• Aubrianna

Festive Vegan Sugar Cookies

I can't say I was ever a big fan of sugar cookies, but someone expressed interest in having them this holiday season. I decided I would give them another try and set out to create some delicious decorated delicacies (#nailedit). I originally found this recipe at NoraCooks.com. This recipe is simple and a fun way to get those creative juices flowing.


Quick note: The dough will need to chill for at least 1 hour before baking (I chilled mine overnight) - make sure you plan accordingly.


Here's what you'll need for the cookies:

• 3/4 cups butter (I prefer Earth Balance)

• 3/4 cups cane sugar

• 2 tablespoons plain almond milk

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 2 1/4 cups all-purpose flour

• 1⁄2 teaspoon baking powder

• 1/2 teaspoon salt

• holiday shaped cookie cutters

• parchment paper


Here's what you'll need for the icing:

• 1 1/2 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 1 tablespoon plain almond milk

Optional: 1 tablespoon corn syrup or agave nectar (this helps make the icing shiny)

• Vegan food coloring (I used Whole Foods brand)


Directions:

1. In a large bowl, mix the softened butter until smooth. Add the sugar and continue to beat on high until light and fluffy.

2. Next, add in the almond milk, cornstarch, vanilla, and almond extract. Mix on high until combined.

3. Add 1 cup of flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour and mix on low until just combined. Repeat and add 1 more cup of the flour and continue to mix on low until just combined. Add the final 1/4 cup of flour and mix until just combined. It's important to not over mix.

4. Scoop out all of the dough and divide it into 2 balls.

5. Place the parchment paper on a flat surface and sprinkle some flour on it. Add one dough ball and sprinkle some flour on top of it as well as on your rolling pin. Roll the dough out so that it's about 1/4 inches thick.

6. Repeat for the second dough ball and stack them on top of each other. Chill them in the fridge overnight. If you're short on time chill them for at least 1 hour.

7. When your dough has chilled you can start baking. Preheat the oven to 350ºF. Using your cookie cutters start cutting out the shapes you want and place them on a lightly greased baking pan. Continue to re-roll your dough and cut shapes until you have none left.

8. Bake for about 8 minutes or until lightly colored. They may seem undercooked but they will firm up once they cool. Let them cool completely before icing.

9. Mix all the ingredients for the icing together (except the food coloring) . It should be smooth, not runny, and not super thick. You can keep the icing white or if you want other colors divide it out and create the colors you want.

10. Now comes the fun part. Let your creativity flow and start icing those cookies. You can ice your cookies with a piping bag, squeeze bottle, dip them, or a small paintbrush (that's what I did). Feel free to add sprinkles if you wish or use chocolate chips for eyes - whatever you feel like doing and most importantly, have fun. :)


Enjoy!




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