Super soft and sweet sugar cookies, made dairy-free with the help of coconut oil, each bite stuffed to the max with sprinkles!
Can a person ever have too many sprinkles??
I feel silly just asking that!
With all those “How To Find Happiness In Life” studies out there, has anyone ever tested if happiness could be reached by one enjoying a daily dose of sprinkles? I mean, if someone has sprinkles every.single.day, could they really stay unhappy? I dunno-it’s a theory. Just throwin it out there. 😉
And these cookies are packed full of oh so happy sprinkles! And unlike a lot of sugar cookies out there, this recipe does not require any rolling, cutting, or trying to figure out what to do with all those extra cookie dough scraps that don’t really fit into the cookie cutter at the end. Just simply drop them onto the pan, as you would any other drop cookie!
Another bonus: no dairy. These cookies are made using coconut oil instead of butter! Not all cookie recipes out there can be made dairy-free by just substituting an equal amount of coconut oil (or another oil) in place of the butter requirement. That can sometimes lead to crispy, crunchy, falling apart flat cookies in certain recipes, because they’re really just not designed to be made with anything other than butter. What I really wanted to do was to create a sugar cookie recipe that would give you that nice soft, puffy, and chewy cookie result, without requiring you to do any guessing games about how to use a dairy-free alternative to butter. (If you’re not worried about using butter in your baking, try my Funfetti Chocolate Chip Sugar Cookie Bars-so easy to make, and so, so delicious!)
Ps-you can also easily make these cookies gluten free as well, by using Better Batter Gluten-Free Flour. This flour is seriously THE BEST gluten free flour, and will make your cookies look, taste, and feel just like the regular gluten-containing ones. So feel free to use regular, wheat-containing all-purpose flour, or Better Batter flour in this recipe. Either way, you’ll end up with the same delicious result!!
So here you go! All of the soft, chewy, sprinkles-filled goodness of a funfetti sugar cookie, none of the butter! Enjoy!!
- 1 and ½ cups All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 teaspoon Cornstarch
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ¼ teaspoon Salt
- ½ cup Coconut Oil, slightly firm (not melted)*
- ¾ cup Granulated Sugar
- 1 egg
- 1 teaspoon Vanilla Extract
- ½ cup Sprinkles (use “jimmies”, not nonpareils, to prevent the sprinkles from “bleeding” out their color into the dough)
- In a medium mixing bowl, whisk to combine Flour, Cornstarch, Baking Powder, Baking Soda, Cream of Tartar, and Salt. Set aside.
- In a large mixing bowl, using an electric handheld mixer, cream together Coconut Oil and Granulated Sugar until light and fluffy, about 1-2 minutes. Add Egg and Vanilla Extract and beat to combine, about 1 minute.
- Pour the dry ingredients into the bowl of the wet ingredients and stir by hand until Just combined. Do not overmix. Stir in Sprinkles.
- Cover with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake, remove dough from refrigerator, and allow to soften at room temperature for about 15-20 minutes, until soft enough to scoop up with a spoon.
- Preheat oven to 350 degrees F. Prepare 1 large, or 2 medium-sized baking sheets with parchment paper.
- Taking about 1.5 Tablespoons of dough into your hands, roll cookie dough into a ball and place on baking sheet. Dough will be pretty firm and crumbly, but the warmth from your hands as you roll it will help it stick together.
- Bake for 8-10 minutes until edges are set; cookies will puff up and look slightly underbaked—this is what you want! Cookies may not spread a whole lot during baking, so feel free to lightly press down on the tops of the cookies to slightly flatten if desired. Allow cookies to cool on the baking sheet for 8-10 minutes before removing to cool completely on a wire rack.
- Store tightly closed at room temperature for up to 5 days.
- Makes 12-14 cookies.
Check out these other treats made with coconut oil:
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