Happy Halloween! Even though I’m not really into Halloween, I’m pretty excited this year because we have a group of friends coming over for a party, complete with lots of desserts, appetizers, and beers. I’ll be dressing as Sandy and my fiancé will be Danny from Grease (favorite movie ever!), so this year is more exciting to me than most years. Now onto these funfetti vegan sugar cookies!
Growing up, I was part of a lovely group of girls who got me through middle school, high school, and college (and real life after college, too!) with Saturday night potlucks, being all around ridiculous, and lots of funfetti cake. It seemed like every year for each birthday or dinner party, funfetti cake was always involved. From casual get togethers to yearly birthday celebrations, funfetti straight out of the box was our cake flavor of choice.
While we don’t celebrate all birthdays or special occasions together anymore, anything funfetti will take me back to those days when we ‘partied’ by dancing to Destiny’s Child in someone’s room on a Saturday night, and a ‘wild night’ was watching a scary movie (even though we all hated them) while eating Sour Patch Kids right out of the bag. As far as the cake went, a first pass through was a piece during the dessert round of dinner and a second pass was usually a midnight snack before cozying down on whatever couch or bed we were crashing on for the night. While we don’t get to see each other as often anymore, I can imagine that our high school selves would jump at the chance to turn our favorite cake into a cookie!
These funfetti sugar cookies are everything a celebratory cookie should be—they’re crispy, chewy, and full of sprinkles. I adapted this recipe from Joy The Baker because she is a genius when it comes to baked goods and things with sprinkles. The best all natural sprinkles I’ve found so far are these India Tree Jimmies, but let me know if you have a favorite brand too! I had purchased quite a few bottles of sprinkles in anticipation of making a sprinkle cake over the summer, but ended up making a different type of cake in the end, so those bottles were just waiting to be used in sugar cookies.
Tips for making vegan sugar cookies
For these vegan sugar cookies, I reduced the granulated sugar from Joy’s recipe and added in almond milk and apple cider vinegar to replace the egg. Add the almond milk in gradually, or else you will be left with wet dough that does not bake up into perfect little cookies, I speak from experience. Also, don’t skip over the vanilla bean in exchange of vanilla extract, the bean just adds an extra level of delicious that just can’t be replaced. Sprinkle cookies for the weekend!
You also must let the vegan cookie dough chill in the fridge before baking these bad boys. Chilling cookie dough firms up the fat in the dough (in this case, it’s the coconut oil) and keeps the cookies from spreading a lot in the oven. According to King Arthur flour, chilling cookie dough also allows the sugar in the dough to soak up some of the fat (which also helps the cookies from spreading too much). The longer you chill your vegan sugar cookie dough, the chewier your cookies will be. Aka, your cookies will taste AMAZING.
Previously on Heart of a BakerPrint
Funfetti sprinkles add a cheerful pop of color to these vegan sugar cookies. Serve warm with a glass of your favorite non-dairy milk and enjoy!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 1/2 cup granulated sugar
- 1 vanilla bean (scraped)
- 1–2 tablespoons almond milk
- 1 teaspoon pure vanilla extract
- 1/2 cup sprinkles
- Grease a cookie sheet and set aside.
- Combine all dry ingredients into a small bowl, then whisk together and set aside.
- In a medium bowl, beat together the coconut oil and granulated sugar until smooth. Beat in the vanilla bean, apple cider vinegar, almond milk, and dry ingredients that were set aside. Fold in 1/4-1/3 cup of the sprinkles with a spatula. Scoop cookie dough into balls (about 2 tablespoons worth) and roll each ball in the remaining sprinkles. Set on cookie sheet and freeze for at least 2 hours.
- After cookie dough has chilled, preheat oven to 350ºF. Bake cookies for 9 to 10 minutes, or until cookies are puffy and set. Set aside to cool.
Keywords: vegan sugar cookies, funfetti cookies