Vegan Frosted Sprinkle Cookies

Enjoy vegan Frosted Sprinkle Cookies, beautifully inspired by Italian Love Knots, with fun and vibrant sprinkles, and allergen friendly. They’ll complement any Italian vegan feast or kids’ playdate.

This page may use affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

Why You’ll Love Frosted Sprinkle Cookies

• Rainbow sprinkles remind me of summer and childhood memories of soft-serve ice cream covered in specks of color. Desserts always seem more joyous, fun, and delicious when covered in rainbow sprinkles.
• This recipe is inspired by Italian Love Knots in my vegan Italian cookbook, Mangiamo. I, of course, could never master the knots, but these basic sprinkle cookies are still delicious and lovely.
• These frosted sprinkle cookies are allergen-friendly, nut-free, egg-free, and dairy-free.
• I use Bob’s Red Mill egg replacer to replace the eggs, which works fantastic. For the butter, I use Earth Balance vegan butter sticks, which are nut-free.

Ingredients/Equipment Notes

To make this delicious vegan frosted sprinkle cookies, you will need the following ingredients (full measurements are in the recipe card below):

• Rainbow sprinkles – I like these natural sprinkles with no artificial dyes
• vegan butter
• sugar  
• 3 “Vegan Eggs”
  • 3 Tbsp. Bob’s Red Mill egg replacer mixed with 6 Tbsp. water – let sit for 5 minutes 
• vanilla
• All-purpose flour
• pinch of salt
• baking powder 
• warm water 
• powdered sugar
• dairy-free milk

You will also need the following equipment:

• Stand mixer with dough hook attachment
• Parchment paper or silicone baking mat – You can get this from Amazon.

How to Make the Best Vegan Frosted Sprinkle Cookies

• Preheat oven to 350 F.
• Prepare the Vegan Eggs. 
• In a medium bowl, combine the melted butter, sugar, Vegan Eggs, and vanilla – the “Wet Ingredients.”
• In a large bowl, combine the all-purpose flour, baking powder and salt – the “Dry Ingredients”
• In a stand mixer, use the dough hook attachment, and add the Wet Ingredients. Running the mixer on medium/low setting, slowly add the Dry Ingredients. Once the Dry Ingredients are incorporated, slowly add the warm water. Continue to mix on the medium/low setting until a dough forms. 
• Break off small pieces of dough and roll into 1 inch balls. Place them on a parchment-lined baking sheet. 
• Bake in the oven for 13-15 minutes. Let them cool completely. 
• For the icing, mix the powdered sugar and dairy-free milk in a medium bowl. Add more dairy-free milk (little by little) as needed to reach the desired consistency. You want it to be thick and white. 
• Once completely cooled, dip the cookies upside down into the icing, then turn them over and add sprinkles. Place on wax paper to let the icing dry and harden before serving. 

How to Serve Frosted Sprinkle Cookies

These Frosted Sprinkle Cookies are delicious on their own, or make it an Italian night with some vegan pizza and pasta. My kids love Italian food. Lunch or dinner typically involves pizza or pasta – from tofu Bolognese, Kitehill Ravioli and Tortellini, tofu alfredo, to pesto pasta. Anything you can eat, you can eat vegan.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

“Children are the most precious treasure a community can possess, for in them are the promise and guarantee of the future.” – Baha’i Teachings

Print