These Vegan Funfetti Cookies are simple to make, use basic ingredients and bake up soft and chewy. They are a definite crowd pleaser!
I can’t believe that out of all the cookies I have on this site, I haven’t posted a sugar cookie recipe. So, today I’m here to fix that. Sugar cookies are a classic. Its a great recipe to have in your cookie arsenal. I love to jazz sugar cookies up with citrus zest and different extracts. But these Vegan Funfetti Cookies have that classic intense vanilla flavor. Plus lots of chew and a light crispy edge.
Cookies are my favorite baked good. And my favorite baked good to eat. They are simple and delicious, which is exactly how I like my food. These Vegan Funfetti Cookies are no exception. This recipe uses easy methods and basic ingredients to achieve the most deliciously vanilla packed flavor.
The Creaming Method for Perfect Funfetti Cookies
There are three basic methods for mixing doughs and batters: the muffing method, the biscuit method and the creaming method. The creaming method is the most common mixing method for cookies, including Vegan Funfetti Cookies.
As the name implies, it begins by creaming the butter and sugar together. Creaming the butter and sugar traps tiny air bubbles in the mixture. This helps give the Vegan Funfetti Cookies lift from the very start.
Next add the eggs. But here on EP we don’t use eggs. So, we add a flax egg. The flax mixture provides moisture and binding.
Then, add flour and leavener. And mix until JUST combined. Mixing too much will not only make the resulting cookies tough, but it will also mix out the tiny air bubbles we worked so hard to make in the beginning of these Vegan Funfetti Cookies
And thats the creaming method. This method is used for almost all cookies, but its great for cakes too. Like my Vanilla Bean Pound Cake, for example.
The Best Vegan Sprinkles
Vegan sprinkles can actually be hard to find. And some are not great for baking. If sprinkles use natural food colorings, they will likely oxidize in the oven. That means all of the colors in your Funfetti Sugar Cookies will turn yellow, green or brown. NOT CUTE. My favorite sprinkles for baking are Fancy Sprinkles.
These Vegan Funfetti Cookies are chewy, vanilla-y and irresistible. And, the dough balls can be frozen. Simply pull out a few at a time, allow them to defrost for a bit and bake! Warm and fresh cookies whenever you want them? Anything is possible.
Vegan Funfetti Cookies
- 12 Tbsp Plant-Based Butter I used Earth Balance Buttery Sticks
- 1 1/2 Cups Sugar
- 2 Tbsp Ground Flax
- 7 Tbsp Non-Dairy Milk
- 1 Tbsp Vanilla
- 3 Cups All-Purpose Flour
- 1 tsp Kosher Salt 3/4 tsp if using fine salt
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp Cornstarch
- 1/3 Cup Rainbow Sprinkles
- In a small bowl, combine flax, nondairy mild and vanilla. Stir and set aside
- In the bowl of a stand mixer fitted with the paddle attachment OR in a large bowl with a wooden spoon, combine non dairy butter and sugar until its well combines and fluffy.
- Add the flax mixture into the butter mixture and mix until well combined.
- Add the flour, baking powder, baking soda, and cornstarch and mix until the dough is just forming.
- Next, add the sprinkles and stir until they are distributed.
- Using a sprayed 1/4 cup measuring cup, scoop mounds of dough onto a parchment lined baking sheet. Then roll the dough into balls between the palms of your hands. You should get 15-16 cookies.
- Wrap the tray tightly and chill the dough balls at least 2 hours.
- Preheat oven to 350*F
- Place dough balls onto a parchment lined baking sheet leaving at least 2 1/2 inches of space between each cookie. I baked 8 cookies per tray/
- Bake in a 350* oven for 19-21 minutes, or until the edges are just starting to get golden.
- Allow to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
Let me know how you like this recipe and if there is anything you’d like to see next!