Vegan Birthday Cake Cookies

Vegan Birthday Cake Cookies

Lately I’ve been obsessed with all things funfetti. Don’t judge me. There’s something about that ever so nostalgic flavor that takes me right back to childhood birthday parties.


Vegan Birthday Cake Cookies - The Bitchy Baker

Due to my recent funfetti infatuation I’ve become obsessed with Lenny and Larry’s Birthday Cake Complete Cookies. They’re delightful. Admittedly, my partner and I like to sandwich them together with vegan vanilla ice cream (Trader Joe’s Soy Creamy to be exact), then roll them in rainbow sprinkles before we devour them in bed while watching Netflix. Again, don’t judge.


Vegan Birthday Cake Cookies - The Bitchy Baker

After several weeks of this obsession, and many boxes of birthday cake cookies, I decided I should make a homemade version. Now, here you have it. A glorious, rainbow sprinkle and white chocolate chip studded birthday cake cookie. Soft. Chewy. Vanilla-y. Sprinkle-y. Ohmigosh.

Did I mention it tastes like boxed funfetti cake in cookie form? YAAAAAAAAAAS.


Vegan Birthday Cake Cookies - The Bitchy Baker

Should a former professional baker and advocate for cooking/baking from scratch be this infatuated with the flavor of cake mix? Probably not. Oh well. It makes my inner child happy.

P.S. I took a cue from the magnificent Christina Tosi and used clear vanilla extract to give these cookies that “boxed cake” flavor. Of course, you can use pure vanilla extract, but they won’t have that quintessential funfetti flavor.


Vegan Birthday Cake Cookies - The Bitchy Baker

Now, onto the recipe. If you make these, be sure to tag me in a photo on Instagram @Bitchy_Baker or #BitchyBaker <3

-Casey


Vegan Birthday Cake Cookies

Yield: 22

Prep Time: 20 Minutes

Bake Time: 9-12 Minutes

 

Ingredients:

½ cup spreadable vegan butter, room temperature (see note)
½ cup granulated sugar
½ cup brown sugar
3 tablespoons non-dairy milk
1 teaspoon clear vanilla extract (see note)
1 teaspoon LorAnn vanilla butter emulsion (optional – see note)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾-1 cup vegan white chocolate chips, such as King David’s Brand
¼ cup vegan-friendly rainbow sprinkles (see note)

 

Directions:

1.)    Cream the Butter and Sugar: Preheat oven to 375 F. In the bowl of a stand mixer, add the vegan butter, sugar, and brown sugar. Cream until very light and fluffy. Add in the non-dairy milk, vanilla, and vanilla butter emulsion. Mix to combine.

2.)    Mix in Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add about half of the flour mixture to the butter mixture. Mix on low until barely combined. Add in remaining flour and mix on low until the dough has reached a homogenous consistency.

3.)    Add the Chocolate Chips and scoop: Add the vegan white chocolate chips and sprinkles to the dough. Mix on low just until combined. Prepare two sheet trays with parchment paper or silicone pan liners. Scoop the cookies using a two tablespoon-sized scoop. Place the balls of dough at least two inches apart to allow room for the cookies to spread. Optionally, press some extra sprinkles and chocolate chips into the tops of the cookies, just for extra decoration.

4.)    Bake the Cookies: Place the baking trays on a center rack in the preheated oven. Bake for 9-12 minutes, rotating the pans halfway through. The cookies should be just set, lightly golden on the edges and should appear matte. Remove from the oven and allow to cool for about 5 minutes before transferring the cookies to a wire rack and allowing them to cool completely. Serve and devour.

NOTES:

·  I like to use spreadable vegan butter in these cookies. It tends to have a higher moisture content, which seems to result in a chewier, softer cookie in my experience. I’ve used brands such as Pure Blends, Vegan I Can’t Believe It’s Not Butter, and Smart Balance. Just check the label to ensure it’s vegan-friendly. Alternately, you can use stick-style vegan butter. In this case I would start by reducing the amount of flour by about ½ a cup. Check the consistency of the dough so see if it feels too dry or wet. You can adjust this by adding a touch more flour if it’s too wet, or by adding a bit more non-dairy milk if it’s too dry.

·  Clear vanilla gives these cookies that boxed funfetti cake flavor. I use Wilton brand, which doesn’t contain animal products according to this list. You can use natural vanilla if that’s all you have on hand; however, it won’t have that quintessential “birthday cake” flavor.

·  This ingredient is totally optional, but I love adding LorAnn emulsions to my vegan baked goods. Most of them are vegan-friendly. This particular emulsion really gives the cookies an extra-buttery flavor.

·  Some rainbow sprinkles will contain shellac-based “confectioner’s glaze”, which isn’t vegan-friendly. Some may also contain gelatin or food colorings made from carmine. Luckily there are tons of vegan-friendly sprinkles on the market these days. My favorite are these extremely high quality ones from Sweetapolita. I made these cookies using some accidentally vegan sprinkles I found at the grocery store. Just do your research and check the label until you find a brand you like. 😊

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