FRIDAY. A day for COOOOKIES!!!!
You know that Pillsbury Funfetti cake that inevitably reminds me of childhood and the glory of the 1990s? Side note: Does anyone remember when it was somebody’s birthday in elementary school and the awesome mom made cupcakes in ice cream cones for a treat? How was it done? I must look into this….
They are pillowy and soft, with just the right amount of chewiness. Plus, they seemed Easter-appropriate to me too, maybe because of the bright sprinkles. Sprinkles make everything more fun.
What I know, is that whether you make these for a celebration, or just because it’s Friday, you WILL enjoy them. I adapted these from Sally’s Baking Addiction recipe so my vegan/allergic friends and family could enjoy them too. It just wouldn’t be fair otherwise.
Be forewarned: you must refrigerate these for two hours before baking. Don’t make an amateur baking mistake like I did and think you can make these riiiiiigght before Easter dinner.
- 1 Tbs ground flaxseed + 2.5 Tbs water
- ½ c. Earth Balance (soy-free), softened
- ¾ c. granulated sugar
- 1 tsp vanilla extract
- 1½ c. all-purpose flour (spooned into measure cup, and leveled with a knife)
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
- ½ c. sprinkles
- First, combine the flaxseed and water in a small bowl. Whisk with a fork and let sit 5 minutes until thickened.
- In a large bowl (using a hand-held or stand mixer with the paddle attachment), cream the butter for 1-2 minutes, until soft.
- Add the granulated sugar, on medium speed, until well combined.
- Mix in the flax egg and vanilla, scraping down the sides as necessary.
- In a medium bowl, combine the flour, salt, baking powder, baking soda, and cream of tartar.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, in three batches, pushing down the sides as necessary.
- Once combined, fold in ½ cup of sprinkles.
- Roll the dough into balls and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper (or use a silpat).
- Bake for 8 minutes, no longer. The cookies will appear undercooked.
- Upon removing the cookies from the oven, flatten slightly to obtain desired shape and let cool on the cookie sheet for five minutes.
- Remove to a wire rack to cool completely.
This recipe makes approximately 12-18 cookies, depending on size. All that means, is you should probably double the recipe, especially if you like eating cookie dough like yours truly. I have said it once, and I will say it again–the best part of vegan baking is the ability to devour the dough with reckless abandon. I’ll keep it short since it’s the weekend..Happy Passover, Happy Easter, Happy Spring!