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!
*Blog post originally shared February 19,2018 and updated May 28,2019*
First, a fun 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.
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!
Funfetti cookie FAQ:
Since this is one of the most popular recipes on SGTO, I’ve added in 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 help 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.
Do I need 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 1/4 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 in 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.
These chewy vegan sprinkle sugar cookies are perfectly crispy on the outside and chewy on the inside. With only 7 ingredients and just a 30 minutes of refrigeration time, these sugar cookies with sprinkles are sure to be an absolute win for any party!
I hope you love this vegan cookie recipe as much as I do!
-TSG (the sprinkle girl?)
If you are looking for other vegan cookie recipes, don’t forget to check out these SGTO favorites:
- 1 1/4 cup pastry flour (or 1 cup+ 2 Tbsp all-purpose flour, 140 grams, if AP flour I recommend adding 1 Tbsp cornstarch too)
- 1/2 tsp baking powder (2 grams)
- 1/4 cup rainbow sprinkles (40 grams)
- 1/2 cup cold salted vegan butter (113 grams- if you only have unsalted butter, add 1/2 tsp salt to the cookie recipe, I used Earth Balance, please see recipe notes if using Miyokos butter)
- 1/2 cup organic sugar (104 grams)
- 1 tsp vanilla extract or vanilla bean paste (4 grams)
- 1 flax egg *mix 1 tbsp (8 grams) ground flax+3 tbsp water to make
- First, make the flax egg by adding your ground flax and water to a small bowl and setting aside for 5 minutes until thick and gelatinous.
- Add your sugar and cold butter to a mixer and cream together until light and fluffy, about 1 minute. Then, add in the flax egg and vanilla extract. Beat all the wet ingredients together for around 10 seconds to mix.
- Add in sifted 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 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). Bake for 12-15 minutes until 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!
- 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 1/4 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 Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 132mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 4g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.