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Vegan Funfetti Cookies Recipe

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These vegan funfetti cookies are soft, chewy, and bursting with colorful sprinkles, offering a nostalgic cake batter flavor without any dairy. Easy to prepare and perfect for bringing joy to any occasion, these cookies require no cookie cutters and have a delightful texture that appeals to kids and adults alike.

Ingredients

Wet Ingredients

  • 0.63 cup (140.63g) vegan butter, room temperature
  • 0.94 cup (187.5g) granulated sugar
  • 2.81 tablespoons (37.5g) dairy-free yogurt or unsweetened applesauce
  • 1.88 teaspoons vanilla extract

Dry Ingredients

  • 1.88 cups (234.38g) all-purpose plain flour, spooned and leveled
  • 0.47 teaspoon baking soda
  • 0.47 teaspoon baking powder
  • Pinch of salt (if using unsalted butter)

Add-ins

  • 0.47 cup (79.69g) rainbow jimmies sprinkles, plus more for decorating

Instructions

  1. Preheat the oven and prepare baking sheets: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Cream wet ingredients: In a large bowl or the bowl of a stand mixer, combine the vegan butter, granulated sugar, dairy-free yogurt or applesauce, and vanilla extract. Beat until the mixture is light, fluffy, and well combined, ensuring an even texture.
  3. Add dry ingredients and mix: Gradually add the all-purpose flour, baking soda, baking powder, and a pinch of salt if needed. Mix until everything is just combined. Then fold in the sprinkles carefully, ensuring the dough remains soft and tacky but not sticky.
  4. Form dough balls: Using a cookie scoop, portion the dough into about 16 balls. For extra sprinkle coverage and color, optionally toss the dough balls in a bowl of additional rainbow sprinkles before placing them on the baking sheets.
  5. Arrange and space dough balls: Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow room for spreading during baking.
  6. Bake the cookies: Bake in the preheated oven for 12 to 14 minutes, until the edges look set and cookies turn a light golden brown. For softer cookies, bake less time; for chewier cookies, bake a bit longer. Cookies will appear very soft when removed but will continue to firm up on the baking sheets.
  7. Cool the cookies: Let the cookies cool on the baking sheets for about 20 minutes before transferring them to a wire rack to cool completely. This step helps them set properly and maintain their chewy texture.
  8. Serve and store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 2 months.

Notes

  • For enhanced flavor, consider using vanilla sugar instead of granulated sugar.
  • Dairy-free yogurt can be substituted with unsweetened applesauce for moisture and binding.
  • Vanilla extract boosts the nostalgic cake batter flavor in these cookies.
  • Spoon and level your flour measurement to avoid dense cookies.
  • Use rainbow jimmies sprinkles rather than non-vegan sprinkle types like little balls; check sprinkles labels to ensure vegan-friendly ingredients.

Find it online: https://recipeplenty.com/vegan-funfetti-cookies-recipe/