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

Vegan Funfetti Sugar Cookies

  • Author: ShortGirlTallOrder
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 32 minutes
  • Yield: 10-12 Cookies 1x
  • Category: Dessert, Vegan
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan


The easiest vegan funfetti sugar cookies made with only 7 ingredients. Making delicious vegan cookies has never been more simple!



Dry Ingredients

  • 1 1/4 cup pastry flour (or 1 cup+ 2 Tbsp all-purpose flour, 134 grams)
  • 1/2 tsp baking powder (2 grams)
  • 1/4 cup rainbow sprinkles (40 grams)

Wet Ingredients

  • 1/2 cup cold salted vegan butter (113 grams- if you only have unsalted butter, add 1/2 tsp salt to the cookie recipe)
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 1 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.
  5. 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 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.


  • Serving Size: 1 cookie (1/10 of recipe)
  • Calories: 171 calories
  • Sugar: 11.3 grams
  • Fat: 9.4 grams
  • Carbohydrates: 20.4 grams
  • Protein: 1.8 grams

Keywords: vegan funfetti cookies, vegan sugar cookies, vegan cookies, best vegan cookies, 7 ingredient cookies, easy vegan cookies, sprinkle cookies, birthday cake cookies

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