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.
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!
Notes
*See ingredient substitution suggestions in the body of the blog post.