Sprinkle Cookies (Dairy-Free) are honestly my savior when it comes to birthdays, bake sales, or when you just want to feel a little festive for no real reason. Ever tried showing up to a party with normal cookies and watched everyone politely nibble? Then bring out a batch of these bad boys—suddenly you’re the hero. But, here’s the kicker: those classic sprinkle cookies are packed with milk, butter, and all those dairy things a bunch of us avoid. Been there. Maybe you’re making cookies for someone vegan or lactose-intolerant or, hey, just want something lighter. So let’s make some magic happen—dairy-free style—without losing any of the taste.
Ingredients in vegan birthday cookies
Okay, let’s just say up front—these sprinkle cookies are made with stuff you probably already have if you bake now and then. No weird powders. Here’s what you need for the magic: all-purpose flour, baking powder, a bit of salt, and dairy-free butter (I use Earth Balance, but any plant-based stick works). Sugar, obviously. You do need powdered sugar too—trust me, it helps with the texture. Next, plant milk. Almond’s good. Oat milk’s even better if you want richness.
You can’t forget vanilla extract. It’s not optional! For replacement eggs, I use unsweetened applesauce. Some folks use flaxseed “eggs,” but applesauce makes them soft. (Seriously, don’t skip it unless you want a hockey puck.) Now, the sprinkles: double check they’re vegan because sometimes sneaky stuff hides in them. Rainbow jimmies work and look super cute.
My neighbor once swapped in coconut oil for the butter, which made for a chewier, tropical cookie. Not for everyone, but it was a thing!
How to make vegan funfetti cookies
First off, you just grab two bowls. No fancy mixer. In one, whisk your flour, baking powder, and salt together. In the other, beat your dairy-free butter (softened but not melted!) with both sugars until it’s looking fluffy and, I kid you not, a little pillowy.
Splash in the vanilla, plant milk, and applesauce. Give it a good swirl. You want it smooth—no weird lumps. Pour in your dry stuff and mix just until it looks like dough. Don’t overdo it or your cookies will rebel. Now toss in those cheerful sprinkles. Fold them in gently; you don’t want to bust ‘em up and turn the dough grayish.
Scoop dough balls onto your parchment-lined baking tray. Bake them at 350°F for 9-11 minutes—give or take, depends on if your oven is unpredictable, like mine. They’ll look a smidge underdone when you pull ‘em out, but that’s perfect. They firm up as they cool. It’s kinda like magic, and the smell will make people wander into your kitchen. 
Tips for making the best vegan sprinkle cookies
Here’s where you can really shine and avoid rookie mistakes. Classic stuff. Like, do not—seriously—overbake. Softer centers are the way to go. If you’ve got time, chill the dough for 30 minutes. Just trust me, it’ll make everything better, especially if your kitchen’s warm.
Now, about the sprinkles. Fold them in with a soft hand so they don’t bleed colors. You accidentally mash them? You’ll have tie-dye cookies, which are cool in their own way, but not what you’re after here. Also, always check the sprinkles. Lots of brands sneak in dairy, so read the labels. Non-dairy butter can vary brand to brand—Earth Balance has never let me down, but if you find another that works, go wild.
A quick PSA: if you use applesauce instead of traditional egg replacers, your cookies stay extra chewy. Tried and tested with my little cousins. Oh, and one last thing—don’t forget to let them cool fully on the pan. That’s the trick to getting just the right texture.
How to store these vegan confetti cookies
These cookies are a breeze to store, and you’ll thank yourself later. I learned this one the hard way after shoving hot cookies right into a plastic bag (not good). Here’s what you actually wanna do:
- Let the cookies cool completely before storing so they don’t get soggy.
- Use an airtight container; plastic or glass, doesn’t really matter.
- Layer parchment between cookie stacks to keep sprinkles from sticking.
- They last 4-5 days at room temp, but if you freeze them, they stay fresh for over a month!
Nothing like opening your freezer to find a secret cookie stash. Past Me always gets a high five.
Why I love these sprinkle cookies
Let me just say—these dairy-free sprinkle cookies are like edible happiness. Even my dairy-loving friends have no clue they’re vegan unless I blurt it out (which I usually do, all proud, like, Look what I made!). Colorful, soft, and straight-up joyful, these cookies turn any random Wednesday into a celebration.
I think the magic is in the sprinkles. Kids, adults, even the “I’m not a dessert person” folks—everyone lights up. Plus, no tummy troubles after, which is honestly underrated. Forget “they taste healthy”—they do not. They taste like the kind of cookie you’d buy at a five-star bakery.
“I honestly couldn’t believe these had zero dairy—my kids inhaled them and my partner wanted more for breakfast. Home run!”
– Jamie M.
Common Questions
Q: What plant-based butter works best?
A: I love Earth Balance, but any brand that acts like real butter (in stick form, not spread) should work fine.
Q: Can I double the recipe?
A: Oh, absolutely! Just use two baking sheets and rotate them halfway through.
Q: Do the cookies freeze well?
A: Yes! Just cool them completely and pop them in a freezer bag. Thaw a few when you get a cookie craving.
Q: What if I can’t find vegan sprinkles?
A: Try online stores or Whole Foods. Some specialty baking shops carry them too. Avoid “pearls” or nonpareils—they tend to bleed into the dough.
Q: My cookies are spreading too much, help?
A: Chill your dough for at least 30 minutes or check if your butter was too soft. Happens to all of us.
Let’s Bake and Celebrate!
Alright, that’s the secret sauce for perfect, soft, no-fuss Sprinkle Cookies (Dairy-Free) that look just as fun as they taste. Anyone can whip these up. If you’re hunting for more genius recipes, check out these Super Soft Dairy Free Sprinkle Sugar Cookies – Glitter, Inc. for extra tips, or explore Vegan Funfetti Cookies – Purely Kaylie—they know their stuff. Seriously, give these cookies a go the next time you want to make someone smile (even if it’s just you). Can’t wait to hear what you think—and see who grabs the last one first.
Sprinkle Cookies (Dairy-Free)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup dairy-free butter Softened (like Earth Balance)
- 1 cup granulated sugar
- 1 cup powdered sugar Helps with texture
- 1 tablespoon vanilla extract Essential flavor
- 1 3/4 cup plant milk Almond or oat milk recommended
- 1 cup unsweetened applesauce Acts as egg replacer
Mix-ins
- 1 cup vegan sprinkles Double check they are vegan
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In one bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the dairy-free butter with granulated and powdered sugars until fluffy.
- Add the vanilla, plant milk, and applesauce and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the vegan sprinkles.
Baking
- Scoop dough balls onto the prepared baking tray.
- Bake for 9-11 minutes. They should look slightly underdone.
- Allow to cool completely on the pan before transferring to an airtight container.
