Ingredients

• 0.33 cups almond milk (
• 0.33 cups vegetable oil
• 1 extra large egg
• 0.5 cups firmly packed light brown sugar
• 0.5 cups granulated sugar
• 1.5 teaspoons vanilla extract
• 0.5 teaspoons salt
• 0.5 teaspoons almond extract
• 0.13 teaspoons ground nutmeg
• 2.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 cups sprinkles
• 0.25 cups sugar
• 0.25 cupreds sanding red sanding

Instructions

1. 1 Gather all ingredients.
2. 2 Combine almond milk, vegetable oil, egg, brown sugar, granulated sugar, vanilla extract, salt, almond extract, and ground nutmeg in a large bowl. Beat ingredients together with an electric mixer on medium-high speed for 5 minutes.
3. 3 Add flour, baking powder, and baking soda and mix until just combined. Fold in jimmie sprinkles.
4. 4 Cover dough and freeze for at least 30 minutes (or refrigerate for at least 2 hours).
5. 5 Position an oven rack in the upper 1/3rd of the oven. Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Place green sanding sugar in a small bowl. Place red sanding sugar in a separate small bowl.
6. 6 Remove dough from freezer. Scoop out 1 1/2 tablespoons of dough and roll into a ball (dough will be a little sticky, but should still roll into a ball). Roll dough ball in one of the colored sanding sugars until thoroughly coated. Set onto the prepared baking sheet. Repeat rolling and coating with remaining dough and set cookies 1-inch apart on the prepared baking sheets. If dough becomes too sticky to handle, return to the freezer until rollable again.
7. 7 Bake cookies, 1 baking sheet at a time, in the preheated oven until cookies begin to crackle on top, 10 to 12 minutes. Allow cookies to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition per serving