Soft, chewy, and bursting with colorful rainbow sprinkles, these Funfetti Cookies bring instant cheer to any occasion. Whether I’m baking for a birthday party, holiday, or just a random Tuesday, these cookies add that perfect pop of fun. Made with a simple sugar cookie base and a dairy-free option, they're irresistibly delicious and super easy to make.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup softened vegan butter (or regular butter)
¾ cup granulated sugar
1 tablespoon milk of choice
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup rainbow sprinkles (plus more for topping)
Directions
I start by preheating the oven to 325°F (160°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter and sugar until smooth and fluffy.
Then I add the milk and vanilla extract, mixing until fully combined.
In a separate bowl, I whisk together the flour, baking soda, and salt.
Gradually, I add the dry ingredients into the wet mixture, stirring until a dough forms.
I fold in the rainbow sprinkles gently so they stay vibrant and don’t break apart.
I roll the dough into small balls and place them evenly spaced on the baking sheet.
Using my hand or the bottom of a glass, I lightly press down on each cookie.
I sprinkle a few extra sprinkles on top before baking.
I bake for 11–13 minutes, just until the edges start to set.
After removing them from the oven, I let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Servings and timing
Servings: 20 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Calories: 120 kcal per cookie
Variations
I like to switch things up depending on the occasion. For holidays, I’ll use themed sprinkles—reds and greens for Christmas, pastel for Easter, or spooky shapes for Halloween. I can also mix in a handful of mini vegan chocolate chips or use almond extract instead of vanilla for a different flavor profile. For an extra indulgent twist, I sometimes sandwich a bit of dairy-free frosting between two cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag. When I want one, I just let it thaw at room temperature or warm it in the microwave for about 10 seconds to bring back that fresh-baked softness.
FAQs
How do I keep Funfetti Cookies from spreading too much?
To prevent spreading, I make sure my butter isn’t too warm and that I chill the dough if it feels too soft. Pressing the cookies slightly before baking helps control the shape.
Can I make these cookies gluten-free?
Yes, I’ve swapped in a 1:1 gluten-free baking flour with great results. I just make sure it includes xanthan gum for structure.
Are these cookies completely vegan?
Yes, as long as I use vegan butter and plant-based milk, these cookies are 100% vegan. I also check that the sprinkles don’t contain confectioner’s glaze or other animal products.
Can I make the dough ahead of time?
Absolutely. I often make the dough and refrigerate it for up to 48 hours before baking. It even enhances the flavor a bit.
Do I need to chill the dough before baking?
Not necessarily, but if I notice the dough is very soft or sticky, I’ll chill it for 20–30 minutes to make it easier to handle and reduce spreading.
Conclusion
These Funfetti Cookies are a joyful, colorful treat that’s easy to whip up and loved by everyone. I always come back to this recipe when I want something simple, festive, and delicious. Whether I keep them dairy-free or use regular ingredients, they never fail to bring a smile. Perfect for celebrations—or just because.
Recipe:
Funfetti Cookies
- Total Time: 22 minutes
- Yield: 20 cookies
- Diet: Vegan
Description
Soft, chewy, and colorful, these egg-free Funfetti Cookies are made with a simple sugar cookie base and rainbow sprinkles. Easily made vegan and perfect for any celebration.
Ingredients
½ cup softened vegan butter (or regular butter)
¾ cup granulated sugar
1 tablespoon milk of choice
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup rainbow sprinkles (plus more for topping)
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until smooth and fluffy.
- Add the milk and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.
- Gently fold in the rainbow sprinkles.
- Roll the dough into small balls and place them evenly spaced on the prepared baking sheet.
- Lightly press down each cookie with your hand or the bottom of a glass.
- Top with a few extra sprinkles.
- Bake for 11–13 minutes, until the edges begin to set.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Use themed sprinkles to match holidays or events.
Add mini vegan chocolate chips or swap in almond extract for a flavor variation.
Sandwich cookies with dairy-free frosting for an indulgent treat.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Chill dough if it feels too soft to handle or to reduce spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
