Vegan Butter Sugar Vanilla Extract Almond Extract All-Purpose Flour Salt Tapioca Starch Vegan Milk
Place the flour, tapioca starch, and salt in a mixing bowl, and whisk until well combined.
Beat vegan butter and sugar until the mixture is fluffy. Add vanilla extract, almond extract, and milk and beat until smooth.
Combine the wet and dry ingredients and mix until the dough is soft, but not too sticky. Chill in the fridge for 30 minutes.
Prepare your spritz gun then fill it with the chilled cookie dough. Dispense cookies on a dry baking sheet with an inch between each cookie.
Cover the cookies with the sprinkles of your choice. Bake at 350F for 7-8 minutes. Allow to cool.