Vegan Funfetti Sugar Cookies Recipe

I gotta say, making these vegan funfetti cookies was a wild ride and even though it got kinda messy, they turned out super tasty and full of surprises.

I love these Vegan Funfetti Sugar Cookies. I use all purpose flour with vegan butter, unsweetened applesauce, non dairy milk, baking soda, and baking powder to get a balanced mix of carbs and fats.

I think the funfetti sprinkles not only add color but also a bit of natural sweetness that energizes.

Ingredients

• All Purpose Flour: Gives cookies proper structure and a reliable source of carbs and energy.
• Vegan Butter: A healthy fat substitute that helps with texture and a rich, creamy taste.
• Granulated Sugar: Provides sweetness, enhances flavor, and keeps the cookies delightfully moist.
• Unsweetened Applesauce: Adds natural moisture with a slight sweetness and some fiber benefits.
• Non Dairy Milk: Moistens the dough, adds creaminess, and is a perfect dairy free choice.
• Funfetti Sprinkles: Colorful, fun bits that give a playful, joyful twist to each cookie.
• Vanilla Extract: Adds a warm, rich aroma that helps tie all the flavors together.
• Baking Soda and Powder: Help cookies rise and improve overall texture with extra airiness.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup non dairy milk (almond or soy works great)
• 1 teaspoon vanilla extract
• 1/2 cup dairy free funfetti sprinkles

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together 2 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a separate large bowl, cream 1/2 cup softened vegan butter and 1 cup granulated sugar until it’s light and kinda fluffy.

4. Beat in 1/4 cup unsweetened applesauce, 1/4 cup non dairy milk, and 1 teaspoon vanilla extract until it’s all combined.

5. Gradually add the dry ingredients to the butter mixture; stir it slowly until you see everything is just mixed.

6. Fold in 1/2 cup dairy free funfetti sprinkles, being gentle so the sprinkles don’t lose their color.

7. Scoop rounded teaspoons of dough onto the prepared sheet, making sure to leave enough space between each cookie.

8. Bake for 10 to 12 minutes or until the edges start to turn a light golden color.

9. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Electric mixer or a whisk
8. Spatula or wooden spoon
9. Teaspoon scoop or a regular spoon for scooping dough
10. Wire cooling rack

FAQ

• Q: What makes these cookies vegan?
  A: They use vegan butter and unsweetened applesauce instead of eggs or dairy stuff, which keeps them totally plant based.
• Q: Can I swap the all purpose flour for something else?
  A: Yes, you can mix in some gluten free flour, but be sure to adjust the liquid a bit so the dough doesn’t get too dry.
• Q: How long do these cookies last?
  A: They can stay fresh in an airtight container at room temperature for about 3 to 4 days.
• Q: What if i dont have dairy free funfetti sprinkles?
  A: You can use regular sprinkles, but double-check the labels if you need to avoid dairy completely.
• Q: What is the role of applesauce in this recipe?
  A: It acts as a binder and adds moisture, so your cookies come out soft and chewy.

Vegan Funfetti Sugar Cookies Recipe Substitutions and Variations

• All purpose flour: Use a gluten free baking blend as a substitute, though the texture might change slightly
• Vegan butter: You can use coconut oil instead, just note it might add a bit of coconut flavor
• Granulated sugar: Try substituting with organic cane sugar which gives a slight different sweetness
• Unsweetened applesauce: Mashed banana works too, but it may lend a mild banana flavor
• Non dairy milk: Oat milk or even coconut milk can replace it depending on the flavor profile you want

Pro Tips

1. Make sure you sift the dry ingredients first, it really helps with mixin all the stuff and avoids those annoying lumps that might mess up the cookie texture.

2. Dont over mix when combining the butter mixture with the flour mixture, over doin it could make the cookies turn out tough instead of light and fluffy.

3. Be careful when foldin in the funfetti sprinkles; stir gently so they dont lose their vibrant color which is really key for that fun look.

4. Always let your cookies cool on the baking sheet for a few minutes before transferring them to a rack. It helps to set their shape and makes them less likely to break apart when you move them.