I recently made vegan sugar cookies for the first time. I was stressed about it because I was planning on using an egg substitute that I’d read about but I couldn’t find it in any of my local grocery stores. I’ve used vegan butter in the past (when I made these) so I knew that wouldn’t be a problem.
We came across this recipe from Betty Crocker, and it seemed simple enough so I went with it. I only changed 1 thing – I used almond milk instead of soy milk because that’s what I had on hand. If someone has a nut allergy, make sure you use the soymilk! The dough was a little hard to work with, as it was very crumbly. My usual dough is pretty sticky so it was a challenge for me. But I didn’t have to use even a sprinkle of flour. I rolled it right out on my board and went to baking. The first sheet I only baked 3 cookies on. I didn’t want to waste my time rolling it all out if they weren’t going to bake well or taste good!
Well….. they were SO SO yummy! Like almost good enough to use just this recipe from now on! Almost. The crumbly dough part will keep me from that. Next time I will tweak it a little bit to try to get it a bit wetter/stickier. For now though, this recipe is perfect for anyone looking to make vegan sugar cookies, so I wanted to share!
Vegan Sugar Cookies
Ingredients:
1 1/2 cups powdered sugar
1 cup vegan butter (2 of the baking sticks)
1/4 cup vanilla almond milk
1 tsp vanilla
1/2 tsp almond extract
2 tbsp cornstarch
1 tsp baking soda
1 tsp cream of tartar
2 1/2 cups flour
Directions:
1. Mix together powdered sugar, butter, almond milk, vanilla, and almond extract. Add cornstarch, baking soda, and cream of tartar. SLowly add flour. Knead well to help mix in the crumbles.
2. Roll and cut, then bake at 375* for 7 minutes. Let cool for a couple minutes before moving to a drying rack.
Here is the coordinating Vegan Buttercream and Vegan Glaze receipes to top the cookies.
Cookie Carrie 