These vegan lemon funfetti sugar cookies are light and fluffy. They’re topped with creamy icing and finished off with rainbow sprinkles.
Who says you can be too old to enjoy sprinkles? Nobody…that’s who.
These cookies are fit for children, adults, and old ones alike. They fulfill every sugary desire and then some.
These lemon funfetti sugar cookies are pillowy, soft, fluffy and smothered with the creamiest icing. If you’re looking for a fun spring recipe then this is it.
If you’re looking for more spring desserts, I suggest checking these out on the blog:
Chocolate Chip Carrot Cake Scones
Lemon Funfetti Cookies (GLUTEN-FREE)
Why You’ll Love These Lemon Funfetti Sugar Cookies:
Fluffy, pillowy, and oh so soft. These cookies have the ideal texture. Do you want to know the secret to the perfect texture? The combination of baking soda and cream of tartar. This duo is essentially baking powder, but it provides a fluffier texture than using just baking powder. It will also help to stabilize the structure of the cookie. Vegan butter is also an essential ingredient in this recipe. It gives moisture and fluffiness to the cookie! I highly suggest not substituting it with any other ingredient.
Zesty and sweet. Spring dessert recipes always scream lemon to me. It’s bright, zesty, and adds a delicious touch to all baked goods. It also pairs well with vanilla extract, which is another ingredient in these cookies.
These cookies are sweetened with just the right amount of sugar…not too much and not too little. 1/2 cup to be exact.
Easy and simple. These cookies are made in one-bowl and contain simple, easy-to-find ingredients!
100% plant-based. Yep, this recipe is made completely from plant-based ingredients. Instead of dairy, vegan butter and non-dairy milk are used. Additionally, this recipe has no need for eggs.
How to Make Lemon Funfetti Sugar Cookies:
This is a simple, no-fuss recipe.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, use a handheld mixer to cream together vegan butter, sugar, and lemon zest until fluffy. Beat in extracts and non-dairy milk until combined. Add flour, baking soda, cream of tartar, and salt. Beat on low until a soft dough forms.
- Use a wooden spoon or spatula to fold in sprinkles. Use a small cookie scoop to evenly distribute dough on to the prepared baking sheet. Add a touch of sprinkles to the top of each cookie. Slightly flatten each one down with the palm of your hand. Bake for 13 min or until light golden brown.
- Allow the cookies to cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely before icing.
- Prepare the icing: In a mixing bowl, use a handheld mixer to combine powdered sugar, non-dairy milk, lemon juice and zest until creamy. Top each cookie with icing and add more sprinkles.
These Lemon Funfetti Sugar Cookies are…
- fluffy, pillowy, and oh so soft.
- zesty and sweet.
- easy and simple.
- 100% plant-based.
- oh so delicious!
These vegan lemon funfetti sugar cookies are light and fluffy. They're topped with creamy icing and finished off with rainbow sprinkles.
- ½ cup (104g) room temperature vegan butter
- ½ cup (102g) granulated sugar
- Zest from one medium lemon (approx. 4g)
- ¼ cup (79g) non-dairy milk
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 ½ cups (199g) all-purpose flour
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 3 tbsp rainbow sprinkles
- 1 cup (126g) powdered sugar
- 1 tbsp lemon juice
- 2-3 tsp non-dairy milk
- ½ tsp lemon zest
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
-
In a large mixing bowl, use a handheld mixer to cream together vegan butter, sugar, and lemon zest until fluffy. Beat in extracts and non-dairy milk until combined. Add flour, baking soda, cream of tartar, and salt. Beat on low until a soft dough forms. Use a wooden spoon or spatula to fold in sprinkles.
-
Use a small cookie scoop to evenly distribute dough on to the prepared baking sheet. Add a touch of sprinkles to the top of each cookie. Slightly flatten each one down with the palm of your hand. Bake for 13 min or until light golden brown.
-
Allow the cookies to cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely before icing.
-
Prepare the icing: In a mixing bowl, use a handheld mixer to combine powdered sugar, non-dairy milk, lemon juice and zest until creamy. Top each cookie with icing and add more sprinkles.
