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Vegan Sugar Cookies

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Prep Time 1 hr 15 min
Total Time 3 hr 15 min
Servings 60

Ingredients

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

Icing

4: cups powdered sugar

4: tablespoons vanilla soymilk

1/2: teaspoon vanilla

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Directions

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.

EXPERT TIPS

Expert Tips

If desired, divide the icing among small bowls and tint each one a different color, evenly blending in food color with fork or whisk.

Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product check with the manufacturer.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 55mg; 55%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 3/26/2013 10:42:02 AM REPORT ABUSE Branns said:

Rating:

I made these for my children who have egg and dairy allergies. I followed the directions except for using almond milk instead of soy. I refrigerated the dough overnight. It's not a chewy, fluffy sugar cookie, but I don't think you could expect that with these ingredients. It could've used a little more sugar: the dough was sweet, but the final product was a little crackery. The cookies have a really good shortbread taste, the almond extract made them smell wonderful, and they held their shape perfectly in the oven. I used Easter shaped cookie cutters, and the bunnies' ears and butterflies' antennae look perfect and didn't glop together or burn to a crisp. I promised my kids the misshapen ones before we frost them tomorrow, but there weren't any! Great recipe!

This reply was: Helpful Inspiring