Funfetti Cookies

These funfetti cookies are so melt in your mouth that you will definitely be reaching for another.... and another.... so it's just as well that they are quick and easy to make with a handful of simple ingredients. I bet you already have most of them in your pantry! They are firm yet light, crunchy yet soft with that familiar birthday cake flavouring that will leave you wanting more. And of course, they are plant-based as well.
CakeAngelFunfetti pinit

Funfetti? Confetti? Sprinkle cookies? Whatever you call them, these are simply the easiest and most satisfying cookies to make. So says my 6-year-old and I’m really inclined to agree with him. (you know there’s really no point arguing with 6-year-olds but he is right this time, lol).

I had honestly never tried sprinkles in cookies until I moved to Canada and I have to say that I am hooked. I love the way that they jazz up the cookie dough with tiny pops of colour and add that extra dimension of crunch that is so satisfying against a soft, melt-in-your-mouth cookie. These funfetti cookies are quick and easy to make, especially if you follow my cookie dough tricks that will guarantee that your cookies look amazing every time you make them. More on that as we dig into the recipe details below.

How to Make Funfetti Cookies

With 3 simple ingredients as the base for this recipe, it won’t take you long to pull out everything you need from your pantry. I followed the 1-2-3 principle of a basic shortbread recipe to make these, which is essentially 100g of sugar, 200g of butter and 300g of flour. Flavouring is optional but to get the full funfetti experience, I highly recommend including them. And well, you HAVE to add sprinkles as well or else they’re just regular cookies. And besides, sprinkles make everything taste good. I recommend using a stand mixer to make these cookies so that you can easily add in some of the ingredients while the mixer is running. This helps to incorporate everything evenly and also reduces the amount of time that the dough is being mixed. If you don’t have a stand mixer, a hand whisk or even mixing it by hand with a wooden spoon or spatula will work just as well. Just remember that it will take a little bit longer so factor that in if you are making these cookies on the spur of the moment for a quick snack.

Uneven cookie dough?

One of my top tips for making great cookies is to use guide rings or paint stirrers which will guarantee that your dough is rolled out evenly every time. This will prevent uneven baking times and also just gives an overall more appealing look to your finished cookies. So why paint stirrers? I like saving money where possible (because we all know that baking tools aren’t exactly cheap!) and paint stirrers are perfect to use in place of expensive guide rings or guide strips. Plus they don’t come into contact with the dough when you use the method shown below so are perfectly safe to use. Next time you’re in the hardware store, pick some up to add to your baking toolkit. They usually hand them out for free in the paint section.

Another top tip is to roll your dough on parchment paper with another piece of parchment paper on top. This will prevent your dough from sticking to your rolling pin and avoid the need to flour/dust your surface, which can dry out your cookie dough. I also like to keep a bowl at the side of my workspace for any offcuts. Rather than re-rolling all of the offcuts as I go along, I wait until the end and then just reroll them once. This cuts back on adding extra air to your dough and also reduces the likelihood of spread from overworking the gluten.

Cookie spread?

If you regularly make cookies (and perhaps sell them), you are probably aware that some cookie recipes tend to spread more than others and your cookies may end up slightly bigger than you expected. There are actually a few scientific reasons why cookie dough spreads. Some recipes use baking soda which causes spread (remember S (soda) for Spread, P (powder) for Puff), some include eggs, some need chilling and some can simply just spread from overmixing the dough. My top tips to avoid spread include not using any leavening/raising agent in your dough, to stop mixing your dough as soon as it clumps together, to avoid using butter with a high water content and to ensure that you have the correct ratio of dry ingredients to wet (this is actually the most important point). I’ll do a more detailed blog post on this in the future but for this recipe, there is NO spread. I actually ran a test where I chilled some of the cookies and it made no difference to the cookies as the ratio of fat to flour is perfect and who doesn’t love a recipe that skips the need to chill before baking. So I’m happy to confirm that this is a NO SPREAD, NO CHILL cookie recipe. Yay for quick and easy.

Ingredient substitutions

To ensure that this recipe is allergen-friendly, I am using plant-based butter and vegan sprinkles. Yes, that’s right. Did you know that the vast majority of sprinkles that are available have dairy in them? Usually, they contain whey which is a big no-no if you can’t eat dairy. Sprinkles also occasionally contain shellac (which is made from insects) or gelatin so you will need to double-check the ingredients of yours to ensure they are safe if you have dairy allergies or follow a vegan diet. I have been able to find bulk sprinkles at a local store which has been a real saver for me and there are specialist vegan sprinkle suppliers online if you can’t find anything in your local store.

