In a medium sized bowl, sift flour and baking powder and set aside. In a large bowl, beat dairy-free butter and sugar with a handheld electric mixer until creamy. Add in vanilla and egg and continue beating until well combined.

Add dry ingredients to the bowl and beat on low until the dough starts to come together, scraping down the sides of the bowl with a spatula as necessary. The dough will be quite soft. Chill the dough for 30 minutes before baking to stop the cookies from overspreading in the oven.

Preheat the oven to 180°C and line 2 trays with baking paper. Roll tablespoons of dough into balls and then roll each in the sparkle sugar. Place the balls on the tray and press them down a little to flatten out. Place the dough balls evenly on the trays allowing enough room between them to spread slightly.

Bake in a preheated oven for 13-15 minutes or until the edges are just starting to get a bit of colour. Let cool on the tray for 10 minutes to firm up before transferring to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.