Vegan Funfetti Sugar Cookies (Birthday Cake Cookies!)
Soft, chewy, and loaded with rainbow sprinkles - these vegan funfetti sugar cookies are made in one bowl, completely gluten free, and egg-free. Crispy on the edges, fluffy in the center, and totally irresistible.
Ingredients
Wet Ingredients:
- 1/2 cup vegan butter, room temperature (Earth Balance sticks recommended)
- 1/4 cup unsweetened apple sauce
- 3/4 cup granulated cane sugar
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 1 3/4 cups gluten free all-purpose baking flour (Bob's Red Mill 1-to-1 recommended; regular AP flour works too)
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4–5 tablespoons rainbow sprinkles (jimmies, non-pareils, or a mix)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add room temperature vegan butter and granulated sugar to a large mixing bowl or stand mixer. Beat together for about 30 seconds.
- Beat in the vanilla extract and apple sauce until combined. The mixture may look slightly curdled - this is normal.
- Add the gluten free flour, corn starch, baking powder, baking soda, and salt all at once. Beat on low just until a soft dough forms. Do not overmix. Tip: spoon and level flour - do not scoop from the bag.
- Use a rubber spatula to gently fold in the sprinkles until evenly distributed.
- Cover the bowl and refrigerate the dough for 15 minutes.
- Use a medium cookie scoop (about 1.5 tablespoons) to portion dough onto the prepared baking sheet, spaced 2 inches apart.
- Bake for 11–15 minutes (about 13 minutes in most ovens), until edges are just golden brown. Centers may look slightly underdone - that's perfect.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days. Microwave for 10 seconds to refresh.
Flour: Regular all-purpose flour works just as well as gluten free with the same measurements.
Butter: Do not substitute with oil. Vegan butter is essential for flavor and texture.
Sugar: Do not substitute with other types of sugar for best results.
Apple sauce: Non-dairy milk may be substituted for apple sauce if needed, though apple sauce is preferred.
Cut-out cookies: To use as cut-out cookies, omit the baking soda, chill dough 30–45 minutes, roll to 1/4 inch thickness, and bake 8–10 minutes.
Freeze dough: Freeze portioned dough balls for up to 3 months. Bake from frozen, adding 2–3 minutes to bake time.
Frosting: Optional - top with vegan vanilla buttercream. About 1/4 of a standard batch is enough for 12 cookies.