As the holiday season approaches, we are thrilled to unveil our favorite recipe for vegan sugar cookies! These delights are a perfect blend of softness and crispiness for an unforgettable sugar cookie experience. So, grab your bowls, cookie sheets, and cookie cutters - let's get started!
Prep: 10 minutes
Cook: 10 minutes
Chilling time: 1 hour
Serving: 24 cookies
Ingredients
For the cookies:
- ¾ cup vegan butter, softened (we recommend Le Grand vegan butter)
- ¾ cup cane sugar
- 2 tablespoons unsweetened plant-based milk (oat milk works well)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but highly recommended)
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the icing:
- 1 ½ cups powdered sugar (we recommend this one from Bonbon Collections)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 to 2 tablespoons unsweetened plant-based milk
Instructions
For the cookies:
- In a large bowl, cream the butter for about 1 minute using an electric mixer.
- Add the sugar and beat at high speed for 2-3 minutes until the mixture is fluffy and light.
- Incorporate the almond milk, cornstarch, vanilla extract, and almond extract (if desired) into the mixture. Beat at high speed for approximately 1 minute until the mixture is homogeneous.
- Add 1 cup of flour to the mixture. Sprinkle baking powder and salt over the flour. Mix at low speed until everything is well combined. Add an additional cup of flour and continue mixing at low speed until fully combined; do not overmix. The dough should resemble playdough when handled between your hands, but it may appear crumbly in the bowl. If it seems too wet to roll, you can add the remaining ¼ cup of flour. The dough should be thick but not dry.
- Divide the dough in half and roll each half into a ball. Place one ball on floured parchment paper, flatten it to 1/4 inch thickness, and cover with a new sheet of parchment paper. Repeat for the second ball of dough. Refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F. Take the dough out of the refrigerator and let it sit on the counter for 10 minutes. Line two baking sheets with parchment paper or silicone baking mats.
- Cut out desired shapes using cookie cutters and place the cookies on the prepared baking sheets. Continue rolling the dough until it's fully used.
- Bake for 8 to 10 minutes, until the tops and edges are very lightly colored. The cookies will firm up as they cool. Allow them to cool completely before icing.
For the icing:
- Whisk all the icing ingredients in a bowl until you achieve a smooth and not too runny mixture. Add coloring if desired.
- Ice the cookies and let them harden completely. You can either dip the cookies in the icing or use a spoon or piping bag to ice them.
Enjoy your delicious BKIND's Vegan Holiday Sugar Cookies and happy Holidays!