Description
These cutout vegan sugar cookies are buttery, tender, and just right for decorating with a smooth vanilla icing. They’re easy to shape, hold their designs beautifully when chilled, and make a lovely little treat for holidays, birthdays, or an afternoon of baking.
Ingredients
Units
Scale
Cookies
- 113 g room temperature
- 100 g granulated sugar
- 45 ml almond milk
- 5 ml vanilla paste (if you do not have paste, regular vanilla will also work)
- 250 g all-purpose flour, + more for rolling out.
- 25 ml cornstarch
- 2.5 ml baking powder
- 1.25 ml salt
Icing
- 120 g vegan powdered sugar
- 20 ml almond milk
- 5 ml vanilla extract
- Optional: vegan gel food dye
- Vegan gel food colouring, optional
Instructions
- Whisk together 250 g all-purpose flour, 25 ml cornstarch, 2.5 ml baking powder, and 1.25 ml salt in a medium bowl. Set aside.
- Beat 113 g softened vegan butter and 100 g granulated sugar with a handheld electric mixer for about 2 minutes. Scrape down the sides of the bowl, then beat for another minute until the mixture looks light and fluffy.
- Add 45 ml almond milk and 5 ml vanilla paste to the butter mixture. Beat until everything is well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed for 2 to 3 minutes, just until a soft dough forms. Don’t keep mixing once the dough comes together.
- Place the finished dough in the fridge for 10-15 minutes to settle, as it will help with the shaping of the dough and cutting.
- On your work surface, place a large enough piece of parchment paper and lightly flour the surface. Take half of the dough, place it on the parchment paper and lightly dust with some extra flour to prevent it from sticking, and lightly press with your palm to about 1/4 inch thick.
- Cut out your favourite shapes and carefully transfer them to a parchment-lined baking sheet, leaving about 1 inch between cookies.
- Gather the scraps, gently press them together, and reshape the dough. Continue cutting shapes until you’ve used it all. If the dough becomes too soft or sticky, pop it into the fridge for a few minutes before shaping it again.
- Refrigerate the cutout cookies on the baking sheet for 10 minutes. Bake them immediately, directly from the fridge, as this helps them keep their shape and gives you cleaner edges after baking.
- While the cookies chill, preheat your oven to 350⁰F (175⁰C). Bake the chilled cookies for 12-15 minutes, or until the edges are just beginning to turn lightly golden. The centres should still look fairly pale.
- Leave the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely before icing; otherwise, the icing may melt and slide off.
- Whisk 120 g vegan powdered sugar, 20 ml almond milk, and 5 ml vanilla extract in a small bowl until smooth. If the icing is too thick, add almond milk a few drops at a time. If it’s too thin, whisk in a little more powdered sugar.
- Divide the icing between small bowls if you’d like different colours. Stir in a little vegan gel food colouring, then dip the cooled cookies into the icing or spread it over the tops with a small spoon. Add vegan sprinkles while the icing is still wet.
- Leave the decorated cookies on a wire rack until the icing has set.
Notes
Prepared, tried, and tested by Esme’s Granddaughter K
Nutrition
- Serving Size: 1
- Calories: 101
- Sugar: 11.1 g
- Sodium: 40.7 mg
- Fat: 0.7 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 21 mg
