Vegan Sugar Cookies

 

1 1/2

cups powdered sugar

1

cup vegan margarine, softened

1/4

cup vanilla soymilk

1

teaspoon vanilla

1/2

teaspoon almond extract

2 1/2

cups Gold Medal® all-purpose flour

2

tablespoons cornstarch

1

teaspoon baking soda

1

teaspoon cream of tartar

4

cups powdered sugar

4

tablespoons vanilla soymilk

1/2

teaspoon vanilla

• 1 In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
• 2 Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
• 3 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
• 4 In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.