These cookies are perfectly crisp and have an adorable pink hue! They are super simple to make and are both vegan and gluten free! They are perfectly sweet and absolutely PERFECT for celebrating National Sugar Cookie Day! (It's today... July 9th!). What are you waiting for!? Get baking so you can properly celebrate with me!
1/2 cup vegan butter, I used Earth Balance buttery spread
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 flax egg ( 1 tablespoon ground flax meal + 3 tablespoons water)
1 1/4 gluten free flour blend, I used King Arthur gluten free flour blend
1/2 tablespoon baking powder
1/4 cup sprinkles
Method of preparation:
Combine the flax meal and water and allow to sit for 10 minutes or until the mixture has thickened to an egg white-like consistency.
Combine the gluten free flour blend, baking powder and salt in a small bowl and whisk to combine.
Combine the dairy free butter, sugar and vanilla in the bowl of a stand mixer and beat for 3 to 5 minutes or until the mixture has lightened and looks airy! Be sure to scrape down the sides of the bowl as you mix!
Add the flax egg to the butter mixture and mix just until combined.
Next, add the dry ingredients and blend just until the flour mixture is completely incorporated and no streaks remain.
Fold in 1/4 cup of sprinkles. Chill the dough for about an hour, or until it is a scoop-able consistency.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Use a small or medium sized ice creams scoop (depends on the size cookie you would like, I used medium), and scoop the cookie dough onto the baking sheet. Be sure to leave about 3-inches between each cookie (they spread a lot!).
Bake for 12 to 14 minutes or until the edges are slightly golden and center is set.
Cool for 5 minutes before transferring to a cooling rack.