These Vegan Funfetti Sugar Cookies are big vegan cookies that are so fun to make! This recipe for vegan sprinkle cookies makes soft and chewy Vegan Funfetti Sugar Cookies that everyone will love.
If you are looking for more vegan cookies, be sure to check out my Vegan Dark Chocolate Almond Cookies, Vegan Raspberry Chocolate Chip Cookies, or my Vegan Banana Chocolate Chip Cookies.
Why You'll Love This Recipe
You will love this recipe for Vegan Funfetti Sugar Cookies! These big vegan cookies are thin, soft, chewy and loaded with all natural rainbow sprinkles! I love making these vegan sprinkle cookies for my vegan friends!
But, truthfully, as someone who eats butter every day, I really love vegan cookies! I make them for myself all the time! My Vegan Dark Chocolate Almond Cookies are among my top favorite cookies. So if you’ve been shy about making vegan cookies before, then let me sway you!
Making vegan sprinkle cookies (or any other vegan cookies) is all about choosing the best organic vegan ingredients. Ingredients make a big difference in all recipes, but especially in vegan or gluten free recipes when you are leaving out traditional ingredients. So, be sure to check out my favorite ingredients for these Vegan Funfetti Sugar Cookies and pick them up!
Ingredients for Vegan Funfetti Sugar Cookies
Miyoko's Organic Vegan Butter with Sea Salt
Costco Kirkland Organic Cane Sugar
Florida Crystals Organic Powdered Sugar
Real Coco Organic Coconut Milk
Cairnspring Mills Organic All Purpose Flour
Simply Organic Vanilla Extract
India Tree Nature's Colors Fiesta Sprinkles
How to Make Vegan Funfetti Sugar Cookies
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
In a separate bowl, add the flour, baking powder, sea salt and whisk together. Add the flour mixture and coconut milk to the butter mixture and mix on low until combined. Add the rainbow sprinkles and mix to combine completely.
Step 3
Using your hands, form the cookie dough into 4 large balls (weighing about 190 grams each) and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 4-inches in diameter and look like round disks. Sprinkle the tops with more rainbow sprinkles (optional).
Step 4
Bake for 17 to 20 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
FAQ's
Can I make these cookies gluten free?
Yes, I have a simple adjustment in the notes of the recipe for gluten free. Be sure to check that out and use the recommended flour for the best results! If you have another gluten free flour you prefer, be sure to use the weight measurement when trying it out.
Can I make these cookies at high altitude?
Yes! All my recipes have a note for high altitude at the bottom of the recipe. Be sure to look at that and follow that baking time if you live at 5,000 feet or above.
Can I make these cookies smaller?
Yes! While big cookies can be fun to make, they are not the right portion to eat all by yourself. These Vegan Funfetti Sugar Cookies are actually made up of 6 smaller cookies for the one big one! So if you want to make these regular sized, then you can get about 20 to 24 cookies and from the batch and bake them for 11 to 13 minutes (or 8 to 10 minutes at high altitude).
Can I use chocolate sprinkles?
Yes, if you want to use chocolate sprinkles instead of rainbow for this recipe you totally can!
How should I store vegan sprinkle cookies?
These Vegan Funfetti Sugar Cookies are big, soft and chewy cookies! So, they need to be stored in an airtight container to keep their soft texture. This can be a zip bag or Tupperware. Alternatively, you can also wrap in plastic wrap if needed (be sure it’s tight!).
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
These big vegan cookies that are so fun to make! This recipe for vegan sprinkle cookies makes soft and chewy Vegan Funfetti Sugar Cookies!
Ingredients
1/2 cup (113 grams) organic vegan butter, softened
170 grams (3/4 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
286 grams (2 1/4 cups) organic all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup organic coconut milk
85 grams natural rainbow sprinkles, plus more for topping
Directions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- In a separate bowl, add the flour, baking powder, sea salt and whisk together. Add the flour mixture and coconut milk to the butter mixture and mix on low until combined. Add the rainbow sprinkles and mix to combine completely.
- Using your hands, form the cookie dough into 4 large balls (weighing about 190 grams each) and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 4-inches in diameter and look like round disks. Sprinkle the tops with more rainbow sprinkles (optional).
- Bake for 17 to 20 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Recipe Video
Notes
- Gluten Free – Replace the all purpose flour with 297 grams (scant 2 cups) organic gluten free flour blend.
- High Altitude — Bake at 375°F for 15 to 18 minutes, or until golden brown around the edges and cracked and dry in the middle.
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Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
