These festive, sprinkle-studded cookies taste like birthday cake in every single bite — soft centers, barely golden edges, and that unmistakable hint of almond extract that makes them taste like they came straight from a bakery. The secret to skipping eggs without sacrificing texture is a simple flax egg: just ground flaxseed and water stirred together until it thickens into a gel, which binds the dough beautifully. Vegan butter creamed with two kinds of sugar gives the cookies that classic, fluffy base, while dairy-free milk keeps everything tender and cohesive. A short chill in the fridge before baking is the move that keeps them thick and chewy rather than flat and crispy. The batch makes 24 cookies, so they're perfect for parties, bake sales, or just keeping a stash on the counter all week. No one will guess these are completely plant-based — they're just really, really good cookies.
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Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
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