Sweet and chewy vegan sugar cookies with rainbow sprinkles. If you’re looking for the perfect childhood throwback treat, or a party favourite snack, you’ve come to the right place!
These vegan sugar cookies are fluffy, chewy, and the perfect amount of sweetness that won’t make your tooth ache! Once the world starts to open again, this will definitely be my go-to potluck food to bring to gatherings.
Ingredients for vegan confetti sugar cookies
- All purpose flour
- Baking soda and salt
- Vegan butter (not margarine and not spreadable!)
- Granulated sugar
- Flax egg (combination of flax meal and plant milk)
- Vanilla extract for flavouring
- Rainbow sprinkles of choice
Steps
Combine flax meal and plant milk to make an egg substitute. This will provide structure for the cookies.
Sift flour, baking soda and salt into a large bowl.
Cream the butter and sugar and the butter increases in volume. Make sure you scrape down the sides of the bowl regularly and rotate the mixer in one direction (if you’re using a hand-held mixer).
Add the flax egg and vanilla extract and beat with the butter and sugar mixture until smooth.
Gradually add the flour mixture while beating on low speed.
Add the rainbow sprinkles and beat until a dough forms.
Scoop the cookie onto a baking sheet using an ice cream scoop, and slightly flatten with a glass cup. When the cookies bake, they will spread slightly. Allow the cookies to sit on the baking sheet after baking so that they can harden.
Tips for baking sugar cookies
- Make sure you use the right butter. As I mentioned above, you cannot use spreadable butter or margarine! Why? Because margarine is too soft, and will not provide the structure needed to keep the cookie in one piece.
- Make sure the butter is room temperature, or softened. Cold and hard butter will be very hard to cream, and will be difficult to increase in volume. I used to be impatient and not allow the butter to soften completely, and I paid the price every time with dense and unsuccessful cookies. One way to soften butter faster is to place it on a warm stove and rotate the bar of butter every so often. Be careful not to melt the butter.
- When creaming the butter and sugar, be sure to turn the electric mixer the same direction (if you’re using a hand mixer) and scrape down the sides regularly.
- Scoop even-sized cookie dough. If you don’t have an ice cream scoop, I highly recommend using a kitchen weigh to ensure that every cookie is the same size. In terms of the size, there is not set size that you have to make the cookies!
FAQ
Use vegan stick butter (for baking). Do not use spreadable butter or margarine.
Unfortunately for this recipe granulated sugar (white sugar) is the only sugar that works.
Unlike many other sugar cookie recipes, you don’t need to chill the cookie dough for a long time. You just have to refrigerate the scooped and flattened cookies while the oven is preheating. Chilling the cookie dough prevents the cookies from overspreading when baked.
Any colour sprinkles and confetti sprinkles work best for these cookies. I would not recommend using edible pearls. You can even try with chocolate sprinkles!
Simply substitute the all purpose flour for gluten free flour (for baking) and you’re good to go.
Flax meal is flax seeds grounded into a powder-like texture. It is one of my favourite egg substitutes for vegan baking, as it contains the nutrients and components needed to provide structure for baked goods.
Have a questions regarding this recipe? Leave a comment on this blog post and I’ll get back to you with an answer ASAP!
Some fun ways to enjoy these vegan sugar cookies:
- Ice cream sandwich with your choice of vegan ice cream sandwiched between two cookies
- Ice cream topping: break the cookies into small pieces and add them on top of your favourite ice cream
- Dip them in non-dairy milk
- Add them to your party goodie bags
- Bring them to your next potluck
Check out my other vegan cookie recipes:
Vegan Confetti Sugar Cookies
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegan butter, softened to room temperature
- 1 cup granulated sugar
- ¼ cup non dairy milk
- 3 tsp flax meal
- ½ tsp vanilla extract
- ¼ cup rainbow sprinkles
- ¼ cup vegan chocolate chips, optional added bonus 🙂
Instructions
- Sift flour, baking soda and salt into a large bowl. Set aside.2 cups all purpose flour, 1 tsp baking soda, ½ tsp salt
- Whisk together the non dairy milk and flax meal. Set aside.¼ cup non dairy milk, 3 tsp flax meal
- Using an electric mixer with the paddle attachment, beat the butter on high until smooth. With the mixer on medium-low, gradually add the sugar. Once all the sugar is added, cream the butter and sugar on high until the butter has nearly doubled in volume.½ cup vegan butter, 1 cup granulated sugar
- Add the flax and plant milk mix along with the vanilla extract to the creamed butter and sugar. Beat on medium until smooth.½ tsp vanilla extract
- With the mixer on low, add ¼ cup of the flour mixture at a time, scraping down the sides of the bowl when necessary. Beat on medium until a smooth but thick dough forms. There should be no traces of flour. Add the rainbow sprinkles and beat until evenly distributed in the dough.¼ cup rainbow sprinkles, ¼ cup vegan chocolate chips
- Line a baking sheet with parchment paper or a silicone baking mat. Using an ice cream scoop, scoop the dough onto the baking sheet leaving about 2inches of space between each ball of dough. Using a glass cup, gently flatten each cookie sightly ensuring that there is still space between each cookie. Do not overflatten as the cookies will spread when baked.
- Place the tray of unbaked cookies in the refridgerator to chill. Meanwhile, preheat the oven to 350ºF. Bake the chilled cookies for 20-25mins. Remove the cookies from the oven and allow them to cool on the baking tray for at least 5 minutes before transfering to a cooling rack to cool completely.
Notes
- These cookies can be stored in a container at room temperature for up to 1 week, or stored in a container in the refrigerator for up to 2 weeks.
- To enjoy an extra soft and chewy cookie, microwave the cookie on high for 15-20 seconds!
- See notes and tips on the blog post above for more tips and visual aids.
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