Step 1

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 2

Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.

Step 3

Add soy milk and vanilla extract and mix them in.

Step 4

Add all purpose flour and salt and mix in with a spoon into a cookie dough.

Step 5

Place half of the cookie dough into a piping bag with a large piping tip (ideally an Ateco 826, 827 or 849 piping tip) and pipe swirl shaped cookies onto a parchment lined baking sheet.

Step 6

Repeat with the second half of the cookie dough and pipe the cookies onto a second parchment lined baking sheet.

Step 7

Bake the cookies at 375°F for 10-12 minutes until lightly golden on top.

Step 8

Let the cookies cool down and firm up directly on the baking trays and when completely cool, add the chocolate topping.

Step 9

Add vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.

Step 10

Dip the cookies in the melted chocolate and then place them back onto the parchment lined baking tray.

Step 11

Decorate with sprinkles.

Step 12

Place the cookies into the fridge for around 15 minutes for the chocolate to set.