These Vegan Soft-Batch Rainbow Sprinkle Cookies are so colorful and perfectly sweet! Loaded with crunchy candy sprinkles inside a fluffy sugar cookie crust, they're a festive dessert for any time and made with simple ingredients. This recipe for sugar cookies with sprinkles has no chilling required and is ready in 30 minutes!
Vegan Sprinkle Cookies, a rainbow sugar cookie bursting with color
We haven't had a classic sugar cookie recipe on the blog yet, so consider this a welcome introduction. I actually LOVE these kinds of cookies all year round, not just at the holiday season. Today we're mixing things up a bit more with the addition of TONS of rainbow sprinkles.
This recipe in particular is inspired by a bakery I visited often as a middle schooler, The Ultimate Pastry Shop. They have a jumbo-sized rainbow cookie that is filled with sprinkles in every bite. I wanted to recreate my own version and am very happy with how it turned out!
What is the difference between sprinkles and jimmies?
In high school I worked at an ice cream stand, the first place I heard the term "jimmies." Typically, jimmies refer to sprinkles when they are used specifically atop ice cream. However, the terms can be used interchangeably. "Sprinkles" are typically when these small candies are used in a baking setting, but can be interchangeable. "Jimmies" appears specific to the Northeastern United States. Let me know in the comments which term you're used to!
When do you put sprinkles on sugar cookies?
Typically, sprinkles are added just to the outside if a cookie right before baking. Pressing them into the top insures they do not fall off and burn on the baking sheet. In this recipe, sprinkles are added both in the batter of the cookies and on the outside as a crunchy layer.
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How to Make Soft Sugar Cookies & Ingredients Needed
There are two keys I've found to making soft sugar sprinkle cookies:
- Whip the butter and sugar together with the flax egg to incorporate air into the mixture.
- Slightly under bake the cookies, for only about 8 minutes. They will firm up on the cookie sheet, with soft interiors but crunchy edges.
To make these soft sprinkle cookies you'll need the following main ingredients:
- Ground flax seeds
- All purpose flour (or Gluten-Free One for One blend)
- Baking powder
- Butter
- Sugar
- Vanilla extract
- Sprinkles
I hope you enjoy these sprinkle cookies! If you're looking for more cookie recipes, try one of these next:
- Thin & Crispy Chocolate Chip Cookies (like Tate's)
- Vegan Thumbprint Cookies
- Chocolate Chunk Cookies with Tahini
- Flower Shortbread
Sprinkle Cookies
Ingredients
- 1 TBS ground flaxseed flax meal + 3 TBS water (flax egg, see Step 1)
- 1 ½ cups all purpose flour Gluten Free 1-for-1 will also work
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 1 stick vegan butter like Miyokos, or butter of choice, softened but not melted
- Soft coconut oil will also work but will be less fluffy
- ¾ cup granulated sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 cup sprinkles divided*
Instructions
- Mix your ground flax seed and water in a small bowl or cup. Let sit in the fridge while you prepare the dry mixture. It will firm up while cooling, about 5 minutes. In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, add softened butter, sugar, vanilla, and almond extract if using. If you have a stand mixer or hand mixer, I recommend "creaming" these ingredients together. This will incorporate some air into the mixture that provides lift to the cookies. If you do not have a mixer this is OK, just whip the ingredients swiftly with a fork until a soft mass is formed. Remember, you want you butter to be cool but not melted.
- Preheat the oven to 350 degrees F. Add dry mixture to wet, gently combining with a wooden spoon until no dry spots remain. Fold in ½ cup of the sprinkles. Pour the remaining ½ cup of sprinkles onto a small plate or saucer. Line two baking sheets with parchment paper or a nonstick mat.
- Using a TBS measure or spoon, form balls of dough. Press each ball down slightly in the sprinkles on the plate to insure the entire top of covered. If you run out of sprinkles (like I did for these photos!), that's OK!. The key is to press whatever sprinkles you do have right on top of the cookie so that they do not have an opportunity to fall off. Pressing the balls down also helps them bake more evenly and prevents awkward spreading.You should have 12-15 cookies.
- Place sprinkle-covered cookies 1 inch apart on lined cookie sheets and bake for 8-10 minutes. They will look underdone when you remove them from the oven, which is good. Let them continue baking on the sheets once outside the oven; they'll firm up as they cook and stay softer. Store in a covered contained for 5 days.
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