Soft Funfetti Sugar Cookies are a nostalgic childhood treat! To make this recipe, you only need one bowl, a handful of simple ingredients and 20 minutes. They're completely vegan friendly and can easily be made gluten free. Perfect for birthdays, holidays and other special occasions!
Soft, chewy and loaded with sprinkles, these Funfetti Sugar Cookies are so easy to make! These cookies with all of the bright colors of confetti always make me smile. They're great for celebrations and really versatile for the holidays, just change the color of the sprinkles!
Funfetti Cookie Ingredients
This funfetti cookie recipe uses minimal, simple ingredients, yet still tastes amazing. Here's what you'll need:
- Binder: We’re replacing the egg in this recipe by using a mix of flaxseed meal and warm water (flax eggs). If you are not vegan and can tolerate eggs, feel free to use one egg to replace the flax egg in this recipe.
- Melted Butter: You’ll need some melted vegan butter to give these the perfect amount of moisture and richness. If you are not vegan or dairy-free, feel free to use regular butter.
- Cane Sugar: One cup of cane sugar for sweetness.
- Vanilla: For incredible sugar cookie flavor! Swap with almond extract for a different but equally delicious flavor.
- Milk: Just 1 tablespoon of milk will give the batter the right consistency. If you're not vegan or dairy free, regular milk will also work.
- Baking Powder: To help these bake properly and get a nice lift without eggs.
- Salt: A small amount of salt will balance the sweetness and bring out the wonderful buttery flavor.
- Flour: Use regular or gluten-free all-purpose flour. If gluten free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, coconut flour, baking flour, etc.
- Sprinkles: Use whatever colors or shapes that you like best. Be sure to get vegan sprinkles to keep this recipe vegan-friendly.
How to Make Funfetti Cookies
- Make the Flax Eggs: Preheat the oven to 425 degrees F. Prepare the flax egg by mixing the flaxseed meal (ground flaxseeds) and the warm water in your mixing bowl. Allow this to sit for 2 minutes. If you're using one regular egg in this funfetti cookie recipe, skip this step.
- Combine Ingredients: Mix the flax eggs or regular egg, sugar, vanilla, baking powder, milk, melted vegan butter, and salt. Once smooth, add 1 ¼ cup of regular or gluten-free all-purpose flour OR 2 cups of oat flour to the bowl and mix until a thick cookie dough forms. Fold in the sprinkles.
- Forming The Cookies: Line a baking sheet with parchment paper and then use a tablespoon to scoop out the cookie dough. Roll the cookie dough in your hands to make a ball and then place onto the baking sheet.
- Bake & Cool: Repeat until the sheet is full with about 2 inches between each cookie. You may need to make these in a few batches. Bake for 10-11 minutes. Remove from the oven and let the cookies flatten on the sheet for about 2 minutes. Once they've flattened, transfer them, to a cooling rack to allow them to continue to cool. Enjoy!
Expert Tips
- Measuring the flour: For the best texture in baked goods, it's important to measure the flour correctly. Lightly spoon flour (don’t pack or scoop) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Don't over mix the batter: Once you've added the flour to the other ingredients be sure to only stir until the ingredients are just combined. This will help you avoid tough and overly dense cookies.
- Don't over bake: For perfectly soft cookies, it's important to take them out of the oven just before they look like they’re done baking. They should still appear slightly undercooked in the very center. They will continue cooking on the pan and will be wonderfully soft once you allow them to cool completely.
Frequently Asked Questions
Sprinkle cookies are soft and chewy sugar cookies with the addition of rainbow sprinkles. They're the perfect sugar cookie for parties, holidays and other special occasions. Kids and adults love them!
The sprinkles in these confetti cookies get folded into the cookie dough before baking.
Another name for sprinkles is "Jimmies". This tern is most commonly used in the Northeastern United States. Most of the time, they're considered to be used as an ice cream topping, while sprinkles are for decorating baked goods.
Storage Recommendations
- Sprinkle sugar cookies will keep in an airtight container or zip-top baggie at room temperature for up to about 5 days.
- To freeze, store in a freezer-safe container or baggie and place in the freezer for up to 3 months.
More Vegan Cookie Recipes
- Vegan Sugar Cookies
- Vegan S'mores Cookies
- Peanut Butter Chocolate Chip Cookies
- Gingerbread Cookies
- Vegan Chocolate Chip Cookies
Funfetti Sugar Cookies
Ingredients
Funfetti Sugar Cookies
- 2 tablespoon flaxseed meal mixed with 4 tablespoon warm water or one regular egg
- ½ cup melted regular or vegan butter
- 1 cup cane sugar
- 1 teaspoon vanilla
- 1 tablespoon oat, almond, or regular milk
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup regular or gluten-free all-purpose flour If gluten free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ¼ cup regular or vegan rainbow sprinkles
Instructions
Funfetti Sugar Cookie Instructions
- Preheat the oven to 425 degrees F. Prepare the flax egg by mixing the flaxseed meal (ground flaxseeds) and the warm water in your mixing bowl. Allow this to sit for 2 minutes.
- Mix in the sugar, vanilla, baking powder, almond milk, melted vegan butter, and salt. Once smooth, add 1 ¼ cup of regular or gluten-free all-purpose flour OR 2 cups of oat flour to the bowl and mix until a thick cookie dough forms. Fold in the sprinkles.
- Line a baking sheet with parchment paper and then use a tablespoon to scoop out the cookie dough. Roll the dough in your hands to make a ball and then place onto the baking sheet.
- Repeat until the sheet is full with about 2 inches between each cookie. You may need to make these in a few batches. Bake for 10-11 minutes. Remove from the oven and let the cookies flatten on the sheet for about 2 minutes. Once they've flattened, transfer them, to a cooling rack to allow them to continue to cool. Enjoy!
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Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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