Just like you remembered them to taste like from your local bakery, Sprinkle Cookies bring back a time in life that was full of sugar, sprinkles and fun (kind of like now!) The best part is that they are void on some of the ingredients you might be allergic to so what better way to celebrate cookies than with ones that are coated with sprinkles!
The building of this cookie was rather methodical. I knew I wanted an airy cookie that wasn’t crunchy but also wasn’t chewy; more like a melt-in-your-mouth texture which is why I chose a vegan butter and shortening mix. I whipped it up with an electric mixer on medium speed because that would create enough air bubbles into the dough to make it withhold the heat, not spread too much and create that perfect crumbly bite. Do note that if you don’t want to use vegan butter, you can just use all shortening.
I wasn’t sure how much flour I would need so I started off with one cup and added by the 1/4 cup until I reached a consistency I felt would be a good ratio between flour and fat. If you have too much fat and not enough flour you could risk the potential of cookies that spread. I also skipped the xanthan gum because technically you don’t need it. Due to the texture that I was going for, I knew that xanthan wasn’t really necessary especially since I threw in a tablespoon of psyllium husk powder into the flour mix and that would provide a good amount of structure. Because of this, you will want to make sure that you allow the cookies to completely cool down before eating. They will firm up nicely and won’t disintegrate into your hand however if you do want more structure, just add 1/2 tsp. xanthan gum.
- In a bowl, mix together the vegan butter and shortening until fluffy (approximately 1 minute) with an electric mixer on medium speed. Add the sugar for another 30 seconds, then add the nondairy milk and vanilla extract until just combined.
- Whisk together the flour, psyllium, baking soda, baking powder, and salt together. Using the electric mixer, gradually add into the butter mix until combined fully.
- Chill the dough for 30-60 minutes.
- Preheat the oven at 375 degrees and line a baking sheet with parchment paper.
- Scoop the dough with an ice cream scoop (approximately 2 Tbsp. cookie dough). Roll into a ball and flatten slightly. Roll the tops into the sprinkles.
- Bake 12-15 minutes or just until golden. Allow to cool completely on the baking sheet.
*If you do not have psyllium husk powder (I buy mine at Trader Joe’s) you can replace it with ground flax or ground chia seed.
You may also add 1/2 tsp. xanthan gum to ensure they do not crumble, especially if you are not using the psyllium powder however I found it not really necessary.
You can replace it with whatever blend you like but again, remember that whenever you make any alterations to the recipe you run the risk of changing the look, flavor, and even ability of it turning out the same way as the photo portrays. Regardless, enjoy the sprinkles in your teeth!