Mimi's Organic Eats » Recipes » Cookies » Vegan Funfetti Sugar Cookies
Vegan Funfetti Sugar Cookies
Cookies • Naturally Colorful Desserts • Eggless • Gluten Free • Vegan • High Altitude • Easter | Published April 23, 2023 by Mimi Council
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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
Indulge in these big vegan cookies! Made without butter, eggs, or dairy these vegan sprinkle cookies are a nostalgic cookie that will satisfy your craving without dairy. I also use naturally colored sprinkles made with plant based dyes so you can feel good about every bite!
Soft, chewy, with crispy edges and a soft center. These big vegan cookies are bakery style vegan sprinkle cookies that are perfect for sharing. While I don't normally make massive cookies like this, sometimes I love making big cookies like you'd find at a bake shop!


Why You'll Love This Recipe
Big Cookies: You will love this recipe for Vegan Funfetti Sugar Cookies! These big vegan cookies! 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! These vegan sprinkle cookies will satisfy that craving for nostalgic funfetti cookies without the dairy.
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
- Vegan Butter: I use Miyoko's Organic Vegan Butter with Sea Salt, but you can also use organic vegetable shortening or even real butter if you are not vegan.
- Cane Sugar: I use organic cane sugar.
- Powdered Sugar: I also add organic powdered sugar to these cookies, which gives them a nice sugar cookie texture.
- Vanilla Extract: My favorite is Simply Organic.
- Coconut Milk: I use organic coconut milk in place of eggs. You can use almond or oat milk too, but I think coconut is best as it's the most creamy.
- All Purpose Flour: My favorite is Cairnsping Mills.
- Baking Powder: I use baking powder because these cookies do not have an acid. For more info on leavening agents, read my post the Difference Between Baking Soda and Baking Powder.
- Salt: Use a fine sea salt in the dough.
- Rainbow Sprinkles: I'm using India Tree Nature's Colors Fiesta Sprinkles, which are their new palnt base sprinkles that are incredibly bright and vibrant!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for cookies as I think they bake best with it.
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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?
- Naturally Colored Funfetti Sugar Cookies
- Funfetti Cinnamon Rolls
- Eggless Birthday Cake
- Easy Vegan Gluten Free Peanut Butter Cookies
- Vegan Gluten Free Chocolate Peanut Butter Cookies

Vegan Funfetti Sugar Cookies
Mimi CouncilIngredients
- 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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