These colorful, fun, Confetti cookies boast tender cookies with lots of sprinkles! Serve them as is or add some creamy filling to make sandwich cookies. It's a flavor party for your taste buds!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 cup sugar
- ½ cup vegan butter , softened
- ¼ cup coconut oil , softened
- 1 teaspoon vanilla
- ½ cup applesauce , unsweetened
- 2 ½ cups all purpose unbleached flour
- 2 tablespoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup multi-colored candy sprinkles
Begin by adding the sugar, vegan butter and coconut oil into a mixing bowl. Using your mixer, beat until smooth and fluffy. Add the vanilla and apple sauce and beat again to combine. Set aside.
Combine flour, cornstarch, salt, baking powder, and sprinkles and stir to combine. See Notes for tips on measuring flour for this recipe.
Pour the flour mixture into the mixing bowl with the sugar mixture and stir to combine.
Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 1 hour. This will make the dough easier to handle.
When you're ready to bake, begin by heating your oven to 350F and lining a cookie sheet with parchment paper.
You have two options for rolling out the dough. 1) Prepare your surface by giving it a light dusting of flour. 2) Prepare your surface by laying down a sheet of waxed paper and lightly dusting it with flour. I prefer #2 because the dough is delicate and the waxed paper allows me to lift it and thus makes it easier to remove the cut cookie and place it on the pan.
Cut off a chunk of the dough and keep the rest where you were storing it (in the fridge or freezer). Using a rolling pin, roll out your dough to 1/8 inch thickness. You need to keep flour on your rolling pin and cookie cutter at all times too.
Place cut cookies on prepared pan. You can place them fairly close to one another as the dough doesn't spread too much as it bakes. Sprinkle the tops of the unbaked cookies with a little bit of sugar to add shimmer.
Bake cookies for 5 — 6 minutes or until they are a light golden brown. Remove from oven and cool for several minutes before transferring to a wire rack to cool completely.
Roll dough into 1" balls and place on baking sheet about 1 inch apart. You can use the bottom of a glass to slightly flatten the cookies, or leave them in ball form. Bake for 8 minutes. These cookies may not seem done when you remove them from the oven but they will firm up as they cool, leaving a crispy exterior and soft on the inside.
Regardless of cooking method, allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely. After they're cooled, transfer to an airtight container and store at room temperature for up to 3 - 4 days, in the fridge for up to 7 days or they can be frozen for up to 2 months.
Spoon flour into your measuring cup and then use a butter knife to level it off. That way you get a precise amount of flour for this recipe.
Make-ahead Tip: You can make the dough a couple of days before baking. Just wrap the dough ball in waxed paper, and then put in a freezer bag and freeze it. Then when you're ready to roll it, just cuts off small chunks at a time. The cooler the dough, the easier it is to work with…and vice versa.
To make sandwich cookies, roll the dough to about 1/4" thickness between two slices of parchment paper. Use a cookie cutter to cut into circles. Bake until done and allow to cool before adding frosting between two cookies. I love the strawberry frosting from my Best Vegan Strawberry Cake recipe.
Calories: 93kcal | Carbohydrates: 11g | Fat: 5g | Saturated Fat: 2g | Sodium: 103mg | Potassium: 16mg | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 10mg