Easy Dairy-Free Funfetti Cookies is a simple recipe for a colorful confetti cookie treat with sprinkles baked into a soft, festive cookies, made without butter or milk.
Easy Dairy-Free Funfetti Cookies are colorful treats packed with sprinkles and baked to soft perfection, giving you all that classic birthday cake flavor completely without butter or milk.
Otherwise known as confetti cookies, they're terrific for parties, lunchboxes, or a sweet after-school snack.
And they're adaptable. Soft or crispy just depends on the baking time!
And you can customize by using any color sprinkles you want to!
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Frequently Asked Questions (FAQs) for dairy-free funfetti cookies
Can I make these funfetti cookies softer or chewier?
You can easily adjust the baking time or dough thickness to achieve your desired level of softness or chewiness. Bake slightly less for a softer texture, or bake a bit longer around the edges for a slightly crisper bite.
How do I store these cookies?
Store your baked cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Are these funfetti cookies dairy-free and pareve?
They are made completely without butter or milk, making them a great dairy-free and pareve treat for any party or snack.
Can I adjust the amount of sprinkles?
You can easily customize the amount of sprinkles to make them more or less colorful depending on your preference.
If these are sweet, Why is there salt in the ingredients?
Even though salt tends to make foods, well, salty, it actually plays other roles in baking as well.
For example, the right amount of salt balances flavors in baked goods; it can bring out the sweetness of sugar and, at the same time, prevent them from tasting overly sweet. It also can help dull the bitterness of cocoa.
Salt prevents baked goods from tasting bland, while it balances the richness of the fats. It also helps develop flavor in yeast breads and works with proteins to strengthen gluten and make it more elastic.
Salt helps baked goods stay a little fresher for a little longer and helps delay mold from growing on them.
What is the difference between using baking soda or using baking powder?
Baking soda and baking powder are both synthetic leavens that help baked goods rise, but there is a difference between them.
Baking soda is pure sodium bicarbonate, which needs another ingredient that is acidic in order to be activated. When the baking soda touches the acid, it creates a carbon dioxide gas, which helps the baked good rise. Baking soda is between 3 and 4 times stronger than baking powder, and if too much baking soda is used, your baked good will end up with a metallic flavor.
Baking powder is baking soda that is already mixed with an acid and a stabilizer and will be activated by moisture and heat. Nowadays, baking powder is called double-acting because it activates twice-once when it gets wet (when you mix the ingredients together) and again when it heats in the oven.
Replacing one with the other can be tricky, and it's not recommended. However, if you have no choice, then do solid research for substituting one for the other for the baked good you are preparing so you don't ruin it.
What is the difference between butter and margarine?
Butter is a dairy product that is made by churning heavy cream until the fats separate from the milk (i.e., buttermilk). Margarine, however, is made from vegetable oil. Butter generally has a lower melting point than margarine as well as a lower water content (and the soft tub margarines have a higher water content than bar margarines).
Using butter in baking cookies can create a crisper, more flaky cookie, while cookies will come out softer and more cakey when made with margarine. It is also generally believed to be better to "cream" using butter rather than margarine.
Using butter adds a kind of toasted nut flavor to baked goods, while margarine doesn't add flavor (however, sometimes with margarine, one might have a waxy feel on the roof of one's mouth after eating something with a high margarine content).
If one wants to make a dairy-free baked good that calls for butter, a dairy-free margarine is a good substitute.
What is the difference between dairy-free margarine and vegan butter?
Vegan butter and margarine have similarities. In fact, all vegan butter is a type of dairy-free margarine. The difference between them is in the content and the baking performance.
Vegan butter is made from fats such as coconut oil, shea butter, or cocoa butter and behaves like butter in that it creates more flaky and crisp textures and has a toasted nutty flavor, while margarine is typically made with the less expensive vegetable oils.
What is the difference between real vanilla extract and imitation vanilla?
Real vanilla is made from soaking vanilla beans in alcohol, imitation vanilla is synthetic, and real vanilla costs quite a bit more than imitation. Whether or not there will be a taste difference in your baking depends on the baked good, so do some research before you decide.
Love funfetti treats?
Easy Dairy-Free Funfetti Cookies Recipe
Delicious, easy, and dairy-free confetti cookies.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white granulated sugar
- ½ cup unsalted dairy-free margarine or similar butter alternative
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract, real or imitation
- 1 teaspoon salt
- 1 large egg
- ½ cup colorful sprinkles
Instructions
- Combine the flour, sugar, cornstarch, baking soda, and salt in a mixing bowl.
- Add the margarine or butter alternative, vanilla, and egg and mix thoroughly.
- Gently mix or fold in the sprinkles.
- Chill the dough for around an hour. (Recommended)*
- Spoon or scoop balls of dough on to baking sheets that have been lined with baking paper, leaving room for them to spread.
- Place the baking sheets into an oven that has been preheated to 350°F and bake for approximately 10 minutes or until the cookies aren't soft to the touch. Bake a little longer if you want crispy cookies.
- Remove from the oven and let cool before removing from the baking sheet.
Notes
* If you skip this, they might come out a bit flatter, especially if you margarine is very soft.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 12mgSodium: 191mgCarbohydrates: 24gFiber: 0gSugar: 16gProtein: 1g
