clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
frosted vegan funfetti cookies on crumpled up parchment paper

Soft Frosted Vegan Funfetti Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 15 large cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These buttery soft frosted vegan funfetti cookies taste just like funfetti cake- only in cookie form! Super tender and easy, no chill, no roll, and studded with rainbow sprinkles- the perfect cookie for any celebration!



Vegan Funetti Cookies:

  • 1 3/4 cup (225 g) all purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (113 g) vegan butter, melted and room temperature
  • 1 cup (200 g) organic granulated sugar
  • 1/3 cup (80 g) vegan sour cream or dairy free yogurt, room tempearture
  • 1 tbsp vanilla extract
  • 1/4 tsp almond extract, optional but recommended
  • 1/4 cup vegan sprinkles

Vegan Pink Frosting:

  • 1/2 cup (113 g) vegan butter, room temperature
  • 2 cups (280 g) vegan powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vegan pink/red food coloring (I recommend beet powder, rose powder, hibiscus powder, or a liquid red food coloring, used sparingly)
  • Vegan Sprinkles to top


  1. Prep: Preheat the oven o 350F, and line two baking sheets with parchment paper.
  2. Make the dough: Whisk together the vegan butter, sugar, dairy free yogurt, vanilla extract, and almond extract. Then add in the flour, cornstarch, baking powder, baking soda, cream of tartar, and sea salt. Gently fold the dry into the wet JUST until it’s incorporated. Be careful not to over mix.
  3. Fold in the sprinkles: Add in the sprinkles, and fold just until evenly distributed.
  4. Scoop the cookie dough: Use a medium cookie scoop to scoop 2 tbsp of dough per dough ball onto the baking sheet, spacing them about 2 inches apart. Roll the dough between your palms to round the cookies.
  5. Bake: Place the baking sheets into the oven to bake for 11-12 minutes, or until the edges are just set. Remove the cookies from the oven, and allow them to fully cool on the pan. The bottoms of the cookies will firm up as they cool, but when they first come out of the oven, they’re super soft.
  6. Make the frosting: When the cookies are cool, cream the vegan butter until fluffy using a hand mixer in a large bowl. Then add in the powdered sugar and vanilla extract, creaming together again. Add in a touch of dairy free milk as needed, followed by the pink food coloring. Mix until fluffy and until you’ve achieved the color pink that you want.
  7. Frost the cookies: Dollop a tablespoon or two of frosting per cookie, and spread to the edges. Top with extra sprinkles, and enjoy!


Gluten free: I recommend using King Arthur Measure for Measure gluten free baking flour.

Vegan Sprinkles: See blog post for recommendations.


  • Serving Size: 1 cookie
  • Calories: 163
  • Sugar: 13.4 g
  • Sodium: 50.8 mg
  • Fat: 9.6 g
  • Saturated Fat: 5 g
  • Carbohydrates: 26.5 g
  • Fiber: 2.4 g
  • Protein: 1.6 g
  • Cholesterol: 16.3 mg