Sprinkles Cookies
Ingredients
| 1 cup of vegan butter or margarine (250 ml) |
| 1/2 cup packed brown sugar (100 g) |
| 1/4 cup sugar (50 g) |
| 1/4 cup soy milk (60 ml) |
| 1 tsp vanilla extract |
| 2 1/2 cups of all-purpose flour (335 g) |
| 1 tsp baking soda |
| 1 tsp baking powder |
| 1/2 tsp salt |
| 3/4 cup rainbow sprinkles (125 g) |
Directions
- 1
- In a bowl, beat together the vegan butter, brown sugar and white sugar with an electric mixer for 3 minutes.
- 2
- Add plant milk and vanilla extract and beat for 1 minute. Set aside.
- 3
- In another bowl, combine the flour, baking soda, baking powder and salt.
- 4
- Add the flour mixture and the rainbow sprinkles to the butter mixture and mix well.
- 5
- Refrigerate the batter for 30 minutes.
- 6
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 7
- Using a 3-tbsp (45 ml) ice cream scoop, spoon five to six balls of dough on each baking sheet, spacing them out evenly and pat them down with a spatulla.
- 8
- Bake for 12 to 15 minutes or until lightly browned all over.
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