Flour: I’m using all-purpose flour. I haven’t tried this with gluten-free flour but would recommend using a 1-to-1 GF flour substitute if you want to experiment. I have had great success using 1-to-1 GF flour in my regular sugar cookie recipe and am certain it would work well with this recipe as well, due to the ratios used.

Sugar: I am using regular white sugar in this recipe. You could jazz it up and use brown sugar instead but that will change the flavour profile of the cookies and you won’t get a true funfetti flavour. You can substitute with coconut sugar although I haven’t tested it with this particular recipe.

Plant-Based Butter: As a rule of thumb, I always use unsalted plant-based butter in my recipes and tend to add salt if the recipe is too sweet. But these are meant to be sweet so I didn’t add salt this time. My go-to plant-based butter is soy-free and is a block-based butter – not a spreadable one as those tend to have a higher water content which you want to avoid in sugar cookies. More water equals a great chance of spread and this recipe DOES NOT spread.

Flavourings: I use a combination of vanilla bean paste and almond extract in this recipe to give that distinctive birthday cake flavour. There are various different types of almond extract available. Some use pure almond oil in them and others are actually nut-free as they use the pit of a peach or apricot to replicate the flavour. Due to this and to avoid confusion, this recipe is NOT tagged as nut-free but of course, if you avoid nuts you can still make these cookies. Just use an artificial extract. That’s actually what I use as it’s cheaper than the real deal and still has a great flavour profile. Plus I have a very mild almond sensitivity and avoid them whenever possible.

Sprinkles: I used nonpareils (balls) in this recipe as they are my absolute favourite. Regular sprinkles (the long thin ones) will work equally as well. Fun fact that I used to call sprinkles ‘hundreds and thousands’ when I was growing up in the UK. I remember asking for some at a local store when I first moved to Canada and they had no idea what I was talking about. I love learning about all the different names for products and still slip up and use British terms ever so often AND have a good chuckle to myself at the same time.

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Difficulty: Beginner Prep Time 20 min Cook Time 16 min Total Time 36 mins Servings: 18


These funfetti cookies are so melt in your mouth that you will definitely be reaching for another.... and another.... so it's just as well that they are quick and easy to make with a handful of simple ingredients. I bet you already have most of them in your pantry! They are firm yet light, crunchy yet soft with that familiar birthday cake flavouring that will leave you wanting more. And of course, they are plant-based as well. Check out the recipe notes for some extra tips.

What you need




Off On

  1. Preheat your oven to 325℉ (165℃) and gather all of your ingredients. Line baking pans with parchment paper.

  2. In a stand mixer, cream together the butter and sugar with the paddle attachment.

  3. Add the flavourings while the butter and sugar is creaming. 

  4. Add the flour in thirds (to avoid a huge puff of flour) and mix to combine.

  5. Add the sprinkles while the mixer is still running, scraping down the bowl at least once to ensure everything is incorporated.

  6. Place parchment paper on the counter and roll out the dough, using another piece of parchment on top of the dough to avoid it sticking to your rolling pin. 

  7. Cut out shapes and place on lined baking pan. 

  8. Bake at 325℉ (165℃) for 16-18 minutes until cookies are lightly golden on the edges and have a matte appearance. 

  9. Allow to cool and then enjoy!

  10. Best enjoyed on the day of baking. Cover and store them at room temperature for 7 days. These cookies can be frozen as well, either before baking or afterwards.  


  • This recipe makes approximately 18 cookies but the overall yield will depend on how thick you roll your dough and the size of the cutter that you use. I rolled my dough to 1/4 inch thickness and used a 3.5 inch heart shaped cutter. 
  • These cookies are firm enough to decorate with royal icing or fondant. 
  • As this recipe follows the 1-2-3 ratio for the base, you can easily scale it up to double, triple etc the quantities. 
  • This recipe DOES NOT require chilling. Make up the dough, roll out then cut your shapes and bake.  
Keywords: cookies, vegan, sprinkles, funfetti, confetti, veganuary

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