Vegan Sugar Cookies

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

Ingredients

Cookies

1 1/2
cups vegan powdered sugar
1
cup vegan margarine, softened
1/4
cup vanilla soymilk
1
teaspoon vanilla
1/2
teaspoon almond extract
2 1/2
cups all-purpose flour
2
tablespoons cornstarch
1
teaspoon baking soda
1
teaspoon cream of tartar

Icing

4
cups vegan powdered sugar
4
tablespoons vanilla soymilk
1/2
teaspoon vanilla

Steps

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  • 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 vegan colored sugar if desired.

Notes









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Expert Tips

  • If desired, divide the icing among small bowls and tint each one a different color, evenly blending in vegan food color with fork or whisk.
  • Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
  • Refrigerating is crucial in both saving yourself frustration and achieving ideal results when baking sugar cookies. By the time the dough comes together, it’s relatively warm. If you were to roll that out, you’d end up with dough that sticks, cracks and generally gets very tricky to handle. A rest in the fridge makes rolling out and cutting out a breeze. If you think your dough is getting too warm as you’re working, pop it back in the fridge for a bit and then pick up where you left off.
  • Keeping a small stash (or a large stash, we can hardly judge) of baking candies, frostings and other flourishes makes it that much easier to create eye-catching cookies. Stock up in the baking aisle of your grocery store when you’re next there. Some favorites that we always keep on hand are: coarse sparkling sugar, gel food coloring, nonpareils, a variety of sprinkles, edible glitter and a variety of mini candies. And when it comes to baking hardware, we’re never without our favorite cookie cutters and piping bags with a variety of detachable tips.
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Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1/2g
3%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
15mg
0%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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