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Sprinkle sugar cookies are vegan, gluten-free, and simply bursting with fun!! These drop sugar cookies are easy to make and require just 7 simple ingredients.
Creating anything in the kitchen creates a sense of peace for me. Creating things in the kitchen alongside my daughters is a true gift.
The fact that they want to spend time with me, share their love of all things sweet, and teach others to create beautiful treats is changing me.
I'm letting down my guard just slightly when it comes to sugar. I'm not constantly trying to sneak chickpeas into brownies and cookie dough dip to amp up the nutritional value (although they do love these treats too).
Instead, I'm letting them get creative and choose what they want to bake. And then, we create it and share it with anyone who wants to come to our table.
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Why You'll Love It
Sprinkle sugar cookies are a dream to make. They require 7 ingredients you most likely have on hand, and they come together in less than 15 minutes.
These are drop sugar cookies, which means there is no rolling or cutting out of the dough required. Just mix, drop, and bake! You likely already have all the ingredients to make it on hand!
How to make sprinkle sugar cookies
Start by adding the butter and sugar to the bowl of a stand mixer and creaming them together on medium-high for 2-3 minutes, scraping down the bowl once or twice. You can also use a hand mixer or a spoon to mix. Cream the butter and sugar until light and fluffy.
Add the flax egg and mix on medium speed for another 2 minutes. Creaming your butter, sugar and egg together until they're fluffy gives your cookie more structure and they won't spread as much while baking.
Next, add the flour, baking powder and salt and mix on medium-low speed for about a minute, until the dough comes together and there are no floury bits on the bottom. Add the sprinkles and mix another 30 seconds to incorporate the sprinkles.
Using a cookie scoop or a spoon, scoop 2 tablespoon sized dough balls onto a sheet pan lined with parchment paper. Space the cookies about 2 inches apart to allow them to spread while baking. I highly recommend using this cookie scoop to create evenly sized dough balls. The cookies will bake evenly and be done at the same time so none of them will be burned or under cooked.
Pro tip: Dip your cookie scoop in a glass of water if the dough starts getting sticky and it doesn't release easily from the scoop. The water will allow the dough to slide right off the scoop.
Bake in the oven at 350F for 12-14 minutes or until very lightly browned on the bottoms. Allow to cool on the sheet pan for 5 minutes before removing them to a wire rack to cool completely. Enjoy!
Substitutions for sprinkle sugar cookie recipe
Below are substitutions if you don't have the ingredients listed in the recipe. If you have questions about additional substitutions, please let me know in the comments below.
- Butter - Use vegan or regular butter. In a pinch you could even use shortening.
- Sugar - Use any granulated sugar such as coconut, maple or erythritol.
- Flax Egg - Use a chia egg (1 tablespoon ground chia seeds + 3 tablespoons water) or ¼ cup mashed banana.
- Gluten-Free All-purpose Flour - Use regular all-purpose flour made from wheat.
- Baking Powder - Use ¼ teaspoon baking soda + heaping ½ teaspoon cream of tartar.
- Sprinkles - Use anything fun you have, like chocolate chips, chopped nuts, or dried fruit. Or just leave them out altogether.
Now that you have all the ingredients you need to make these sprinkly cookies...throw on your apron and let's get cooking! Have fun!
📖 Recipe
Sprinkle Sugar Cookies
Ingredients
- 1 flax egg (1 tablespoon ground flax + 3 tablespoon water)
- ½ cup vegan butter (like Earth Balance)
- ¾ cup granulated sugar
- 1 ½ cups all-purpose gluten free flour (I use Namaste brand)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup sprinkles
Instructions
- Preheat the oven to 350F. Line two sheet pans with parchment paper and set aside.
- Make the flax egg by whisking 1 tablespoon flax with 3 tablespoons water, and set aside for 10 minutes to thicken.
- Add the butter and sugar to the bowl of a stand mixer and cream them together on medium-high for 2-3 minutes, scraping down the bowl once or twice. You can also use a hand mixer or a spoon to mix. Cream the butter and sugar until light and fluffy. Add the flax egg and mix on medium speed for another 2 minutes.
- Add the flour, baking powder and salt and mix on medium-low speed for about a minute, until the dough comes together and there are no floury bits on the bottom. Add the sprinkles and mix another 30 seconds to incorporate the sprinkles.
- Using a cookie scoop or a spoon, scoop 2 tablespoon sized dough balls onto the prepared sheet pan. Space the cookies about 2 inches apart to allow them to spread while baking. I highly recommend using a cookie scoop to create evenly sized dough balls. The cookies will bake evenly and be done at the same time so none of them will be burned or under cooked. Pro tip: Dip your cookie scoop in a glass of water if the dough starts getting sticky and its doesn’t release easily from the scoop. The water will allow the dough to slide right off the scoop.
- Bake for 12-14 minutes, or until very lightly browned on the bottoms. Allow to cool on the sheet pan for 5 minutes before removing them to a wire rack to cool completely. Enjoy!
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