Rainbow Cookies

Name: Rainbow Cookies
Ingredients: 1/2 cups Granulated Sugar; 1/2 cups Brown Sugar, Firmly Packed; 1/3 cups Vegetable Shortening; 1/3 cups Margarine (I Used Dairy Free); 2 teaspoons Vanilla Extract; 1/4 cups Unsweetened Applesauce; 1-1/3 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 cups Semi Sweet Chocolate Chips (I Used Dairy And Nut Free); 1/2 cups Multicolored Sprinkles (I Used Dairy And Egg Free)

11 ingredients

5 steps

Ingredients

1/2 cups Granulated Sugar
1/2 cups Brown Sugar, Firmly Packed
1/3 cups Vegetable Shortening
1/3 cups Margarine (I Used Dairy Free)
2 teaspoons Vanilla Extract
1/4 cups Unsweetened Applesauce
1-1/3 cup All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 cups Semi Sweet Chocolate Chips (I Used Dairy And Nut Free)
1/2 cups Multicolored Sprinkles (I Used Dairy And Egg Free)

Directions

1

Preheat oven to 350 F and line 2 cookie sheets with parchment paper. Set aside.
2

In the large bowl of a stand mixer, combine sugars, shortening and dairy free margarine. Mix until light and fluffy. Add vanilla and applesauce. Mix until smooth. Set aside.
3

In a small bowl combine flour, baking soda and salt. Add this into the wet ingredients and mix until they just come together. Add chocolate chips and sprinkles. Stir with a rubber spatula. Using a small cookie scoop, drop dough 2 inches apart onto the prepared sheets. Do not flatten, as they will spread.
4

Bake for 7 to 9 minutes or until the edges are slightly golden and the middle looks set. The cookies may rise a fair bit during baking but will sink once cooled. Let them cool on the sheet for one minute then transfer to a wire rack to cool completely. Store in a tightly covered container and leave on kitchen counter.
5

Makes 4 dozen.