Vegan Funfetti Sugar Cookies
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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.
Table of Contents
Why You'll Love This Recipe
Big Cookies: You will love this recipe for Vegan Funfetti Sugar Cookies! These cookies are big! And I mean big! I usually don't make big cookies, but sometimes it's fun to make a really big cookie. If you're wondering more about cooking sizing, make sure to check out my post How Many Cookies Equal a Big Cookie?
Soft & Chewy: This recipe makes a massive, thin, soft, and chewy cookie! Soft and chewy cookies are the best and these vegan sugar cookies are full of nostalgia with their rainbow sprinkles and soft and chewy texture.
Naturally Colorful: I use naturally colored rainbow sprinkles made with plant-based dyes. These sprinkles are so vibrant, you wouldn't even know that they are free of artificial colors!
Vegan: This recipe is naturally vegan. If you have dairy free friends or egg free friends, then this a great recipe to make! Even if you eat butter and eggs (like me), I really enjoy vegan cookies as they are always just so soft! Plus, you can eat the cookie dough while baking!
Ingredients
Miyoko's Organic Vegan Butter with Sea Salt
Florida Crystals Organic Powdered Sugar
Real Coco Organic Coconut Milk
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Simply Organic Vanilla Extract
India Tree Nature's Colors Fiesta Sprinkles
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
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. (If baking at high altitude, be sure to follow the instructions in the Notes to for baking at high altitude!).
FAQ's
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.
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.
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).
Yes, if you want to use chocolate sprinkles instead of rainbow for this recipe you totally can!
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!).
Craving More?
Vegan Funfetti Sugar Cookies
Ingredients
- 113 grams vegan butter (softened)
- 170 grams cane sugar
- 71 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 286 grams all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup coconut milk
- 85 grams Nature's Colors India Tree Fiesta Sprinkles (plus more for topping)
Instructions
- 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.
Notes
Nutrition
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