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

1/2 cup softened vegan butter (or regular butter)

3/4 cup granulated sugar

1 tablespoon milk of choice

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup rainbow sprinkles (plus more for topping)

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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