Dairy-Free Sugar Cookies with Pink Frosting and Sprinkles
Indulge in the whimsical charm of Dairy-Free Sugar Cookies with Pink Frosting and Sprinkles, a treat that’s as vibrant as it is delicious! These soft, melt-in-your-mouth cookies are completely dairy-free, making them perfect for those with dietary restrictions or preferences. The secret to their delightful texture lies in vegan butter and unsweetened applesauce, creating a tender, pillowy base. A luscious pink frosting made from powdered sugar and chilled coconut cream adds a creamy, velvety touch, while sprinkles bring a pop of color and crunch that’s sure to delight both kids and adults. With just 30 minutes from prep to table, these cookies are an easy yet impressive option for parties, celebrations, or a fun family baking session. Make them today and enjoy a plant-based twist on the classic sugar cookie!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter (softened)
- 1 cup Granulated sugar
- 0.25 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1.5 cups Powdered sugar
- 2 tablespoons Coconut cream (chilled)
- 2 drops Pink food coloring (natural or artificial)
- 0.25 cup Sprinkles (dairy-free)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened vegan butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the unsweetened applesauce and vanilla extract to the creamed mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the palm of your hand or the bottom of a glass to create a flat cookie shape.
Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, prepare the pink frosting. In a mixing bowl, whisk the powdered sugar and chilled coconut cream until smooth and creamy. Add the pink food coloring and mix until evenly colored.
Frost the cooled cookies with the pink frosting, using a butter knife or offset spatula to spread it evenly.
Sprinkle the dairy-free sprinkles over the frosted cookies before the frosting sets.
Let the frosting set for 10-15 minutes before serving. Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 680.0 g | 247% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 432.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
