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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
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Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 Cookies


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


  • 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!


  • 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.


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!