I used her suggested buttercream frosting to decorate them.
Simple Vegan Sugar Cookies
Recipe Summary Simple Vegan Sugar Cookies
This is a modified version of the Betty Crocker® vegan sugar cookies. I am not vegan but this recipe is the best I have used for avoiding egg and dairy (for allergy purposes). I serve these cookies all the time to non-vegans and they are always a huge hit. The key is to not over bake! Please note, each individual ingredient is not necessarily certified vegan. Decorate as you wish with your preferred cookie icing.
Ingredients | Sugar Cookie Recipe Simple
1 ½ cups confectioners' sugar
1 cup butter-flavored shortening (such as Crisco®)
¼ cup white sugar
¼ cup coconut milk
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon cream of tartar
Directions
Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
Bake in the preheated oven until set, 10 to 12 minutes.
It's best to underbake; baking until golden will yield cracker-like cookies. Cookies will puff while baking and then settle when done.
This recipe is for rolled and cut cookies. Drop cookies will require longer baking time.
If you're using a different brand egg replacer, use the indicated amount to replace 1 egg.
Info | Sugar Cookie Recipe Simple
prep:
25 mins
cook:
10 mins
additional:
3 hrs 15 mins
total:
3 hrs 50 mins
Servings:
30
Yield:
30 2-inch cookies
