Description
These Vegan Funfetti Sugar Cookies are soft, chewy, and bursting with colorful sprinkles, perfect for a delightful treat suitable for gluten-free diets.
Ingredients
Units
Scale
Ingredients
- 1/2 cup vegan butter (room temperature )
- 1/4 cup apple sauce (see notes)
- 3/4 cup granulated cane sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten free all purpose baking flour (I used Bob’s Red Mill, regular AP flour works too)
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4–5 tablespoons sprinkles
Instructions
- preheat
Preheat the oven to 350 degrees Fahrenheit. - soften butter
In the bowl of a stand mixer or a large mixing bowl, add the room temperature butter and sugar. - mix with sugar
Beat together for about 30 seconds. - add vanilla
Beat in the vanilla and apple sauce until combined. - add dry ingredients
Add in all remaining ingredients aside from the sprinkles and beat just until combined. Be sure to spoon and level the flour into the measuring cup, don’t scoop straight from the bag. - add sprinkles
Use a rubber spatula to fold in the sprinkles until well incorporated. Place the dough in the fridge for 15 minutes. - scoop
Use a medium cookie scoop or about 1 1/2 tbsp and add the dough to a baking sheet lined with parchment paper. - bake
Bake for 11-15 minutes (mine are perfect at 13) or until the edges are just golden brown. They will continue to firm up as they cool, so take them out a bit earlier than you think is necessary if you want a really chewy center. - cool
Let cool on the baking sheet for about 10 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
- Be sure to spoon and level the flour into the measuring cup, don’t scoop straight from the bag.
