Vegan Sugar Cookies

Ingredients:

Vegan Sugar Cookies

• 0.5 cup vegan butter, room temperature
• 0.5 cup vegan granulated sugar
• 1 tsp vanilla extract
• 2-3 tbsp unsweetened almond milk
• 2 cups premium flour
• 1 tbsp cornstarch
• 0.5 tsp baking powder
• 1/4 teaspoon fine salt

Vegan glaze and decorations

• 1 cup vegan powdered sugar
• 2 tbsp plain unsweetened almond milk + more as needed
• Vegan food coloring or vegan sprinkles, for decoration

Preparation:

1. Vegan Sugar Cookies:
   
   In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla extract and 2 tablespoons almond milk, then continue beating until smooth.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly distributed. Add the flour mixture to the wet mixture and mix on low speed until the dough has a playdough-like texture. If the dough seems too dry, add the remaining 1 tablespoon of almond milk, then mix again until smooth.
3. Transfer the dough to a clean work surface and shape it into a smooth, even log about 2 inches wide and 8.5 inches long. Wrap tightly in plastic wrap and refrigerate until completely set, at least 2 hours or overnight.
4. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Unroll the dough log and trim the ends with a sharp chef's knife. Cut the dough into 0.5 cm-thick circles and place them on the prepared baking sheets. Bake the cookies, one baking sheet at a time, until the tops and edges are set and the bottoms are golden brown, 15-17 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Vegan glaze:
   
   Once the cookies have cooled, combine the powdered sugar and almond milk in a small bowl until a smooth glaze forms. It should be thick enough to spread onto the cookies without dripping down the sides. If the glaze is too thick, add an additional 1-2 teaspoons of almond milk and bring to the desired consistency. Leave the glaze white or tint it with food coloring.
7. Using a small offset spatula, spread the glaze over the cooled cookies and immediately sprinkle with colorful sprinkles. Return the cookies to a wire rack to allow the glaze to set completely, about 15 minutes. Store cookies in an airtight container for up to 3 days..
   
   

   Note

   
   Not all food colorings and sprinkles are vegan. Look for colorings labeled "natural," which usually means they're plant-based. Also look for sprinkles with simple ingredients, such as vegetable oil, cornstarch, and soy. "Confectioner's glaze" sprinkles are not vegan. Their coating is made from shellac, a resin left on tree bark by small insects. Some vegan colorings and sprinkles include Fancy Sprinkles, Watkins Food Coloring, and Watkins Rainbow Decorating Sugar.