The Best Vegan Christmas Cookies

This Soft, vegan sugar cookies is made with crispy edges, for all your holiday needs. Have fun with different cookie cutters, easy icing and sprinkles of course!

They are easy to make and roll out. A little trick I learned is to roll the dough onto parchment paper before chilling in the refrigerator. This way, the cookie dough only needs to chill for about an hour before you can cut and bake! And you don’t have to roll out cookie dough that is crumbling everywhere. Easy peasy.


You’ll Need:

Sugar Cookies

  • 3/4 cup vegan butter (earth balance preferred), slightly softened
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but so good)
  • 2 1/4 cup all purpose flour, divided (correctly measured)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Easy Icing

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 tablespoon light corn syrup (can omit, but it makes the icing very shiny)
  • 1-2 tablespoons unsweetened almond milk

Instructions:

Sugar Cookies

  1. In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, 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.
  2. Now 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.
  3. Add 1 cup of the 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 the 1 and 1/4 cup of flour left and continue to mix on low until just combined; don't over mix. The dough at this point should feel similar to play dough. If it seems too wet for rolling, you can add a tablespoon or so of flour.
  4. Get full recipe==>>noracooks.com

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