Step 1

Preheat the oven to 350° Fahrenheit and line a large baking sheet with parchment paper. Set aside.

Step 2

Add the room temperature vegan butter and cane sugar to a large mixing bowl. Use an electric mixer to cream the butter and sugar together at high speed until fluffy and smooth, about 1-2 minutes.

Step 3

Then, add the vanilla extract and almond milk to the bowl. Mix again at medium-high speed until well combined.

Step 4

Add the flour, cornstarch, baking powder, and salt to the bowl. Mix on low speed until a thick, sticky dough begins to form. Stop mixing when a few flour flecks remain. Do not over mix!

Step 5

Then, use a rubber spatula to gently fold in the vegan sprinkles. Be careful not to crush them too much.

Step 6

Use a 1" or 1 ½" cookie scoop to scoop the cookie dough into evenly sized balls. Place them on the baking sheet 2" apart. This is important because they will spread! Do not flatten the cookies or they will spread way too much.

Step 7

Bake the cookies for 12-15 minutes, until the edges are firm and lightly golden, but not brown. Remove the cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes to set up.

Step 8

Lastly, transfer the cookies to a cooling rack. Serve and enjoy!