Vegan Sprinkle Sugar Cookies


I wanted to try this recipe as someone I’m visiting tomorrow is veggie/vegan. There is also a nut allergy, so I couldn’t use anything with nut butters in it.

Thanks to my now 50 mins commute home with lots of wifi on the subway, I read several recommended vegan blogger sites this week and settled on trying these cookies.

Shout out to for this recipe! I made a few tweaks here and there, but the core of this recipe remains.

Makes approx 16 cookies.
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp flaked sea salt
  • 4 tbsp sprinkles (I used CakeMate sprinkles as they are made with carnauba wax instead of beeswax)
  • 1/2 cup caster sugar
  • 1/2 cup Turbinado sugar
  • 1/2 cup safflower oil
  • 1/4 cup water
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla
  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat, set aside.
  2. In a mixer, stir together sugar with oil, water, apple cider vinegar, and vanilla until smooth and incorporated.
  3. Add wet ingredients to the flour mixture and stir until well combined. Cover and chill dough in fridge for 1/2 hr.
  4. Preheat the oven to 375 F. Use a Silpat or Parchment paper lined cookies sheets. Remove dough from the refrigerator and use a cookie scoop. Press down gently on the mounds with a spoon to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet.
  5. Bake for 9-13 minutes. The cookies should rise a little bit and be lightly browned on the bottom
  6. Remove from oven and allow to cool on the pan for 2 minutes before transferring to a cooling rack. Repeat with remaining sheet.
  7. Store in an airtight container for up to 5 days.

2 thoughts on “Vegan Sprinkle Sugar Cookies

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