Vegansugarcookiedrops Recipes

VEGAN SUGAR COOKIES

Steps:

• In a mixing bowl, add softened vegan butter and sugar. Beat with a handheld or stand mixer for about 3-4 minutes on high speed until the butter sugar mixture is light and fluffy.
• Add the vanilla extract, the almond extract, and the soy or almond milk. Beat again on high speed until well combined. This should take about a minute.
• Now add the dry ingredients. Mix again on high until everything is well combined. Do not overmix the batter. Form a ball and cover it with plastic wrap. Place it in the fridge for 30 minutes.
• Lightly cover your kitchen counter with flour and roll out the dough with a rolling pin.
• Cut out the cookies with cookie cutters. I used star, heart, and Christmas tree shaped cookie cutters. Preheat the oven to 350 °F.
• Line a baking tray with parchment paper and place the cookies on top. Bake for 8 minutes. As every oven is a bit different, check regularly, so they don't get too dark.

VEGAN SUGAR COOKIES

Steps:

• Beat confectioners' sugar and margarine together in a bowl using an electric mixer until smooth and creamy. Add vanilla extract and beat until smooth.
• Whisk 2 1/2 cups flour, cornstarch, baking powder, and baking soda together in a separate bowl. Beat flour mixture into creamed butter mixture on medium-low speed just until dough is combined. Separate dough into 2 balls and refrigerate for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Dust dough with flour and roll into 1/4-inch thick pieces on a work surface. Cut cookies into desired shapes using cookie cutters and arrange on a baking sheet.
• Bake in the preheated oven until cookies are just beginning to turn brown, 10 to 14 minutes. Let cookies rest on baking sheet, 5 to 10 minutes; transfer to a wire rack to cool.

PERFECT VEGAN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking soda, and salt into a bowl.
• Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, about 10 minutes.

VEGAN SUGAR COOKIE DROPS

Steps:

• Preheat oven 350 degrees F (175 degrees C).
• In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
• Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.

SIMPLE VEGAN SUGAR COOKIES

Steps:

• 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.
• 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.
• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• 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.
• Bake in the preheated oven until set, 10 to 12 minutes.