:30 pm

        No unfortunately that would not work it has to be vegan butter for this recipe. Sorry!

        Reply
    11. Marti says

      April 19, 2020 at 11:11 pm

      Just made these- used bobs red mill egg replacer bc I didn’t have flax.. and they turned out beautifully! I ended up cooking for a bit longer to get them crispier. Super easy! Ty xox

      Reply
      • ShortGirlTallOrder says

        April 20, 2020 at 2:50 am

        So glad you liked them!

        Reply
    12. Olivia says

      April 18, 2020 at 10:47 pm

      5 stars
      This recipe is seriously FOOL proof and SOO tasty!!! My family finished them in minutes and couldn’t believe they are vegan! The perfect sugar cookie/funfetti cookie! Being vegan is the best❤️ IG @oliviavalentina to see pictures in highlights

      Reply
    13. Lisa says

      March 24, 2020 at 1:00 am

      Hi Kristi! Just made these super yummy cookies but they didn’t flatten all the way! They look like the same small balls as when I put them in the oven. Thoughts on why this happened??

      Reply
      • ShortGirlTallOrder says

        March 24, 2020 at 3:07 am

        Hi Lisa! So sorry to hear that. The main thing I could think of is adding in too much flour. I'm actually planning to retest the recipe this week with gram measurements. Did you make any substitutions with the recipe?

        Reply
    14. ShortGirlTallOrder says

      March 10, 2020 at 11:05 pm

      So glad you liked them!

      Reply
    15. Aimee B. says

      March 10, 2020 at 10:26 pm

      4 stars
      These are so pretty and fun. I made them today and we all enjoyed them. Mine didn't really spread that much, but that could be the brand of vegan butter I used. I would totally make these again and change up the sprinkles for different holidays. 🙂

      Reply
    16. ShortGirlTallOrder says

      February 21, 2020 at 11:39 pm

      Thanks for the great feedback!

      Reply
    17. Jacob says

      February 21, 2020 at 11:23 pm

      5 stars
      I love these cookies! They are so festive and taste delicious. They are also super easy to make!

      Reply
    18. Kristi R says

      February 20, 2020 at 6:55 am

      Thank you so much! Looks like I have some shopping to do 🙂

      Reply
      • ShortGirlTallOrder says

        February 20, 2020 at 4:32 pm

        You're welcome! Hope they work out for you 🙂

        Reply
    19. Serena says

      December 12, 2019 at 6:52 am

      4 stars
      I made these just then and they come out so beautifully and crispy. I used non-MnM's because they were in my cupboard (these weren't for me) and they look so beautiful, can't find to try it with vegan ones! The only comment I would make is that I use 1 measuring spoon of bicarb but this was a bit too strong and I could taste it in the batter, using one regular teaspoon probably would have been better. Other than that can't wait to give these as a present!

      Reply
      • ShortGirlTallOrder says

        December 12, 2019 at 7:36 am

        Thanks Serena I'm so glad you liked them! Definitely make sure to measure the baking powder (not baking soda) for 1/2 teaspoon exactly or it will alter the taste of the batter. Hope that helps for the next round!

        Reply
    20. Brandi Hook says

      December 07, 2019 at 7:31 pm

      I can’t find white cake or pastry flour (I have wheat pastry flour though.) Will all purpose flour work?

      Reply
      • ShortGirlTallOrder says

        December 07, 2019 at 10:45 pm

        Wheat pastry flour will work fine for this recipe :). If you want to use all-purpose in place of cake/pastry flour it will work but may lead to a different texture in the cookie (I've tried it though and it is still delicious, just less soft). To make cake flour at home you can remove 2 Tbsp from 1 cup of flour and replace it with 2 Tbsp of cornstarch. Hope that helps!

        Reply
        • Brandi Hook says

          December 08, 2019 at 12:58 am

          Thank you so much! Very helpful!

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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