Sprinkles Cookies

In a bowl, beat together the vegan butter, brown sugar and white sugar with an electric mixer for 3 minutes.

Add plant milk and vanilla extract and beat for 1 minute. Set aside.

In another bowl, combine the flour, baking soda, baking powder and salt.

Add the flour mixture and the rainbow sprinkles to the butter mixture and mix well.

Refrigerate the batter for 30 minutes.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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.

Bake for 12 to 15 minutes or until lightly browned all over.