Number Of Ingredients 8 Steps:
In a mixing bowl, add softened vegan butter and sugar. Beat with a handheld or stand mixer for about 3-4 minutes on high speed until the butter sugar mixture is light and fluffy. Add the vanilla extract, the almond extract, and the soy or almond milk. Beat again on high speed until well combined. This should take about a minute. Now add the dry ingredients. Mix again on high until everything is well combined. Do not overmix the batter. Form a ball and cover it with plastic wrap. Place it in the fridge for 30 minutes. Lightly cover your kitchen counter with flour and roll out the dough with a rolling pin. Cut out the cookies with cookie cutters. I used star, heart, and Christmas tree shaped cookie cutters. Preheat the oven to 350 °F. Line a baking tray with parchment paper and place the cookies on top. Bake for 8 minutes. As every oven is a bit different, check regularly, so they don’t get too dark.
Time 55m Yield 30 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes. Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets. Bake in the preheated oven until lightly golden, about 10 minutes.
Time 3h15m Yield 60 Number Of Ingredients 12 Steps:
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours. Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack. In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with vegan colored sugar if desired.
Time 3h25m Yield about 32 cookies Number Of Ingredients 11 Steps:
For the vegan sugar cookies: Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and 2 tablespoons of the almond milk, then continue to beat until smooth and combined. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl until combined. Add the flour mixture to the butter mixture, then beat on low speed until a dough comes together; it should be similar in texture to Play-Doh. If the dough seems too dry, add the remaining 1 tablespoon almond milk, then stir again until combined. Transfer the dough to a clean work surface and roll it into a smooth and even log that’s about 2 inches wide and 8 1/2 inches long. Wrap tightly with plastic wrap and refrigerate until chilled through, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the log of dough and trim the ends with a sharp chef’s knife. Cut the dough into 1/4-inch-thick rounds, then transfer to the prepared baking sheets. Bake the cookies, one sheet at a time, until the tops and edges are set and the bottoms are just starting to turn golden brown, 15 to 17 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the vegan icing: Once the cookies are cool, whisk together the confectioners’ sugar and almond milk in a small bowl until a smooth icing forms; it should be thick enough to spread on a cookie without dripping off the sides. If the icing is too thick, add an extra 1 to 2 teaspoons of almond milk until the desired consistency is achieved. Leave the icing plain or tint with food coloring. Use a small offset spatula to spread the icing onto the cooled cookies and immediately top with some sprinkles. Return to the wire rack until set, about 15 minutes. The cookies can be stored in an airtight container for up to 3 days.
