These delightful sprinkle cookies are soft and buttery, with colorful sprinkles that add a pop of color to every bite. Ideal for parties, celebrations, or a cheerful treat any time of year!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup colorful sprinkles.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the colorful sprinkles, being careful not to overmix. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them a few inches apart. Flatten each dough ball slightly with the back of a spoon. Bake in the preheated oven for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan Funfetti Cheesecake Cookie Cups are a great mix of soft cheesecake and chewy cookie cups that are full of bright sprinkles. Great for parties or any other sweet event!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup rainbow sprinkles. 8 oz vegan cream cheese. 1/4 cup powdered sugar. 1/4 cup vegan sour cream. 1/2 tsp vanilla extract. 1/4 cup vegan rainbow sprinkles.

Instructions: Preheat oven to 350F 175C and grease a mini muffin tin. In a bowl, cream together vegan butter and sugar until light and fluffy. Mix in applesauce and vanilla extract until well combined. Gradually add flour and salt, mixing until a dough forms. Fold in rainbow sprinkles. Press a tablespoon of dough into each muffin cup, forming a small cup shape. Bake for 10-12 minutes or until edges are lightly golden. Allow cookie cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. In another bowl, beat vegan cream cheese, powdered sugar, vegan sour cream, and vanilla extract until smooth. Fold in rainbow sprinkles. Pipe or spoon cheesecake mixture into cooled cookie cups. Refrigerate for at least 1 hour before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes