These funfetti cookies are so melt in your mouth that you will definitely be reaching for another.... and another.... so it's just as well that they are quick and easy to make with a handful of simple ingredients. I bet you already have most of them in your pantry! They are firm yet light, crunchy yet soft with that familiar birthday cake flavouring that will leave you wanting more. And of course, they are plant-based as well. Check out the recipe notes for some extra tips.
Preheat your oven to 325℉ (165℃) and gather all of your ingredients. Line baking pans with parchment paper.
In a stand mixer, cream together the butter and sugar with the paddle attachment.
Add the flavourings while the butter and sugar is creaming.
Add the flour in thirds (to avoid a huge puff of flour) and mix to combine.
Add the sprinkles while the mixer is still running, scraping down the bowl at least once to ensure everything is incorporated.
Place parchment paper on the counter and roll out the dough, using another piece of parchment on top of the dough to avoid it sticking to your rolling pin.
Cut out shapes and place on lined baking pan.
Bake at 325℉ (165℃) for 16-18 minutes until cookies are lightly golden on the edges and have a matte appearance.
Allow to cool and then enjoy!
Best enjoyed on the day of baking. Cover and store them at room temperature for 7 days. These cookies can be frozen as well, either before baking or afterwards.