It can sometimes be difficult to find a dairy free and egg free versions of your favorite treats. This updated version of classic funfetti cookies are made without butter or eggs, but still taste like they came from your favorite bakery.
The secret to these cookies is simply the addition of apple cider vinegar. You don't taste the vinegar in the cookies, but the acid interacts with the baking soda and baking powder to give the cookies a nice rise in the oven and a light texture. Also, these cookies are made with vegetable oil instead of butter. Not only does that make these cookies dairy free, but it also means that you don't have to wait for butter to soften before baking up a batch.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons rainbow sprinkles
- 1 cup granulated sugar (or vegan granulated sugar)
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Gather the ingredients.
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
Add the multi-colored sprinkles to the flour mixture and stir to combine.
In a separate bowl, whisk together the granulated sugar, vegetable oil, water, apple cider vinegar, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir to combine.
Cover the bowl with plastic wrap and refrigerate the dough for at least one hour. When ready to bake, preheat the oven to 375 degrees F. and line baking sheets with parchment paper.
Roll the dough into 1-inch balls and place on the prepared cookie sheets. Bake for 8 to 10 minutes until the cookies are set and lightly browned on the bottom.
Allow the cookies to cool on the sheet for 2 minutes before removing to a wire rack to cool completely.
Enjoy! These cookies can be stored in an airtight container for up to 5 days.
- For the classic funfetti texture, be sure to use the small, non-pareil style sprinkles rather than multi-colored jimmies.
- It is important to refrigerate the cookie dough for at least an hour before baking the cookies. This allows the dough to firm up a bit and makes it easier to handle when it is rolled into balls and placed on the cookie sheet. Also, refrigerating the dough allows the cookies to keep their shape in the oven and not spread out too much while baking.
- Be sure not to overbake these cookies. To maintain the soft texture, they should be baked until just set but not browned.