Sprinkles Cookies

LEVEL: easy Cook: Prepare: Total:

BOOKMARK

The best soft and chewy cookies loaded with sprinkles!

1 cup of vegan butter or margarine (250 ml)

1/2 cup packed brown sugar (100 g)

1/4 cup sugar (50 g)

1/4 cup soy milk (60 ml)

1 tsp vanilla extract

2 1/2 cups of all-purpose flour (335 g)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup rainbow sprinkles (125 g)

1: In a bowl, beat together the vegan butter, brown sugar and white sugar with an electric mixer for 3 minutes.
2: Add plant milk and vanilla extract and beat for 1 minute. Set aside.
3: In another bowl, combine the flour, baking soda, baking powder and salt.
4: Add the flour mixture and the rainbow sprinkles to the butter mixture and mix well.
5: Refrigerate the batter for 30 minutes.
6: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
7: Using a 3-tbsp (45 ml) ice cream scoop, spoon five to six balls of dough on each baking sheet, spacing them out evenly and pat them down with a spatulla.
8: Bake for 12 to 15 minutes or until lightly browned all over.