Vegan Funfetti Cookies
Indulge in the delightful sweetness of these vegan funfetti cookies. Bursting with chewy goodness and adorned with vibrant rainbow sprinkles, they're a quick and easy way to add a pop of color to your day!
For those who relish crafting simple, delightful, and vibrant vegan treats, this recipe for vegan funfetti cookies is sure to steal the spotlight in your repertoire!
Not only do these cookies boast a fun and colorful appearance, but they also come in a larger-than-life size, adding an extra layer of excitement to each bite.
With minimal prep time required and no need for any fancy ingredients aside from some eye-catching sprinkles, these cookies are a breeze to whip up.
Whether you're craving a sweet indulgence for yourself or aiming to dazzle your loved ones with your baking prowess, these delightful vegan sprinkle cookies are an unbeatable choice!
Ingredient notes:
- Sprinkles: Opt for rainbow sprinkles, also known as 'jimmies', for the best results.
- Cornstarch: Enhances the softness of cookies significantly.
- Soy milk: Feel free to replace soy milk with any other non-dairy alternative.
Expert Tips for Vegan Funfetti Cookies
- Chill the Dough: After shaping the cookie dough into balls, refrigerate them for about 15 minutes while preheating the oven. This step helps to control spreading during baking.
- Use Two Trays: Spread the cookies evenly across two trays, placing 10 cookies on each tray. This prevents them from merging together during baking and simplifies the process of separating them later.
- Bake One Tray at a Time: Optimal results are achieved by baking one tray of cookies at a time. Avoid baking both trays simultaneously to ensure even baking and avoid potential inconsistencies.
| Nutrition | Amount per Serving |
|---|---|
| Serving | 1 Cookie |
| Calories | 132 kcal |
| Carbohydrates | 23g |
| Protein | 1g |
| Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 172mg |
| Fiber | 0.2g |
| Sugar | 17g |
Indulge in the delightful sweetness of these vegan funfetti cookies. Bursting with chewy goodness and adorned with vibrant rainbow sprinkles, they're a quick and easy way to add a pop of color to your day!
- 112 grams Vegan Butter
- 200 grams White Granulated Sugar
- 60 milliliters Soy Milk (or other non-dairy milk)
- 1 tablespoon Vanilla Extract
- 250 grams All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking powder
- 2 teaspoons Cornstarch
- 0.5 teaspoons Salt
- 150 grams Rainbow Sprinkles
Prepare two baking sheets by lining them with parchment paper; set aside.
In the bowl of your stand mixer, combine vegan butter and white sugar, creaming them together until smooth.
Add soy milk and vanilla to the mixture, stirring until well combined; set aside.
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cornstarch, and salt.
Gradually incorporate the dry ingredients into the wet mixture, stirring by hand until a thick cookie dough forms.
Gently fold rainbow sprinkles into the dough, distributing them evenly.
Roll the cookie dough into balls and arrange them evenly on the prepared baking sheets, placing 10 cookies per tray.
Chill the trays in the refrigerator while preheating the oven to 350°F (180°C).
Once preheated, bake the cookies in the oven for 10 minutes.
Remove the cookies from the oven and allow them to cool and firm up directly on the baking sheets.
Servings 1
- Amount Per Serving
- Calories 132kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 172mg8%
- Total Carbohydrate 23g8%
- Dietary Fiber 0.2g1%
- Sugars 17g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Flour Measurement: Ensure accuracy by weighing your flour using a food scale or employing the spoon and level method. Spoon the flour into your measuring cup and level off the excess with a knife, avoiding scooping or packing it.
- Adjusting Spread: If your cookies lack spreading after 10 minutes of baking, extend the baking time by a few minutes. Even if they appear puffy on top, it's acceptable; gently press them down with a fork upon removal from the oven while they're still warm and soft.
- Storage: Store your cookies in a covered container at room temperature for up to a week. Alternatively, refrigerate them (covered).
- Freezing: These cookies can be frozen for up to 3 months. Thaw them in the refrigerator and allow them to reach room temperature on the counter before serving. Additionally, you can freeze the cookie dough balls for up to 3 months before baking. When ready to bake, transfer them directly from the freezer to the oven. Remember to adjust the baking time accordingly to accommodate the frozen dough.