You’d never know that these sugar cookies are 100% vegan!
It can be rough being a vegan during the holidays. Same for those with an egg or dairy allergy. I mean, it’s all but impossible to avoid butter, eggs, chocolate and cream in most holiday recipes, yet we all have at least one or two people on our “list” that cannot indulge.
And while I have a slew of vegan treats right here on this blog, I’ve never done a vegan sugar cookie – and let’s face it, you’ve got to have a sugar cookie in your arsenal of holiday baked goods, right?
If I tell you that these sugar cookies are IDENTICAL to their non-vegan counterparts, well, you’re just going to have to believe me till you try them for yourself. From texture to flavor to appearance, these cookies are a dead ringer for traditional sugar cookies, and are a snap to make too. Especially if you use my tried-and-true method for rolling out the dough.
Give them a try and please let me know what you think!!!
SHOP THE POST!
lightly adapted from Nora Cooks
3/4 cup non-dairy butter
3/4 cup granulated sugar
2 tablespoons non-dairy milk (I used almond milk)
1 tablespoon cornstarch
1 teaspoon vanilla
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups confectioner’s sugar
1 teaspoon vanilla
2 – 3 tablespoons non-dairy milk
sprinkles or other decor
Make the cookies: Beat the butter and sugar on high for 2 minutes; scrape down the sides. Add the milk, cornstarch and vanilla and beat again; scrape down the sides. Add the flour, baking powder and salt and beat till just incorporated; scrape down the sides.
Divide the dough in half and place each half between two sheets of parchment paper. Roll to 1/4″ thickness and refrigerate till firm, about one hour (dough sheets may be frozen for up to one month; let stand till softened slightly before proceeding).
Pre-heat the oven to 350 degrees; you can line your baking sheets with the parchment paper that you used to roll the dough. Cut out the dough using your choice of cookie cutters and transfer to your baking sheets, gathering and re-rolling the scraps as needed.
Bake for 8 – 10 minutes, or till pale golden brown around the edges; transfer to a wire rack placed over a piece of waxed paper to cool completely.
Make the royal icing: Whisk the confectioner’s sugar, vanilla and milk till smooth and thick but pourable.
Pour the sprinkles into a bowl.
Working with one cookie at a time, dip the top into your icing. Scrape the excess along the edge of your bowl and then place the cookie into the sprinkles. Press gently to adhere and return to the rack. Repeat with remaining cookies, icing and sprinkles. Let set before serving; store between layers of waxed paper in an airtight container.
This delicious recipe brought to you by Sheri Silver