Description
These Soft 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. No chilling required and ready in 30 minutes!
Ingredients
Scale
- 1 TBS ground flaxseed (flax meal) + 3 TBS water (flaxegg, see Step 1)
- 1 1/2 cups all purpose flour (Gluten Free 1-for-1 will also work)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 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
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp 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 1/2 cup of the sprinkles. Pour the remaining 1/2 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.
Notes
*Here I am using a natural dye sprinkles brand which I purchased at Sprouts. Feel free to use whatever brand you have access too. It’s helpful to purchase more than you think you’ll need!
**Inspired by Celebrating Sweets
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 188 cal
- Sugar: 19.6g
- Sodium: 56.6 mg
- Fat: 6.1g
- Saturated Fat: 1.6g
- Unsaturated Fat: 4.4g
- Trans Fat: 0g
- Carbohydrates: 29.3
- Fiber: .5g
- Protein: 1.4g
- Cholesterol: 0mg