Sometimes we just have to go simple when it comes to making a statement.
This recipe is surely one to pack a big punch with minimal effort!
Vegan Sugar Cookies dipped in heart sprinkles for Valentine’s Day!
You are going to fall in love with this updated recipe!
These cookies are slightly crispy on the outside but the inside stays soft and chewy for days!
Of course they are not only for Valentine’s Day since I make these cookie pretty much all year round!
Just change up the sprinkle decor to match the holiday or add chocolate chips or even cinnamon sugar for a snickerdoodle!
And now you can make your own sprinkles click here to see how!
This is a very versatile cookie recipe and so easy to mix!
No weird ingredients or egg replacers here since I am using flax for the binder.
I would suggest to use golden flax though so you don’t see the darker flecks as you see here in mine
Although I can’t say I mind that!
CHECK OUT THE FULL VIDEO TUTORIAL ON YOUTUBE FOR HOW TO MAKE THEM~ CLICK HERE!
Vegan Sprinkles can be hard to come by and super expensive!
But now you can totally make your own!
Click here for how to make your own vegan sprinkles with just 3 ingredients!
Yield: 3 dz
Vegan Sugar Cookies
If you do not want to use shortening in your recipe simply replace with more vegan butter.
20 minutes
15 minutes
35 minutes
Ingredients
Vegan Butter 8 tablespoons (113g)
Light Brown Sugar ½ cup (105g)
Granulated Sugar 1 cup (200g)
Ground Flax Meal 2 Tablespoons (16g)
Hot Water 6 Tablespoons (90ml)
Vanilla Extract 1½ teaspoons
All Purpose Flour 2½ cup (312g)
Salt ½ teaspoon (3g)
Baking Powder 1½ teaspoon (7g)
Toppings of your choice as needed *see video
Instructions
Preheat your oven to 350°FCombine the flax meal with the hot water and let it stand to thickenCream the vegan butter and shortening with both sugars with the paddle attachment on medium to high speed until light & fluffy, this will take about 3-5 minutesAdd the flax paste and vanilla extract and then whip on high speed for abotu 10 seconds to emulsify.Be sure to scrape the bottom & sides of the bowl to ensure an even mix.Add the sifted flour, baking powder & salt all at once and mix until it comes togetherScoop the dough about 3 Tablespoons each or for perfect cookies use a Cookie Scoop onto parchment lined sheet pans spaced 2″ apart then place them in the freezer for abotu 10 minutes to prevent spreadingOnce the oven has come up to temperature, take the cookies out of the freezer and drop them into your choice of toppings (see video for how to do this efficiently) flattening them slightlyThen place back onto the sheet pan and bake immediately for approximately 15-18 minutes or until they are just starting to get golden browned around the edges (bake time will vary depending on the size of your cookies)
Notes
Baked Cookies can be stored for up to 10 days in an aritight container at room temperature.
Freeze the dough for fresh baked cookies whenever!
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