Classic sugar cookies, but vegan because it’s 2017, and who needs eggs to bake?
I think with all of the vegan recipes out there, and the arrival of Aquafaba, we can all agree that we don’t need eggs for baking! Sure, there are some things that are harder to recreate without eggs or dairy, but we are getting there!
I took me a couple tries, okay maybe like 6 times to get this recipe right. But I did not get it just right, my friends, it’s magical!!!! I am not one to brag, ever, but this recipe could win a contest! The dough is easy to work with once it has refrigerated 30 minutes, and the cookies are super soft and amazing. If you like them crispier, just bake them longer!
This recipe requires no special ingredients, the egg replacer is 1 1/2 Tbsp of cornstarch. That’s it. You need vegan butter or margarine, but that’s super easy to find, and I don’t know about you, but I always have these 9 ingredients on hand. It’s a slippery slope though, because I could find a thousand reasons why I should celebrate with sugar cookies!
I really hope you will enjoy this super simple holiday recipe! These cookies are amazing, I am sure everyone will enjoy them! These cookies are perfect for parties because they are dairy and eggs-free, and I personally know that people who are allergic to one or both will very much appreciate the attention! You can also surprise people because they could never tell in a million years these classic sugar cookies are vegan!
- 1 Cup Dairy-free butter or Margarine I used 2 Earth Balance sticks
- 1 1/3 Cup Sugar 280g
- 1/4 Cup Almond milk
- 3 tsp Vanilla extract
- 410 g All purpose flour 2 1/3 + 2 Tbsp
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 1/2 tbsp Cornstarch 1 1/2 Tbsp
- 2 Cup Icing Sugar
- 2 Tbsp + 1/2 tsp Almond Milk
- 1 tsp Vanilla Extract
Cream the sugar and butter (room temp.) together in a large mixing bowl.
Add the almond milk and vanilla extract. Mix and set aside.
In a separate bowl, combine together the dry ingredients.
(Baking powder, salt, cornstarch and flour.) Mix to combine. Add the DRY ingredients to the WET ingredients.
With a wooden spoon, mix to combine thoroughly. Form the dough into a ball or disk onto plastic wrap. Cover and refrigerate 30 minutes.
Preheat oven to 350F.
On a lightly floured surface, divide dough in half. Roll each half 1/4 inch thick. Cut into desired shapes with cookie cutters.
Gently lift off with a bench scraper or spatula. Place on cookie sheet lined with parchment paper.
Bake 10-13 minutes, depending on the thickness and size of the cookies. For a chewier cookies, do not let them brown and bake for 10-11 minutes. Or longer for crispier cookies (until the edges are golden brown).
Once the cookies are baked, let cool 1 minute, then place on a wire rack to cool off. Store in an airtight container for 3-4 days for optimal results. Freezer friendly.
Once the cookies are completely cool, you have the option to ice them. Let the icing completely dry before storing them.
Sift the powdered sugar. This step is important.
Add the sifted sugar to a bowl with the almond milk and blend with a hand mixer. Add the vanilla extract and mix until smooth and glossy.
If it’s too thick, add a bit more almond milk by the drop. If it is too thin, add a bit more (sifted) powdered sugar. Once you have reached the desired consistency, ice the cookies and have fun!
Divide and add food coloring if desired. Make more as needed. Icing can be stored in the refrigerator.