Vegan Sugar Cookies

• Vegan

• Refrigerated

  • 1/4 cup Almond milk

• Condiments

  • 1 cup Vegan butter

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 2 tbsp Cornstarch
  • 1 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract

Found on bbritnell.com

Ingredients

• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 1 cup of vegan butter, softened
• 1/4 cup of almond milk
• 1 1/2 teaspoons of vanilla extract
• 2 1/2 cups of all purpose flour
• 2 tablespoons of cornstarch
• 1 teaspoon of baking soda
• 1 teaspoon of cream of tartar
• 1/4 teaspoon of salt
• Optional for topping: vegan frosting

Directions

• In the bowl of a stand mixer on medium speed (or using a hand mixer)beat together the sugars, vegan butter, almond milk, and vanilla extract.
• Beat in the remaining ingredients until just combined. Cover and let the cookie dough sit in the fridge for at least 2 hours or even overnight.
• When ready to bake, pre-heat to oven to 375 degrees F and line 2 baking sheets with parchment paper or a silicon mat.
• Generously flour your working surface as well as your rolling pin and cookie cutters. If the dough seems a bit sticky on the outside, gently pat it with a little flour and continue to do so while you roll it out if sticky areas are exposed.
• Working in about 2 sections, roll the dough out to about 1/4 in thickness and cut out your cookie shapes and place them on your baking trays. Leave about an inch and a half between each cookie.
• Repeat until all of the dough is used. (side note: I baked the cookies in 2 batches and end up with 4-5 baking trays of cookies. This depends on the size of your baking trays.
• Bake for 7-8 minutes, taking the cookies out of the oven just when the edges begin to brown. Put the cookies on a cooling rack and let cool before putting icing on.
• ENJOY!!