Vegan Holiday Sugar Cookies
Sugar cookies are such a staple this time of year. This recipe is simple and easy to do. The cookies don’t puff or spread, holding their cookie cutter shape, and the icing makes the cookies look amazing making it perfect for your Holiday cookie decorating and gatherings.
Holiday Sugar Cookies
Every year, my Mom makes sugar cookies for the Holiday season and usually, we decorate them together if we have the chance. They are so, so good!
But this year, since going plant-based, I thought, why not try out a “plant-based” version of sugar cookies to decorate so everyone wins?
I’m not one for complication or really time-consuming recipes, so I figured out a recipe that would allow minimal time and work (as much as this type of recipe allows).
Usually, my Mom is the one taking lead in the kitchen for baking but this time, it was me!
This recipe is pretty straight forward and easy to make.
We let our dough chill for the minimum hour, and got right into baking. Surprisingly, no cookies were burnt during this process.
For the icing, we divided into 4 bowls, leaving one white, and added red, blue, and green food coloring to the rest.
We decorated our cookies with fun sprinkles and candy pearls.
Vegan Holiday Sugar Cookies
Vegan Sugar Cookies that are soft, don't spread or puff with icing that is simple and easy for decorating, all while being delicious!
- 3/4 cup stick vegan butter Earth Balance
- 3/4 cup granulated sugar
- 2-2 1/4 cups all-purpose flour divided
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp almond milk unsweetened
- 1/4 tsp almond extract (optional)
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1-2 tbsp almond milk unsweetened
In a large bowl using a hand held or standing mixer, beat vegan butter until creamy and smooth.
Add sugar and beat on medium-high until fluffy and light.
Add almond milk, cornstarch, vanilla and almond extract. Mix on high until fully combined. Scrape sides of bowl as needed to ensure consistency.
Add 1 cup of flour to mixture. Sprinkle baking powder and salt on top. Mix on low speed until just combined.
Add 1 more cup of flour and continue to mix until just combined. Don't over mix.
The dough will look crumbly, but should feel like play-dough. If the dough is too wet to roll, add the other 1/4 cup of flour (recommended).
Divide dough into 2 parts, rolling each into balls.
Using a medium sized cookie sheet, add parchment paper sprinkled with a little flour, and roll out 1 of the dough balls (adding flour on top) until it's about 1/4 inch thick.
On another flat surface, add parchment paper with flour to roll our the second ball of dough (adding flour on top) until it's about 1/4 inch thick.
Place the second parchment paper with dough on top of the other one on the pan, and top with another piece of parchment paper.
Chill dough for 1 hour or overnight.
Once the dough is chilled, set out on the counter for 10 minutes and set oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Cut out dough to desired shapes, continued to ball and re-roll the leftovers until there is no dough left.
Bake for 8-10 minutes on the middle rack until dough is very lightly colored around the edges and on top. They may appear to be undone but will continue to cook once taken out of the oven.
Let cookies cool for 5 minutes on cooling rack before decorating.
Using a fork, whisk all ingredients in a bowl. Add more almond milk if too thick, and more powdered sugar if too thin. Simply play around with it until you've reached your desired texture.
Add food coloring to divided icing to create different colors.
When decorating, add icing or other toppings of your choice for more flare.