Lightly crispy on the edges and unbelievably soft and moist on the inside, the word FUN is literally in the name of these deliciously colorful cookies!
¾ cupgranulated sugar*if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
2tbspnon-dairy milk
2tspvanilla extract
1¾ cupsgluten free flourcan sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
1tspbaking powder
¼tspsalt
1/3cupvegan sprinklesplus extra for rolling dough in
Instructions
Start by creaming together the room temperature vegan butter with the granulated sugar, and then adding in the non-dairy milk and vanilla extract and fully combining.
Add in the gluten free flour, baking powder, and salt, and mix completely, then add in the sprinkles and gently fold them throughout the dough.
Put your bowl in the fridge and chill the dough for at least 30 minutes. It can stay there for many hours or overnight if needed, but if you leave it longer than about 45 minutes just make sure you let it come back to room temperature for a few minutes before baking.
While the dough is chilling, preheat the oven to 350°F and line a pan with parchment paper. Once the dough is ready to be baked, scoop out 2-tablespoon sized balls and roll the tops and sides in additional sprinkles, then space out on the pan.
Bake for 10-11 minutes. They will be underdone when they come out – let them stay on the hot pan for at least 10 minutes to continue to bake and firm up, then move them onto a cooling rack.
Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 16 cookies
Serving size: 1 cookies
Per serving amounts: (note - this accounts for 1/2 cup sprinkles not 1/3, assuming it will be about that much total with rolling the dough in them)
Calories - 170
Grams of fat - 7.2
Grams of carbs - 24.9
Grams of protein - 1.4
Keyword cookies, funfetti, funfetti cookies, sugar cookies