An easily vegan Holiday sugar cookie recipe.
In a large mixing bowl use a mixer to beat the vegan butter
Combine sugars, extracts, and egg replacement into the bowl- mix again for 1 minute
In a separate bowl combine all dry ingredients (flour, cornstarch, salt, baking soda and baking powder) and whisk
then sift the dry ingredient mixture over butter/ sugar mixture.
Mix until thoroughly combined
Then add almond milk and mix until a soft dough is formed
Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes
preheat your oven to 350 degrees F (176 C)
roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top wax paper, and cut out shapes. (Recipe Tip- freeze shapes ahead of time for 10 minutes before baking.)
Space cookies on a baking sheet 2 inches apart
Bake on the center rack for 12 minutes
Remove from oven and let rest
In a separate bowl combine softened vegan butter and vanilla extract and Beat until light and fluffy.
Add powdered sugar 1/2 cup at a time and continue to beat until thick and creamy.
Add 2 tsp vegan milk and beat again
add any colors you prefer
Wait until cookies are fully chilled to frost