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lemon funfetti sugar cookies

Lemon Funfetti Sugar Cookies

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

Course Dessert
Keyword lemon funfetti sugar cookies, vegan dessert recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12 cookies
Author Taavi Moore


  • 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

Lemon Icing

  • 1 cup (126g) powdered sugar
  • 1 tbsp lemon juice
  • 2-3 tsp non-dairy milk
  • ½ tsp lemon zest


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 

  2. 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.

  3. 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. 

  4. Allow the cookies to cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely before icing. 

  5. 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.