In the bowl of a stand mixer fitted with the paddle attachment OR in a large bowl with a spatula, cream non-dairy butter and sugar until well combined and fluffy.
8 tablespoon Vegan Butter, 1 Cups Granulated Sugar
Add the non-dairy milk and vanilla into the butter mixture and mix until well combined.
¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
Add the flour, baking powder, and salt and mix until the dough is just forming.
2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
Next, add the ¼ cup of rainbow sprinkles and stir until distributed.
7 tablespoon Vegan Rainbow Sprinkles, divided
Using a sprayed ¼ cup measuring cup, scoop mounds of dough onto a parchment-lined baking sheet. Then, roll the dough into balls between the palms of your hands. You should get about 10 cookies.
Add the remaining sprinkles to a small bowl and dunk the tops of the cookie dough balls into it and return them to the baking sheet.
Wrap the baking sheet tightly and chill the dough for at least 1 hour.
Preheat oven to 350*F
Place dough balls onto a parchment-lined baking sheet leaving at least 2 ½ inches of space between each cookie.
Bake in a 350* oven for 17-20 minutes, or until the edges are just starting to get golden.
Allow to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough.