Vegan Sugar Cookies with Pink Frosting and Sprinkles
Indulge in the ultimate plant-based treat with these Vegan Sugar Cookies with Pink Frosting and Sprinkles! Perfectly soft and irresistibly sweet, these cookies are made with simple, dairy-free ingredients like almond milk and vegan butter for a tender crumb. Topped with a creamy, dreamy frosting infused with a hint of vanilla and tinted pink with vegan-friendly food coloring, these cookies are as delightful to look at as they are to eat. Festive vegan sprinkles add a playful finishing touch, making them ideal for birthdays, holidays, or any celebration. With just 20 minutes of prep and 10 minutes of bake time, this easy recipe delivers an impressive dessert that's both cruelty-free and utterly delicious. Whether you're vegan or just looking for a show-stopping treat, these cookies are sure to please!
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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
- 2 tablespoons Unsweetened almond milk (or other plant-based milk)
- 2 teaspoons Vanilla extract
- 2.5 cups Powdered sugar
- 0.25 cup Vegan butter (for frosting)
- 2 tablespoons Unsweetened almond milk (for frosting)
- 0.5 teaspoon Vanilla extract (for frosting)
- 0.25 teaspoon Pink food coloring (vegan-friendly)
- 3 tablespoons Vegan sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened vegan butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the almond milk and vanilla extract to the butter and sugar mixture, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. Be careful not to overbake to ensure a soft texture.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, make the frosting: In a medium bowl, beat the powdered sugar and softened vegan butter using an electric mixer until smooth.
Add the almond milk and vanilla extract to the frosting mixture and beat until creamy. Add the pink food coloring a little at a time, mixing until the desired shade is achieved.
Once the cookies are completely cool, spread the pink frosting on each cookie using a butter knife or offset spatula.
Top the frosted cookies with vegan sprinkles, pressing them gently into the frosting to adhere.
Allow the frosting to set for about 15 minutes before serving or storing the cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 743.3 g | 270% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 504.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 389 mg | 8% | |
*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.
