Crisp on the outside, soft and chewy on the inside with rainbow sprinkles and a funfetti cream cheese swirl, these cookies will bring a smile to your face from the look and taste of them.
How to make funfetti cookies?
First of all, you’ll want some vegan-friendly sprinkles.
If you didn’t know, sprinkles are usually unsuitable for vegans. They may contain things such as:
Just for example.
Before getting any sprinkles, do your research! There’s nothing worse than buying a load of sprinkles just to get them home and they turn out to have a non-vegan ingredient in them! I’ve been their plenty of times – Haha, it’s a nightmare!
Fancy Sprinkles and Sweetapolita have THE BEST range of vegan sprinkles which I swear by!
How to make THE BEST vegan funfetti cookies. Super quick and easy to whip up, with a creamy swirl inside too!
Ingredients for the cookie
1 tablespoon of flaxseed + 2 tablespoons water
100g of dairy-free butter
1 teaspoon of vanilla extract
150g of caster sugar
1 tablespoon of dark brown sugar
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
200g of plain flour
50g of vegan rainbow sprinkles
Ingredients for the cream cheese swirl
40g of dairy-free cream cheese
40g of dairy-free butter
220g of icing sugar
20g of rainbow sprinkles
20g of rainbow nonpareils (for rolling)
Preheat oven to 180 degrees c fan and line 2 baking trays with greaseproof paper.
Add the flaxseed and water into a small bowl, stir and set aside for 10 minutes to thicken. This creates an egg substitute.
In a medium-sized mixing bowl, add in the dairy-free butter, vanilla extract, both sugars and thickened flax mixture. Whisk them together until light and creamy. I use a stand mixer with a balloon whisk attachment, but an electric/nonelectric hand whisk will work great too.
Sift in all the dry ingredients apart from the sprinkles. Mix the dry into the butter mixture until combined.
Fold in the sprinkles. Don’t over mix them or they could start to bleed their colour. Just mix until they’re incorporated.
Add the 20g of nonpareils into a small bowl. Scoop some of the cookie dough using an ice-cream scoop or spoons (approx 40g) into a ball and roll in the nonpareils, set onto the lined baking tray 3 inches apart. These cookies will spread so give them room. Bake for 12-15 minutes or until golden in colour. Once removed from the oven, allow the cookies to cool on the baking tray. They’ll be soft when they first come out of the oven but will set crisp when cool. Set aside.
Method (funetti cream cheese swirl)
Add the dairy-free cream cheese and butter in a bowl, and cream together, then add in the icing sugar. I use a stand mixer with balloon whisk attachment, but an electric hand whisk or hand whisk will work great too.
Carefully fold in the sprinkles. Don’t over mix them or they could start to bleed their colour. Just mix until they’re incorporated. This cream cheese mixture should be light and creamy.
Transfer into a piping bag fitted with a wide star tip nozzle. You want a wide nozzle as if the star is too small, the sprinkles will get stuck when you try to pipe.
Turn the cookies upside down so their flat side is facing upwards.
Pipe a swirl of the chocolate frosting over half of the cookies, then sandwich a funfetti cookie and plain together.
Repeat until all the cookies are sandwiched.
Place the cookies into the fridge to allow the buttercream to set.
To store: Store these cookies in a sealed container in or out of the fridge. Best eaten within 3 days of making.