A vegan take on the classic Christmas sugar cookie! Easy to make using basic ingredients, this recipe is perfect for Sunday holiday baking!
1 cup room temperature vegan butter
1 cup sugar
1/4 cup non dairy milk
1 1/2 tbsp cornstarch
2 tsp vanilla extract
2 1/2-3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp sea salt
3 cups sifted powdered sugar
1 tsp vanilla extract
1/4 cup non dairy milk
Food coloring (optional)
Decorate using dyed icing and sprinkles!
In a medium sized mixing bowl, using a handheld mixer, beat your vegan butter until smooth and creamy. Then, to the same bowl, add you sugar and beat until fluffy, about 2 minutes.
Next, add in your non dairy milk, cornstarch and vanilla extract. Beat again until fully combined, scraping down the sides as needed.
Then, add in your baking powder, sea salt and 1 cup of all purpose flour, mix on low until combined, then add 1 more cup of flour and beat until combined again. Add another 1/2 cup of flour and mix. The texture should resemble play dough, if the dough is still too sticky, add 1/4 cup of flour at a time until you reach your desired texture. The dough should be thick, but not dry.
Form the dough into a two balls, place one dough ball on a lightly floured sheet of parchment paper, sprinkle a small amount of flour on top of the dough and roll out to about 1/4 inch thickness.
Repeat this step for the second ball of dough. Place the two rolled out sheets of dough on top of one another and place in the fridge for at least 1 hour.
When the hour is up, remove from the fridge and preheat your oven to 350 degree Fahrenheit.
While your oven is preheating, cut out your sugar cookie shapes using cookie cutters. If there is any additional cookie dough after cutting out shapes, form back into a ball, roll out and continue to cut out shapes until all of the dough is used.
Depending on the size of your cookie cutters, this recipe should make between 40-50 cookies.
When the oven is ready, place cookies on lined baking sheets and bake for about 10 minutes. The cookie will look very light in color, almost underdone, but once the cookies have cooled, they will firm up. Let them sit on the baking sheet for at least 5 minutes before removing and placing on a cooling wrack.
While your cookies are baking, make the icing by sifting powdered sugar into a small bowl, add your vanilla extract, non dairy milk and optional food dye. Mix to combine.
Once icing is combined, add to either a piping bag or a large plastic bag. If using a plastic bag, cut a small hole in the bottom corner of the bag to pipe.
When your cookies are done baking and have fully cooled, decorate using your icing and Christmas sprinkles.
Serve and enjoy! Will stay fresh in an air tight container for 1-2 weeks.