No Spread Vegan Funfetti Cookies – Perfect for Decorating and Cut-Out Shapes
Quick, reliable no spread vegan funfetti cookies that hold their shape perfectly. Soft in the centre, lightly crisp on the edges, and packed with colourful sprinkles - perfect for Valentine’s Day, birthday parties or any celebration!
Equipment
- Paint Stirrers (get these from your hardware store)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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 (artificial if nut free)
- 50 grams Sprinkles
Instructions
- Preheat & prep: Preheat oven to 325°F (165°C). Line baking pans with parchment paper. Ensure butter is at room temperature.
- Cream butter & sugar: In a stand mixer, cream 200 grams Plant Based Butter (unsalted) and 100 grams White Sugar together until smooth.100 grams White Sugar, 200 grams Plant Based Butter (unsalted)
- Add flavourings: Mix in 0.5 tsp Vanilla Bean Paste and 0.5 tsp Almond Extract.0.5 tsp Vanilla Bean Paste, 0.5 tsp Almond Extract
- Incorporate flour: Add 300 grams All Purpose Flour in thirds, mixing gently until just combined. Avoid overmixing.300 grams All Purpose Flour
- Fold in sprinkles: While mixing on low, add 50 grams Sprinkles. Scrape down bowl once to ensure even distribution.50 grams Sprinkles
- Roll dough: Place dough between two sheets of parchment paper. Roll to ¼-inch thickness using paint stirrers or guides if desired.
- Cut shapes: Use cookie cutter to cut shapes and place on prepared baking pans.
- Bake: Bake at 325°F (165°C) for 16–18 minutes, until edges are lightly golden and the surface looks matte.
- Cool & enjoy: Allow cookies to cool completely before decorating or serving.
Video
Notes
- Yield: About 18 cookies using a 3.5-inch heart cutter. Adjust thickness and cutter size as desired.
- Scaling: This recipe follows the 1-2-3 shortbread ratio - easily double, triple, or triple-plus for larger batches.
- Decorating: Firm enough for royal icing, fondant, glaze, or buttercream. Check out Top 15 Cookie Decorating Tips for inspiration.
- Gluten-Free: Substitute all-purpose flour with a 1-to-1 GF baking blend.
- Chilling: No chilling required - roll, cut, and bake.
- Storage:
- Room Temperature: Airtight container for up to 7 days.
- Heat-Sealed Bags: Up to 2 weeks (I’ve personally stored longer with great results).
- Freezing: Dough or baked cookies freeze well; thaw at room temperature before decorating.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
