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Confetti Cookies

Confetti Cookies

These Confetti Cookies bring a burst of joy to any snack time. They feature a buttery texture and a sweet vanilla aroma with a crunch of sprinkles in every bite. This plant-based version stays eco-friendly and delicious.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 250g all-purpose flour
  • 150g vegan butter (softened)
  • 150g organic cane sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 50g rainbow sprinkles
  • 2 tablespoons plant-based milk
  • 1/2 teaspoon sea salt

Method
 

  1. Preheat your oven to 175°C (350°F) and line your baking sheet with a reusable silicone mat.
  2. In a large bowl, combine vegan butter and organic cane sugar until pale and fluffy.
  3. Add vanilla extract and plant-based milk, whisking until smooth.
  4. Sift in the flour, baking soda, and sea salt, then fold until no white streaks remain.
  5. Gently fold in the rainbow sprinkles.
  6. Chill the dough in the refrigerator for at least 30 minutes.
  7. Scoop and shape small balls of dough and place them on the baking sheet with space in between.
  8. Bake for 10 to 12 minutes until edges are golden and centers are soft.
  9. Let sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days. These cookies can be frozen for up to 3 months. Reheat in the oven at 150°C for 2-3 minutes for a warm treat.