Confetti Cookies (Egg and Dairy Free)

These colorful, fun, Confetti Cookies boast crispy on the outside, tender on the inside cookies with lots of sprinkles! Make this thick and puffy, melt-in-your-mouth sugar cookies recipe for the holidays, birthday parties, family dinners, and more. You’ll love that this recipe is both egg-free and dairy-free!

Several colorful confetti cookies on a plate.

Every now and then you need a cookie that stands out in a crowd like these baked from scratch Confetti Cookies. Whether it’s a holiday party, a birthday party goodie bag, or a cookie exchange, these special cookies have the pizazz you need!

If you have folks with food allergies or special diets like vegan and/or vegetarian, these confetti cookies are egg and dairy-free and delicious too!

Three funfetti cookies on a counter with a plate behind them full of more cookies.
Make these colorful confetti sprinkle cookies for the holiday or any time of year!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Sugar
  • Vegan butter — For storebought butter, I use Earth Balance buttery sticks (spreadable tub margarine does not work for this recipe). You can also make your own vegan butter.
  • Coconut oil — For a more neutral flavor, use refined coconut oil. If you don’t mind coconut flavor, then virgin coconut oil works here.
  • Vanilla Extract
  • Applesauce — We’ll be using unsweetened applesauce as an egg replacer in this recipe.
  • Flour — I recommend all-purpose flour for light and fluffy cookies.
  • Cornstarch — We’ll add a bit of cornstarch to make these cookies so tender and delicious.
  • Salt — Adding salt gives the cookies more complexity of flavor.
  • Baking powder — We’ll add lift and rise to these cookies thanks to baking powder.
  • Candy sprinkles — Sprinkles are candy decoration used in baking. Here’s a guide to the different types of sprinkles. I recommend using nonpareils. They’re little colorful balls, adding color and texture to this confetti cookies recipe. They hold up well in baking too.

Marly’s Tips

Stir the flour first and spoon into your measuring cup. Then use a butter knife to level it off. That way you get a precise amount of flour for this recipe.

Looking down on a stand mixer full of cookie dough.

How to Make Confetti Cookies

If you’re wondering how to make confetti cookies, you’ve come to the right place. Imagine a white cake cookie full of sprinkles. That’s what to expect here. You can use a rolling pin to roll out the dough and cut the cookies, but I very much prefer rolling them into balls. It’s much easier to make them this way because there’s no need for the rolling pin.

Here’s a summary of the steps to make them:

  1. Cream Fat and Sugar — Cream the butter, coconut oil, and sugar using a handheld or stand mixer. Beat until smooth and fluffy. Add the vanilla and apple sauce and beat again to combine. Set aside.
  2. Combine Dry Ingredients — Stir together the flour, cornstarch, salt, baking powder, and sprinkles.
  3. Make the Cookie Dough — Pour the flour mixture into the bowl with the sugar mixture and stir to combine. 
  4. Chill — Form the dough into a ball and cover with plastic wrap. Refrigerate it for 30 minutes to an hour (or more). This will make the dough easier to handle.
  5. Bake — When the dough is ready to bake, you can either roll it out and use cookie cutters to make shape, or roll the dough into balls (about the size of a golf ball). Then place cookies on a prepared baking sheet about 1 inch apart. Bake them for 5–6 minutes and then allow them to sit on the pan for several minutes.

Marly’s Tips

Use red and green sprinkles to make confetti cookies for the holidays!

Several raw cookie dough balls are lined up in rows on a cookie sheet.

Confetti Cookies Recipes

I like calling these confetti cookies, but you can call them sprinkle cookies or funfetti cookies too. I’ve also seen them referred to as cake batter cookies.

Either way, this recipe makes delicious sugar cookies full of sprinkles. This recipe idea is from my dear friend, Marty. She has since passed, but she was like an adopted mom to me. I’ve known her for years and she’s been there for me through thick and thin (and I’m talking about more than my waistline).

Marty made her confetti cookie recipe in the form of sandwich cookies. They were part of her annual holiday goodie bags. In her bag she would include banana nut bread, pumpkin bread, peanut butter cookies, coconut cookies dipped in chocolate, peanut butter balls, pumpkin chocolate chip cookies, and of course, Confetti Cookies.

And do you know what everyone always went crazy over? What everyone asked for from year-to-year? Confetti Cookies.

