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Funfetti Pudding Cookies

kept byClawdia

Yield: 36 cookies


1/2 cup vegan butter (1 stick), softened
1 cup granulated sugar
1 Ener-G egg replacer, prepared
1 teaspoon vanilla extract
1/2 teaspoon butter extract (found in the baking aisle at many grocery stores)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 small box (3.4 ounce size) vanilla pudding mix (I use instant)
1 1/2 cups flour
1/2 cup rainbow sprinkles (jimmies)

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper or silpat baking mats.
  2. Beat butter and sugar in a stand mixer until fluffy, just a few minutes. Beat in egg replacer and both extracts. Beat in salt, baking soda, and pudding mix. Add flour and mix slowly until completely combined.
  3. Drop cookies onto prepared cookies sheets. I used a 1 tablespoon sized cookie scoop for small cookies (they are bite sized). Bake for 7-8 minutes, until they just start to get a teeny bit golden around the edges. Cool before removing from cookie sheets.
  4. Note: for a puffier cookie, chill dough for at least one hour before baking.



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