7 Ingredient Vegan Funfetti Sugar Cookies

Okay, just give me the cookies already:  Jump to Recipe

So what inspired these cookies? Well, while browsing the internet for good vegan sugar cookie recipes, I was able to find a ton of really complicated recipes which made me think no… there has to be something better than this?! Sugar cookies and more specifically funfetti cookies are meant to be fun, easy, and full of sugary goodness- and so I did a thing and made my own 7 ingredient funfetti cookie recipe.

Now for a fun fact. Did you all know I am OBSESSED with rainbow sprinkles?! On my list of top 5 foods it’d go something like this: Cookie Cake(with sprinkles)…Pasta…SPRINKLES…Broccoli anything… MORE SPRINKLES…Brussel Sprouts. 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. If you’re curious how large that was, take this Amazon 7 lb container here and then multiply it by about 3 times that. Anyways, after we got this tub I used to come home after school every day and pour myself a “snack” cup of sprinkles; YUM. True story: I continued to do this in my sorority in college because we had endless sprinkles there too. I am happy to say that while making these I did not eat all the sprinkles because I guess I’m grown up? Now you all probably think I’m a little crazy, but hey I’m just a girl who loves rainbow colored sugar.

As I’ve mentioned before, I learned a few months back that I have an intolerance to eggs, so I started making vegan treats at home to get my fix, and obviously had to bring some funfetti cookies into the mix. These are one of the few recipes you’ll find on my blog that have zero healthy substitutes or ingredients because life is about balance and that includes indulging in some of these awesome cookies.

I hope you love these all as much as I do!

-TSG (the sprinkle girl?)

Print Recipe

Vegan Funfetti Sugar Cookies Yum

Cuisine

Vegan Desserts

Keyword

Cookies

Prep Time

5 minutes

Passive Time

2-3 hours

Servings

Cookies

Ingredients

Dry Ingredients

• 1 1/4 cup white cake/pastry flour
• 1/2 tsp baking powder (double acting and aluminum free)
• 1/4 cup rainbow sprinkles

Wet Ingredients

• 1/2 cup salted vegan butter room temp (I use Earth Balance or Miyoko's)
• 1/2 cup cane sugar
• 1 tsp Vanilla Extract/ Vanilla Bean Paste
• 1 flax egg *mix 1 tbsp ground flax+3 tbsp water to make

Cuisine Vegan Desserts Keyword Cookies Prep Time 5 minutes Passive Time 2-3 hours Servings Cookies Ingredients Dry Ingredients 1 1/4 cup white cake/pastry flour 1/2 tsp baking powder (double acting and aluminum free) 1/4 cup rainbow sprinkles Wet Ingredients 1/2 cup salted vegan butter room temp (I use Earth Balance or Miyoko's) 1/2 cup cane sugar 1 tsp Vanilla Extract/ Vanilla Bean Paste 1 flax egg *mix 1 tbsp ground flax+3 tbsp water to make

Instructions

1. Preheat your oven to 350 degrees. Make Flax egg and set aside for at least 5 minutes.
2. Add your sugar, butter, flax egg, and vanilla extract to your mixing bowl and whisk together. In a separate bowl, mix your flour and baking powder together. Next, add this dry mixture to the wet mixture until a thick batter is formed. Lastly, use a spatula or fork to mix in the rainbow sprinkles.
3. Refrigerate batter for 2-3 hours as this will make your cookies fluffy and chewy at the same time once baked! I promise this is worth the wait.
4. When ready to bake, preheat oven to 350 degrees and drop dough by rounded tablespoons separating at least 2" apart. Push flat to make sure cookies bake evenly.
5. Bake 10-14 minutes until light brown with soft centers. Allow to cool and then enjoy!

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