I can see why, the texture of these cookies are light and fluffy with a soft center and crispy edges.

Do you put sprinkles on cookies before or after baking?

Depending on your recipe, you can add sprinkles into the dough before baking to make colorful cookies infused with sprinkles.

What’s in a sprinkle cookie?

Sprinkle cookies are basically sugar cookies with colorful sprinkles baked right into the cookies. You can change the colors of the sprinkles based on the season, making these cookies a year-long favorite!

Rows of baked cookies fresh from the oven.

Storage Tips

If you know you’re going to be eating these cookies right away, then they’re fine to leave out on the counter. However, if you think it will be a few days, they will stay fresher longer in the fridge. You can also freeze them. Store them in freezer bags where they’ll keep up to 3 months. Sometimes I’ll make the dough and make them into balls and then freeze those before baking. Then remove the frozen dough balls and bake them. Voila! Fresh-baked cookies within minutes.

Vegan Birthday Treats

If you’d like a holiday themed festive recipe, try these Christmas Tree Cupcakes! They’re so easy to make and so very festive!

A white plate is full of confetti cookies, with colorful sprinkles.

That’s it for these confetti cookies.

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A white plate has several colorful confetti cookies, sugar cookies with sprinkles baked right into the dough.

Confetti Cookies

These colorful, fun, Confetti cookies boast tender cookies with lots of sprinkles! Serve them as is or add some creamy filling to make sandwich cookies. It’s a flavor party for your taste buds! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 93kcal
Author: Marly


  • 1 cup sugar
  • ½ cup vegan butter , softened
  • ¼ cup coconut oil , softened
  • 1 teaspoon vanilla
  • ½ cup applesauce , unsweetened
  • 2 ½ cups all purpose unbleached flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • cup multi-colored candy sprinkles


  • Begin by adding the sugar, vegan butter and coconut oil into a mixing bowl. Using your mixer, beat until smooth and fluffy. Add the vanilla and apple sauce and beat again to combine. Set aside.
  • Combine flour, cornstarch, salt, baking powder, and sprinkles and stir to combine. See Notes for tips on measuring flour for this recipe.
  • Pour the flour mixture into the mixing bowl with the sugar mixture and stir to combine. 
  • Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 1 hour. This will make the dough easier to handle.
  • When you’re ready to bake, begin by heating your oven to 350F and lining a cookie sheet with parchment paper.

Cut-Out Cookies

  • You have two options for rolling out the dough. 1) Prepare your surface by giving it a light dusting of flour. 2) Prepare your surface by laying down a sheet of waxed paper and lightly dusting it with flour. I prefer #2 because the dough is delicate and the waxed paper allows me to lift it and thus makes it easier to remove the cut cookie and place it on the pan.
  • Cut off a chunk of the dough and keep the rest where you were storing it (in the fridge or freezer). Using a rolling pin, roll out your dough to 1/8 inch thickness. You need to keep flour on your rolling pin and cookie cutter at all times too. 
  • Place cut cookies on prepared pan. You can place them fairly close to one another as the dough doesn’t spread too much as it bakes. Sprinkle the tops of the unbaked cookies with a little bit of sugar to add shimmer.
  • Bake cookies for 5 — 6 minutes or until they are a light golden brown. Remove from oven and cool for several minutes before transferring to a wire rack to cool completely.

Drop Cookies

  • Roll dough into 1″ balls and place on baking sheet about 1 inch apart. You can use the bottom of a glass to slightly flatten the cookies, or leave them in ball form. Bake for 8 minutes. These cookies may not seem done when you remove them from the oven but they will firm up as they cool, leaving a crispy exterior and soft on the inside.


  • Regardless of cooking method, allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely. After they’re cooled, transfer to an airtight container and store at room temperature for up to 3 – 4 days, in the fridge for up to 7 days or they can be frozen for up to 2 months.

