Perfect Vegan Sugar Cookies

• Vegan

• Condiments

  • 3/4 cup Vegan butter

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 3 Drops Food colouring
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 3/4 cups White sugar

• Nuts & Seeds

  • 1 tbsp Flax or ground chia, Ground

• Liquids

  • 2 tsp Non-diary milk or water
  • 3 tbsp Water

Found on itdoesnttastelikechicken.com

Description

Ingredients

• DRY INGREDIENTS:
• 2¼ Cups All Purpose Flour
• ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• WET INGREDIENTS:
• 1 Tablespoons Ground Flax or Ground Chia
• 3 Tablespoons Water
• ¾ Cup Vegan Butter
• ¾ Cups White Sugar
• 2 Teaspoon Vanilla Extract
• ½ Teaspoon Almond Extract
• ICING:
• 1 Cup Powdered Sugar
• 2-4 Teaspoons Non-Diary Milk or Water
• A Few Drops of Food Colouring (optional)

Directions

• To make the cookies: Preheat oven to 350F (180C).
• In a large bowl mix together all the dry ingredients In a small bowl, mix together the flax or chia, and the water and set aside to thicken, about 10 minutes. In a third bowl beat the vegan butter and sugar together until creamy, about 3 minutes. Add the remaining wet ingredients including the flax or chia mixture, and mix well. Add the wet mixture into dry and combine until a dough is formed. I used Earth Balance, but I have found that sometimes the moisture levels in vegan butters are different, so if your dough does not come together, add up to 1 tablespoon of water until the dough just comes together.
• Put the dough between two sheets of parchment paper and roll it out to about ¼ inch thick. Now pop it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes. Once chilled, cut your cookie shapes and lay them on the parchment lined cookie sheet. Re-roll remaining dough until it’s all used up, chilling in between if needed. Bake 8 - 11 minutes.
• To make the icing: Add the powdered sugar, 2 teaspoons of non-dairy milk or water, and food colouring if using, to a bowl. Mix together. Add 1 to 2 teaspoons more non-dairy milk or water if needed to reach desired consistency. Let cookies cool completely before decorating.