Sugar cookies are a family favorite, especially around the Holidays.
Sugar cookies may take a back-seat to chocolate chip cookies, but they are still delicious! They taste like chocolate chip cookies, without the chocolate chips, but with a crunchy exterior coated with sugar or sprinkles.
A slight variation of the standard sugar cookie is to use sprinkles instead of sugar on the exterior of the cookie.
This recipe is inspired by this recipe from Mel's kitchen: Easy Soft and Chewy Sugar Cookies
Coat the dough balls in sugar or sprinkles as soon as they are formed to prevent the exterior of the dough from drying out, as then the topping won't stick to the dough.
A small ice cream scoop is best for forming the dough balls.
The cookies will get a shade darker once they come out of the oven, so you just want to make sure that the top of each cookie has a bit of cracking before taking them out.
I've found the biggest factor in a great batch of cookies is making sure to take out the dairy-free butter a few hours before baking to make sure it softens to room temperature.