The Perfect Vegan Sugar Cookies
For all your holiday needs! Plan a cookie night, or impress your friends with your baking skills. Recipe credits to Nora Cooks!
Creative: I would
- 3/4 cup vegan butter (earth balance preferred), slightly softened
- 3/4 cup granulated sugar
- 2 tablespoons Goodmylk Almond Mylk Concentrate Unsweetened
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but so good)
- 2-2 1/4 cups all-purpose flour, divided (correctly measured)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1-2 tablespoons Goodmylk Almond Mylk Concentrate Unsweetened
- In a large bowl either using a mixer, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
- Add in the almond milk, cornstarch, vanilla, and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.
- Add 1 cup of flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add 1 more cup of the flour and continue to mix on low until just combined; don't over mix. The dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another 1/4 cup of flour. You want the dough to be thick, but not dry.
- Using a spatula, scoop all of the dough out of the bowl; use your hands if needed to push it all together. Divide the dough in half and roll it into two balls.
- On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
- Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.
- Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.
- Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy, and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle. See this helpful video on how to decorate sugar cookies with icing.
- *If you want really pretty cookies, first make the icing thicker, by using only 1 tablespoon of almond milk. Using a decorating tip, outline the cookies with thicker icing. Then add a little more milk to thin it and flood the inside with icing. This way the icing doesn't spill over the cookie edges.
- Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.