Vegan Santa would want these cookies left out. The perfect sugar cookie, veganized and ready for holiday events, is soft, buttery, and crunchy. Whether frosted, dusted, or eaten straight from the oven, we love them.
These cookies are easy, but if you're not used to baking without eggs and butter, you may have questions. The answers are here!
Ingredients
2 1/2 (320 g.) all-purpose flour with surface flour
1 Tbsp cornstarch
1 tsp. baking powder
3/4 tsp kosher
1. (2 sticks) lightly softened vegan butter
1 c. (200 g.) vegan fine sugar
Two tablespoons non-dairy milk
1 tsp pure vanilla extract
1-tsp almond extract
Icing 3 c. or more vegan powder
3 Tbsp.+ vegan milk
Optional: 1 Tbsp light corn syrup
1/2 tsp pure vanilla
Mix flour, cornstarch, baking powder, and salt in a large bowl.
Using a stand mixer with paddle attachment or an electric mixer, beat granulated sugar and butter on medium speed for 2 to 4 minutes until pale and fluffy.
Beat in milk, vanilla, and almond extract. Mix dry ingredients slowly on low speed, using your hands to push together, until just mixed. Do not overmix.
In Step 3, divide dough in half and shape into two discs.
Refrigerate each in plastic wrap for 2–3 hours until stiff. (Alternatively, roll dough half between two parchment papers to 1/4" thick. Chill until stiff.
Step 4: Preheat oven to 350°. Parchment two big baking sheets. Roll one disc 1/4" thick on lightly floured surface. (Alternatively, remove dough's top parchment.) Cut shapes using a cookie cutter and place on sheets.
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