Sugar Cookies (Perfect for the Holidays!)



I had a little pumpkin carving/cookie decorating get together this weekend. I tried out a vegan sugar cookie recipe, and it turned out really well! I made more of the pumpkin muffins I made a few blog posts ago too. It was really fun to decorate the sugar cookies and see the carved pumpkins lit up. I didn’t make homemade frosting, I just bought it (as you can see in the picture). It’s so much quicker and way less clean up! Anyways, check out the sugar cookie recipe below (I made some minor changes to the original recipe)! These cookies keep their shape and taste really good too!

Vegan Sugar Cookies
(Adapted from Yummy Mummy Kitchen)
This recipe makes around thirty 2.5-inch cookies
3/4 cups powdered sugar
1/16 teaspoon salt
1/2 cup soft but not melted coconut oil
1/4 cup unsweetened almond milk
1 teaspoon vanilla
1 3/4 cups unbleached all-purpose flour
1 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
In a large bowl mix powdered sugar, salt, coconut oil, milk, and vanilla until combined and smooth. Stir in flour, cornstarch, baking soda and cream of tartar. If dough is too crumbly, add more milk until it comes together. Cover and refrigerate for around thirty minutes.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper/silpat. Divide dough in half. Place a large piece of wax paper onto the counter. Place the dough onto the wax paper and cover it with another large piece of wax paper. Roll out the dough until it is at your desired thickness. Remove the top layer of wax paper and cut out your cookies until all of the dough is used up. Place your cookie cut outs on the cookie sheet one inch apart and bake 7-8 until edges just begin to turn golden brown. Cool on a wire rack.

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