It's May! Holy smokes, hard to believe. The warmer weather, green trees and flowers everywhere have been so uplifting. Bring on Spring!
This month is a fun one.
Second, it's the anniversary for this blog - it's been eight years since my first blog post! Whoooah. So much has changed since then, but at the same time it's the same me. And I'm still baking late at night, fulfilling a part of who I am. A part of me that I never quite know how to fully pursue. A part that is still in the works, even 8 years later. You may all have this hidden part in you, whatever the hobby. One that day after day, you look back and realize it is actually a major part of your life. It becomes was makes you tick. What makes you unique. Embrace it!
And third - I'm selling my cookies at an Anthropologie Pop-Up Market here in St. Louis on May 12th! If you live in the area, you'll have to stop by to shop and snag some treats and cookies. (Hint - these vegan sugar cookies will be there!) Check out my Instagram post for more details.
So in other words, bring it on May! And what better way to start it off than a cookie recipe that is filled with sprinkles?
This recipe is fun. Plus, it's vegan which means it's suitable to more people. But you would never know there is no butter or eggs in these babies. SO GOOD. If you like sugar cookies...and sprinkles... this is your cookie. It makes 3 dozen, but feel free to cut the recipe in half!
Sprinkled Vegan Sugar Cookies
- 4 cups all-purpose flour
- 2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 6-7 Tablespoons sprinkles (I use a whole 1.75 oz. jar)
- 2 cups sugar
- 1 cup flavorless oil (such as vegetable oil)
- 1/2 cup water
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees.
- In a bowl, whisk together flour, baking powder, baking soda, salt and sprinkles.
- In a separate bowl, whisk together the sugar, oil, water, apple cider vinegar, and vanilla extract until smooth and combined.
- Add the sugar mixture to the flour ingredients and stir until combined.
- Chill the dough in the refrigerator for about 15-30 minutes.
- Using a cookie scoop, scoop dough balls onto baking sheet. Press down gently on each with your palm to flatten slightly.
- Bake for about 9 minutes, until they are puffed up and very lightly golden brown on the edges. Remove and let cool on the sheets for about 5 minutes before removing to wire racks. Store in air-tight container for the week. Or freeze up to 3 months.
- Makes 3 dozen. [Recipe adapted from themostlyvegan.com]