1/2 c dairy free butter
3/4 c granulated sugar
1/2 tsp vanilla extract
*optional 1/2 tsp lemon extract
1 large egg plus 1 egg yoke
1/2 tsp salt
1/2 tsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
2 1/8 c ap flour
Sprinkles for rolling
Cream together in the bowl of a stand mixer the dairy free butter and sugar until it’s light and fluffy. Add in the egg and the egg yolk and mix until combined.
Add in the salt, baking powder, and baking soda, and both extracts. If only using vanilla use 1 teaspoon instead of half.
On a low speed add the flour. When the dough comes together set in the fridge to chill for about 15 to 30 minutes. Pour sprinkles into a separate bowl and set aside.
Preheat your oven to 350°, and line a baking sheet with parchment paper.
Scoop out about a tablespoon sized amount of dough, and roll in your hands into a ball. Roll the ball in the sprinkles until fully coated. Place dough balls on baking sheet about an inch and a half apart.
Bake 12 to 15 minutes, until bottoms are slightly golden brown. Let cookies sit on the tray for a full 10 minutes before transferring to a wire rack to cool.
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