Vegan Funfetti Cookies
These Vegan Funfetti Cookies are super chewy and only require 9 simple ingredients to make, and the dough requires no chill time! They are packed with vanilla and rainbow sprinkles for a dairy-free cookie that anyone will love.
Servings: 16 Cookies
Calories: 176kcal
Cost: $5
Equipment
- 1 Stand Mixer fitted with Paddle Attachment
- 1 Spatula
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cups Granulated Sugar
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ¾ Cups All-Purpose Flour
- 2 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine salt
- ¼ Cup Vegan Rainbow Sprinkles see note!
For Topping the Cookies
- ¼ Cup Vegan Rainbow Sprinkles
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream non-dairy butter and sugar until well combined and fluffy.8 tablespoon Non-Dairy Butter, room temperature, 1 Cups Granulated Sugar
- Add the non-dairy milk and vanilla and mix on low until well combined.¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add the flour, cornstarch, baking soda, and salt, and mix on low just until the dough forms. Then, add rainbow sprinkles and mix on low until distributed.1 ¾ Cups All-Purpose Flour, 2 tablespoon Cornstarch, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, ¼ Cup Vegan Rainbow Sprinkles
- Add the remaining rainbow sprinkles to a small bowl.¼ Cup Vegan Rainbow Sprinkles
- Then, use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet. Dunk the top of each cookie dough ball into the rainbow sprinkles and return them to the baking sheet leaving at least 2 ½ inches of space between each cookie.
- Bake in a 350*F oven for 14-17 minutes, or until the edges begin to brown but the centers of the cookies is still soft.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining cookie dough.
Notes
Once you add the dry ingredients to the bowl, don't over-mix! Mix until the dough is just combined. Otherwise, you could end up with a tough cookie.
I highly recommend a cookie scoop for evenly sized, round cookies!
Most rainbow sprinkles in the grocery store are not vegan. I love these sprinkles by Sweetapolita.
I do not recommend using natural sprinkles as the colors will oxidize during baking.
Nutrition
Serving: 1Cookie | Calories: 176kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 155mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg