Funfetti Cookies
These funfetti cookies are so melt in your mouth that you will definitely be reaching for another.... and another.... so it's just as well that they are quick and easy to make with a handful of simple ingredients. I bet you already have most of them in your pantry! They are firm yet light, crunchy yet soft with that familiar birthday cake flavouring that will leave you wanting more. And of course, they are plant-based as well. Check out the recipe notes for some extra tips.
Equipment
- Paint Stirrers (get these from your hardware store)
Ingredients
- 100 grams White Sugar (1/2 US cup)
- 200 grams Plant Based Butter (unsalted) (14 tbsp)
- 300 grams All Purpose Flour (plain flour - 2.5 US cups)
- 0.5 tsp Vanilla Bean Paste
- 0.5 tsp Almond Extract
- 50 grams Sprinkles
Instructions
- Preheat your oven to 325F (165C) and gather all of your ingredients. Ensure that your butter is at room temperature before starting this recipe. Line baking pans with parchment paper.
- In a stand mixer, cream together the butter and sugar with the paddle attachment.100 grams White Sugar, 200 grams Plant Based Butter (unsalted)
- Add the vanilla and almond flavourings while the butter and sugar is creaming.0.5 tsp Vanilla Bean Paste, 0.5 tsp Almond Extract
- Add the flour in thirds (to avoid a huge puff of flour) and mix to combine.300 grams All Purpose Flour
- Add the sprinkles while the mixer is still running, scraping down the bowl at least once to ensure everything is incorporated.50 grams Sprinkles
- Place parchment paper on the counter and roll out the dough, using another piece of parchment on top of the dough to avoid it sticking to your rolling pin.
- Cut out shapes and place on lined baking pan.
- Bake at 325F (165C) for 16-18 minutes until cookies are lightly golden on the edges and have a matte appearance.
- Allow to cool and then enjoy!
Video
Notes
- Yield: This recipe makes approximately 18 cookies but the overall yield will depend on how thick you roll your dough and the size of the cutter that you use. I rolled my dough to 1/4 inch thickness and used a 3.5 inch heart shaped cutter.
- As this recipe follows the 1-2-3 ratio for the base, you can easily scale it up to double, triple etc the quantities.
- Decorating: These cookies are firm enough to decorate with royal icing or fondant. Check out my Top 15 Cookie Decorating Tips for some ideas and tutorials.
- Gluten Free: sub the all purpose flour for your preferred 1-to-1 GF Baking Blend.
- Chilling? This recipe DOES NOT require chilling. Make up the dough, roll out then cut your shapes and bake.
- Storage: Best enjoyed on the day of baking. Cover and store them at room temperature for 7 days. These cookies can be frozen as well, either before baking or afterwards.
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
