1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and mix to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until soft cookie dough forms. Cover and chill for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Scoop out pieces of cookie dough, roll into a ball, and roll in the sprinkles. Place on baking sheet, 1-2 inches apart, and bake for 11-12 minutes. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Feel free to make the cookies as large or small as you'd like! I use a 2.5 tablespoon cookie scoop and this recipe yields 12 cookies for me.
For the sprinkles, I recommend jimmies or nonpareils. This is not an overly sticky dough, so the cookies may not be completely covered in sprinkles when you roll them, but they should get a good amount.