These vegan lemon funfetti sugar cookies are light and fluffy. They're topped with creamy icing and finished off with rainbow sprinkles.
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.