Small Batch Funfetti Drop Cookies (Dairy Free)
Dive into a delightful realm of confectionary joy with our Small Batch Funfetti Drop Cookies recipe. Perfect for those moments when you crave a burst of colorful sweetness without the fuss of a large batch. These soft, buttery cookies are studded with vibrant sprinkles, promising a pop of flavor and a dash of fun in every bite. Whether you're baking for a cozy gathering or simply treating yourself to a moment of whimsy, these cookies are sure to brighten any occasion.
Equipment
- Hand Mixer (you can also use a stand mixer)
- 2 Air Bake Cookie Tray (see notes for other options)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 70 g Plant Based Butter (unsalted) (Roughly 5 tbsps - room temperature)
- 105 g Golden Sugar (0.5 US Cup)
- 45 g Icing Sugar (1/3 US Cup)
- 1 Egg (Medium or Large - room temperature)
- 1 tsp Vanilla Bean Paste
- 1 tsp Almond Extract
- 150 g All Purpose Flour (1.25 US Cups)
- ½ tsp Baking Soda
- ¼ tsp Salt
- 100 grams Vegan White Chocolate Chips (1/2 US Cup - slightly more or less is ok)
- 55 grams Non Pareils (1/4 US Cup)
Instructions
- Preheat your oven to 330F / 165C and gather all your ingredients. The egg and butter should be at room temperature before you start making this recipe.
- Combine the butter, golden sugar and icing sugar in a mixing bowl until light and fluffy.70 g Plant Based Butter (unsalted), 105 g Golden Sugar, 45 g Icing Sugar
- Add the egg then stir in the vanilla bean paste and almond extract.1 Egg, 1 tsp Vanilla Bean Paste, 1 tsp Almond Extract
- Add the flour, baking soda and salt to the butter mixture and mix until fully incorporated.150 g All Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
- Fold in the white chocolate chips then the non pareils.100 grams Vegan White Chocolate Chips, 55 grams Non Pareils
- Using an ice cream scoop, add the cookie dough to the prepared trays, leaving space between them to spread. I usually add 6 to each tray.
- Bake at 330F/ 165C for 12-14 minutes (see note). I recommend baking two trays at a time (12 cookies), one tray per shelf. Allow to cool on the baking tray for a few minutes then transfer the parchment paper and cookies to a cooling rack.
Video
Notes
- This recipe makes 12-16 medium sized dairy-free cookies, depending on the size of the scoop that you use.
- To bake on a regular cookie tray, reduce the baking time by 2 minutes (to 12 minutes). I like to remove the cookies as soon as the edges are starting to brown as they will continue to bake for a few minutes on the pan once removed from the oven.
- For gluten-free cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. For vegan cookies, substitute the eggs with 1 flax egg or 50g apple sauce.
Nutrition
Serving: 1CookieCalories: 262kcal
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