Simple Vegan Sugar Cookies

This is a modified version of the Betty Crocker® vegan sugar cookies. I am not vegan but this recipe is the best I have used for avoiding egg and dairy (for allergy purposes). I serve these cookies all the time to non-vegans and they are always a huge hit. The key is to not over bake! Please note, each individual ingredient is not necessarily certified vegan. Decorate as you wish with your preferred cookie icing.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 139 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ¼ cup white sugar
• ½ teaspoon almond extract
• 2 tablespoons water
• 1 ½ cups confectioners' sugar
• 1 teaspoon cream of tartar
• 2 tablespoons cornstarch
• ¼ cup coconut milk
• 1 cup butter-flavored shortening (such as Crisco®)
• 1 ½ teaspoons dry egg replacer (such as Ener-G®)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.

Step 3

Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.

Step 4

Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.

Step 5

Bake in the preheated oven until set, 10 to 12 minutes.