2 1/2 AP flour
1 tsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c dairy free butter
5/8 c granulated sugar
1 egg + 1 additional egg yoke
1/2 tsp vanilla extract
1/2 tsp almond extract
sprinkles (I use Cake Mate as they are dairy free and not made on any shared equipment at the time of publishing this recipe)
Beat in the bowl of a stand mixer dairy free butter and sugar, and mix until light and fluffy. Add the egg and yoke, and the extracts. Mix until combined. Slowly add all remaining ingredients except sprinkles. Mix until soft dough comes together and starts pulling away from the sides of the bowl.
Add in approx 1/8-1/4 c of sprinkles, and mix until evenly distributed throughout the dough.
Chill dough for approx 10-15 minutes. Preheat oven to 350 degrees F, and line a baking sheet with parchment.
Roll dough into approx 1-1 1/2 tbs size balls. Take the ball and roll it in sprinkles until completely coated.
Place on cookie sheet approx 2" apart. Bake for 10-14 minutes. Keep checking starting at 10 minutes as they can quickly burn if not watched. Cookies should be very puffy and bottom edge should just be beginning to brown.
Let rest on the tray for at least 15 minutes and then transfer to wire rack to cool thoroughly.
Comments