Funfetti Christmas Cookies (Egg-Free)

Preheat oven to 350 F.

In a medium-sized bowl, stir together flour, cornstarch, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar with an electric mixer. To the creamed mixture add the vanilla extract, baking powder, water and vegetable oil. Beat well.

Add the flour mixture to the creamed mixture a bit at a time, beating well after each addition. Add the sprinkles and nonpareils. Stir gently to mix them into the dough.

Using a cookie scoop or a teaspoon drop dough 1-2 inches apart onto cookie sheets lined with parchment paper.

Bake for 10-12 minutes or until lightly browned on the edges. Remove from oven.

Allow cookies to cool for a couple minutes on the sheet and then remove them to a wire rack to cool completely. Store in an airtight container.

Makes about 4 dozen cookies. I developed an Egg-Free Funfetti Cookie recipe with the “traditional” rainbow sprinkles this past summer and thought it would be fun to make seasonal versions!

Adapted from Julia Mestas’ recipe for Funfetti Cookies found on Tasty Kitchen (see Julia’s TastyKitchen recipe box).