Vegan Rainbow Sprinkle Cookies
Soft, buttery vegan cookies loaded with colorful rainbow sprinkles for a nostalgic, bakery-style treat. Crisp at the edges and tender in the center, they’re sweet, cheerful, and perfect for celebrating any moment—no eggs or dairy needed.
Servings 14 cookies
Ingredients
- 180g (1 ½ c) All Purpose Flour
- 8g (1 Tbs) Cornstarch
- 3g (½ tsp) Baking Soda
- 3g (½ tsp) Salt
- 113g (½ c) Vegan Butter block style
- 150g (¾ c) Vegan Cane Sugar
- 7g (1 Tbs) Golden Flax ground
- 5g (1 tsp) Vanilla Extract
- 80g (½ c) Vegan Rainbow Sprinkles
Instructions
- Make the flax egg: in a small cup whisk together 1 Tbs + 3 Tbs filtered water. Set aside to thicken.
- Whisk together the flour, cornstarch, baking soda and salt in a medium bowl.
- Cream the vegan butter and sugar in a stand mixer with the paddle attachment or a large mixing bowl, until smooth and creamy, about 1-2 minutes.
- Scrape down the sides of the bowl. Add in the flax egg and vanilla extract, mixing until well combined.
- Next, add the flour mixture and mix until a soft dough forms. Fold the sprinkles into the cookie dough.
- Line two baking pans with parchment paper. Scoop dough evenly into 14 portions, about 40g or 1½ Tbs each onto one baking pan. Chill in fridge for 1 hour or overnight.
- Preheat oven to 350℉. Space chilled dough balls evenly between the two lined baking pans, 7 on each one.
- Bake cookies one pan at a time for 11-13 minutes. Leave cookies on pan for 10 minutes, then transfer to cooling rack to cool completely.
- Store cookies in an airtight container at room temperature for 5-7 days.
Notes
Tool recommendations:
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For the perfect cookie:
- 1 oz high quality scoop
- Kitchen Aid stand mixer
- Baking sheet pans
- Unbleached parchment paper
- Digital scale
- Vegan Rainbow Sprinkles (these are different colors than used in the cookie photos from this post)