Ingredients

The following ingredients have 4 Servings
  • 1 cup vegan butter
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar ((see note))
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • Sprinkles for decoration

Instruction

  • Preheat oven to 325°F/165°C. Line 2 large cookie sheets with parchment paper.
  • In a large bowl, use a mixer to beat together the butter and sugar at medium-high speed until fluffy. This can take up to 5 minutes. Scrape down the sides of the bowl as needed.
  • Stop the mixer and then add vanilla, vinegar, and salt. Beat again until just combined.
  • Stir together flour and cornstarch in a separate bowl.
  • Gradually add flour mixture while mixing on low speed. Continue until all the flour has been added and it is just combined. You should be left with a workable dough.
  • Use a cookie scoop to portion out 1.5 inch balls (around a tablespoon in size). Make smooth balls by rolling each portion of cookie dough quickly between your two hands. Place on a prepared baking sheet, roughly 2 inches apart.
  • Use a fork dipped in powdered sugar to gently flatten the top of each cookie dough ball. Add sprinkles if using.
  • Place the pan in the oven and bake until edges are lightly golden, 11 to 12 minutes. Cool on pans for 5 minutes, then transfer to racks and cool completely.
  • Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.