Ingredients

The following ingredients have 4 Servings
  • 1 cup Vegan Butter ((225g))
  • 3/4 cup White Granulated Sugar ((150g))
  • 5 Tablespoons Soy Milk (or other non-dairy milk)
  • 2 teaspoons Vanilla Extract
  • 2 1/4 cups All Purpose Flour ((281g))
  • 1/2 teaspoon Salt
  • 6 ounces Vegan Chocolate ((170g) or 1 cup Vegan Chocolate Chips)
  • 1 teaspoon Coconut Oil
  • Vegan Sprinkles (Nonpareil)

Instruction

  • Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
  • Add soy milk and vanilla extract and mix them in.
  • Add all purpose flour and salt and mix in with a spoon into a cookie dough.
  • Place half of the cookie dough into a piping bag with a large piping tip (ideally an Ateco 826, 827 or 849 piping tip) and pipe swirl shaped cookies onto a parchment lined baking sheet.
  • Repeat with the second half of the cookie dough and pipe the cookies onto a second parchment lined baking sheet.
  • Bake the cookies at 375°F for 10-12 minutes until lightly golden on top.
  • Let the cookies cool down and firm up directly on the baking trays and when completely cool, add the chocolate topping.
  • Add vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
  • Dip the cookies in the melted chocolate and then place them back onto the parchment lined baking tray.
  • Decorate with sprinkles.
  • Place the cookies into the fridge for around 15 minutes for the chocolate to set.