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Vegan Soft Baked Frosted Sugar Cookies

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Sunday!!

 

 

 

 

I’ll be honest, there are some things that never get old. One of them, is the iconic pedestrian sprinkle cookies are one of them lol. Since 2014 I’ve made a few recipes with this concept from various black and white cookies and the traditional version and there is something that just draws me in every time…

 

Soft Baked Frosted Sugar Cookies will forever have my heart !

 

For most people you could find these staple cookies at your local market. They have them for every season and holiday, because people just love them. Like all recipes though, a homemade version is so much better than any store-bought option! (promise) Bonus, my recipe requires just 1 bowl and the recipe is so seamless!

 

 

 

 

 

 

 


 

What’s great about this recipe, is everything! They are quick, easy, features staple ingredients, affordable, perfect for any season, requires not even a vegan egg, you can mix up the frosting as desired, they are great for entertaining, can easily be made in bulk, are buttery soft, and just a crowd pleaser!

 


 

 

Whether you’re searching for the perfect spring cookie, or simply love soft baked cookies, you have to try these new vegan Soft Baked Sprinkle Cookies!!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

 

Quick 

Easy 

Affordable

Requires just 1 bowl

Perfect for any holiday

Buttery Soft

Great for the holidays!

Not even a vegan egg is needed! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Soft Baked Sprinkle Cookies


  • Author: Eat Drink Shrink
  • Total Time: 22 minutes
  • Yield: 6-8 cookies 1x

Ingredients

Units Scale

Cookies:

Other:

  • Ready made vegan icing
  • Red natural food coloring
  • Sprinkles

Instructions

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In medium bowl, sift together flour, baking powder and salt. Set aside.
  4. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, room temperature almond milk and vanilla until creamy.
  5. Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
  6. Place the batter in the fridge for 10 minutes to firm up.
  7. Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet.
  8. Flatten slightly with wet fingers to 1/2-inch thick. Bake cookies for 10-12 minutes. Do not over bake, as cookies won’t turn golden brown.
  9. Remove cookies from oven and place on cooling rack to cool completely. When cookies have completely cooled, prepare the frosting.
  10. In the bowl of a standing mixer whip the ready made frosting with the dye. Adjust the color as desired.
  11. Using a spatula or the back of a spoon, spread a thick layer of frosting and top with sprinkles.

 

 

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

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3 Comments

  1. These cookies came out really good, they are just like the ones we made in home economics class in Jr High., but vegan I still have that recipe from 1981 so I used the frosting from that recipe just subbed the whole milk for soy milk. So yummy!!!
    I used 2 TBS of dough per cookie and it made 16 of them.
    Thank you Gabrielle

  2. This sounds wonderful! However, I cannot use coconut oil. Can another oil be used?

    1. Hi Nina, I imagine you could perhaps use butter? Let me know if you try!

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