Ingredients
Scale
Egg replacer
- 12 g (1 Tbsp + 3/4 tsp) potato protein isolate
- 30 g (2 Tbsp) water
- 5 g (1 tsp) neutral oil
Dry
- 225 g (1 1/2 cups) white rice flour
- 75 g (1/2 cup) tapioca starch
- 40 g (1/3 cup) potato starch
- 19 g (2 Tbsp) cornstarch
- 2.5 g (1/2 tsp) baking powder
- 2.5 g (1/2 tsp) baking soda
- 3 g (1/2 tsp) salt
Wet
- 120 g (1/2 cup + 1 Tbsp) dairy-free butter, softened
- 200 g (1 cup) granulated sugar
- 100 g (about 7 Tbsp) plant-based heavy whipping cream
- 10 g (2 tsp) apple cider vinegar
- 5 g (1 tsp) vanilla extract
Frosting
- 112 g (1/2 cup) dairy-free butter, softened
- 360 g (3 cups) powdered sugar
- 45–60 g (3–4 Tbsp) dairy-free milk
- 4 g (3/4 tsp) vanilla extract
- 3 drops red gel food coloring
- allergy friendly rainbow sprinkles for topping
Instructions
- In a small bowl, wbisk potato protein, water, and oil; rest 2 minutes.
- In a separate bowl, whisk together all dry ingredients.
- In a kitchen aid, cream butter and sugar until light and fluffy.
- Beat in egg replacer, heavy cream, vinegar, and vanilla.
- Fold in dry ingredients until just combined.
- Chill dough 30 minutes.
- Scoop 30–35 g (2 Tbsp), roll into smooth balls, lightly press tops to smooth.
- Chill shaped dough 20 minutes.
- Bake at 350°F (175°C) for 11 minutes. Cool completely.
- Beat frosting ingredients until smooth, add red gel coloring, pipe onto cookies leaving 1/8-inch edge, and sprinkle with rainbow sprinkles.