Go Back
–+ servings
Stack of four vegan confetti sugar cookies with one cookie being held above.

Vegan Confetti Sugar Cookies

LingLing Deng
Sweet and chewy vegan sugar cookies with rainbow sprinkles. Your favourite childhood snack, veganized!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 10 cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup vegan butter, softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup non dairy milk
  • 3 tsp flax meal
  • ½ tsp vanilla extract
  • ¼ cup rainbow sprinkles
  • ¼ cup vegan chocolate chips, optional added bonus :)

Instructions
 

  • Sift flour, baking soda and salt into a large bowl. Set aside.
    2 cups all purpose flour, 1 tsp baking soda, ½ tsp salt
    sifting dry ingredients
  • Whisk together the non dairy milk and flax meal. Set aside.
    ¼ cup non dairy milk, 3 tsp flax meal
    mixing flax meal and plant milk
  • Using an electric mixer with the paddle attachment, beat the butter on high until smooth. With the mixer on medium-low, gradually add the sugar. Once all the sugar is added, cream the butter and sugar on high until the butter has nearly doubled in volume.
    ½ cup vegan butter, 1 cup granulated sugar
    beating butter and sugar
  • Add the flax and plant milk mix along with the vanilla extract to the creamed butter and sugar. Beat on medium until smooth.
    ½ tsp vanilla extract
    beating butter, sugar, flax egg and vanilla extract
  • With the mixer on low, add ¼ cup of the flour mixture at a time, scraping down the sides of the bowl when necessary. Beat on medium until a smooth but thick dough forms. There should be no traces of flour. Add the rainbow sprinkles and beat until evenly distributed in the dough.
    ¼ cup rainbow sprinkles, ¼ cup vegan chocolate chips
    finished cookie dough
  • Line a baking sheet with parchment paper or a silicone baking mat. Using an ice cream scoop, scoop the dough onto the baking sheet leaving about 2inches of space between each ball of dough. Using a glass cup, gently flatten each cookie sightly ensuring that there is still space between each cookie. Do not overflatten as the cookies will spread when baked.
    flattening cookie dough balls
  • Place the tray of unbaked cookies in the refridgerator to chill. Meanwhile, preheat the oven to 350ºF. Bake the chilled cookies for 20-25mins. Remove the cookies from the oven and allow them to cool on the baking tray for at least 5 minutes before transfering to a cooling rack to cool completely.
    Flatlay of vegan confetti sugar cookies on a white backdrop with a bowl of rainbow sprinkles.

Notes

  • These cookies can be stored in a container at room temperature for up to 1 week, or stored in a container in the refrigerator for up to 2 weeks.
  • To enjoy an extra soft and chewy cookie, microwave the cookie on high for 15-20 seconds!
  • See notes and tips on the blog post above for more tips and visual aids.
Keyword confetti sugar cookie, dairy free, egg free, egg free cookies, sugar cookies, vegan cookie recipe, vegan cookies, vegan sugar cookie, vegan sugar cookie recipe
Tried this recipe?Leave a review and share your creation on Instagram!