Simple Vegan Sugar Cookies
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"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."
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Ingredients3 h 50 m servings 139
Original recipe yields 30 servings (30 2-inch cookies)
- 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.
- Cook's Notes:
- 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.
Per Serving: 139 calories; 7.7 16.6 1.1 0 < 1 Full nutrition