Vegan Funfetti Cookies

4.80 from 5 votes

These vegan funfetti cookies are sweet, chewy and full of fun rainbow sprinkles. A quick and easy colorful treat to make!

Prep Time15

Cook Time10

Chill Time15

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 132kcal

Line two baking sheets with parchment paper. Set aside.
To the bowl of your stand mixer, add vegan butter and white sugar and cream them together.
Add the soy milk and vanilla and mix in until well mixed. Set aside.
In a separate bowl, add all purpose flour, baking soda, baking powder, cornstarch and salt and whisk together.
Add dry ingredients to the wet and mix in by hand with a spoon into a thick cookie dough.
Add rainbow sprinkles and mix them in to distribute them as evenly as possible.
Roll the cookie dough into balls and place them evenly over the two parchment lined baking sheets, 10 cookies per tray.
Place the trays into the fridge to chill while the oven preheats.
Preheat the oven to 350°F(180°C).
Place into the oven and bake for 10 minutes.
Remove from the oven and allow to cool and firm up directly on the tray.

Weigh the flour. For the most accurate results, weigh your flour on a food scale or alternatively measure it correctly with the spoon and level method. Spoon it into your measuring cup and level off the top with a knife. Don’t scoop it, and don’t pack it into the cup.
If the cookies don’t spread. If you peep into your oven at the 10-minute mark and you see that your cookies haven’t spread very much, you can bake them for a couple of minutes longer. But even if they are pretty puffy on the top, this is still fine, you can press down on them gently with a fork as soon as they come out of the oven, still warm and soft.
Storing. Keep your cookies stored in a covered container at room temperature where they will last for up to a week. You can also store them in the fridge (covered).
Freezing. They are freezer-friendly for up to 3 months. Thaw them in the fridge and bring them to room temperature on the counter before serving. Additionally, you can freeze the cookie dough balls for up to 3 months before baking. Then, when you're ready to bake, simply take them out of the freezer and place them in the oven directly from frozen. Just remember to add a couple of extra minutes to the bake time to account for the frozen dough.