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Vegan Funfetti Cookies Recipe

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These soft and chewy vegan funfetti cookies are easy to make and bring a burst of color and joy to anyone’s inner child. With a nostalgic cake batter flavor and plenty of rainbow sprinkles, these cookies require no cutters and are perfect for celebrations or anytime you want a sweet treat.

  • Total Time: 33 minutes
  • Yield: 16 cookies

Ingredients

Wet Ingredients

  • 1 cup (200g) granulated sugar
  • ⅔ cup (150g) vegan butter, room temperature
  • 3 tablespoons (40g) dairy-free yogurt or unsweetened applesauce
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups (250g) all-purpose plain flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt (if using unsalted butter)

Add-ins

  • ½ cup (85g) rainbow jimmies sprinkles, plus more for decorating (ensure vegan)

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F). Line two baking sheets with parchment paper to prevent sticking and for even baking.
  2. Mix wet ingredients: In a large bowl or stand mixer bowl, add vegan butter, granulated sugar, dairy-free yogurt (or applesauce), and vanilla extract. Beat the mixture until it is light, fluffy, and well combined, ensuring a smooth batter base.
  3. Combine dry ingredients: Add the all-purpose flour, baking soda, baking powder, and salt (if applicable) to the wet mixture. Mix until all ingredients are just combined, careful not to overmix.
  4. Fold in sprinkles: Gently fold in the half cup of rainbow sprinkles. The dough should be soft and tacky but not sticky, giving your cookies their iconic funfetti look.
  5. Form cookie dough balls: Use a cookie scoop or spoon to divide the dough into roughly 16 equal balls. Optionally, roll these balls lightly in additional sprinkles for extra color and decoration.
  6. Arrange on baking sheets: Space the cookie dough balls about 2 inches (5 cm) apart on the prepared baking sheets to allow room for spreading during baking.
  7. Bake cookies: Place the baking sheets in the preheated oven and bake for 12-14 minutes. Bake less time for softer cookies or longer for chewier ones. The edges should be set and light golden brown, but the center may look soft as it continues to cook off the heat.
  8. Cool the cookies: Remove cookies from the oven and allow them to cool on the baking sheets for about 20 minutes to set completely, then transfer to a wire rack to cool fully.
  9. Storage and serving: Enjoy your 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

  • Note 1: Using granulated sugar helps maintain the classic texture and sweetness. For richer flavor, organic cane sugar can be used.
  • Note 2: Dairy-free yogurt adds moisture and tenderness; unsweetened applesauce is a good substitute for binding without adding fat.
  • Note 3: Vanilla extract contributes to the nostalgic cake batter flavor; pure vanilla extract is preferred.
  • Note 4: Spoon and level the flour to avoid dense cookies from measuring too much flour.
  • Note 5: Use vegan sprinkles, such as rainbow jimmies, to ensure no animal products are included. Avoid non-vegan sprinkles containing confectioner’s glaze or gelatin.
  • These cookies are naturally vegan and can be made gluten-free by substituting with a gluten-free flour blend.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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