Recommended Equipment

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Spoon flour into your measuring cup and then use a butter knife to level it off. That way you get a precise amount of flour for this recipe.
Make-ahead Tip: You can make the dough a couple of days before baking. Just wrap the dough ball in waxed paper, and then put in a freezer bag and freeze it. Then when you’re ready to roll it, just cuts off small chunks at a time. The cooler the dough, the easier it is to work with…and vice versa.
To make sandwich cookies, roll the dough to about 1/4″ thickness between two slices of parchment paper. Use a cookie cutter to cut into circles. Bake until done and allow to cool before adding frosting between two cookies. I love the strawberry frosting from my Best Vegan Strawberry Cake recipe.
Nutrition Facts
Confetti Cookies
Amount Per Serving
Calories 93 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Sodium 103mg4%
Potassium 16mg0%
Carbohydrates 11g4%
Sugar 10g11%
Vitamin A 180IU4%
Vitamin C 0.3mg0%
Calcium 10mg1%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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34 Responses to Confetti Cookies (Egg and Dairy Free)

  1. I have been hoarding sprinkles for months to make the most ridiculous confetti cake for a friend’s return to town. This is the most beautiful way to make use of the leftover sprinkles!
    They are so, so lovely.

  2. Just got our package. And these yummy goodies were in there! I love them. They are worth the work (I’m just glad it was you not me….hee hee). Thanks and they are so pretty:-)

  3. Thanks so much for a beautiful post. These cookies look really sweet and whilst time consuming I love your inclusion of time/energy/hair saving tips. 🙂
    How making cookies did this batch make for you? (I realise this will be a guestimate because it’ll depend upon the size of the cookie cutters used.)

    • Let’s see. I had about 4 -5 dozen sandwich cookies as a result of this batch. Not too shabby, eh? But my cookie cutter was on the small side of average so maybe that made the difference. You also roll the dough out thinly for these cookies so it ends up making quite a bit. Oh, I just love these cookies. They’re so fun!

  4. I’m wondering if you could just use one egg replacer and do 1 cup soy milk and 2 teaspoons of apple cider? Is that equivalent to 2 eggs? They look wonderful and I love that they’re vegan 😀

    • I’ve always used 1/4 cup as the equivalent of one egg. So the 1/2 cup of soymilk combined with 1 teaspoon of apple cider vinegar was, for me, the replacement of the 2 eggs. If you wanted to double the recipe then the 1 cup should work.

  5. these are amazing! i am obsessed with how beautiful and colorful they are! i must make these. perfect to package and sell at a holiday market. thanks for the recipe. what sprinkles brand do you use? thanks

  6. These are gorgeous! Do you think the coconut spread plays a big role in the cookie? I’m wondering if the results would be similar if one just used additional earth balance or subbed veg shortening… I’ll report back when I try it! Thanks so much for sharing such a unique cookie recipe!

    • You know, I bet using the Earth Balance veg shortening would work just fine. Can’t wait to see how it works for you!

  7. These are AH-DOR-A-BLE!! I didn’t even pull out a single hair! Thank you for the great directions – and for veganizing this fun recipe. I used EBalance shortening – but I’ll be on the lookout for the coconut stuff next trip to the market. Sounds yum!

    You forgot to mention sprinkling them w/ sugar – I didn’t realize that until I looked at your photo. A wee touch that def gives them some sparkle. Next time.

    • You’re right! I’m going to change the instructions to include sprinkling some sugar before baking. I thought of that on the last batch I think and really liked how that made them look.

      So glad the recipe turned out for you. So fun!

  8. Do you think I can make these gluten-free and how? I want to bring these to a bakesale this Sunday and would love to be able to provide for my gluten-free friends.


    • Hi Jessica
      I have never made this gluten free, but here’s what I would do if I were going to give it a try. I would probably up the cornstarch to 1/2 cup and then do 2 1/4 cups of some gluten-free flour mixture (all purpose sold in the health food section of most stores) or try some combination of my own like 1 cup brown rice flour, 1 cup white rice flour, and 1/4 cup of something like almond flour.

      I hope this helps. Let me know how it goes!

  9. help! I just finished making these cookies, (they are delicious by the way) but I can’t seem to get the strawberry cream filling right. its too runny and won’t spread across the cookie. I put in the freezer hoping that would help but it seems the earth balance butter just wont mix in well. any suggestions?

  10. The pictures and text seem to me that these are balls before baked but the directions say to roll and cut into circles? Think I’m going to make some both ways and see which I like better, just thought it was odd.

    • Hi Chelsie! I got this recipe from my dear friend and mother figure in my life, Marty. She always rolled out it cut it into shapes and so when I first veganized this recipe I did the same. But since then I figured out it’s so much easier just to roll them into balls and tastes great either way. I must have forgotten to fix the instructions. I will do that and add a note about rolling the dough and cutting cookie shapes as an option.


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