Vegan Sugar Cookies
Servings: 24 cookies
Print Recipe
Ingredients
- 1 cup vegan butter softened
- 1 cup sugar
- 1 chia egg 1 tablespoon white chia seeds with 3 tablespoon water, softened for 15 minutes
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 3 cups all purpose or gluten-free flour
- 1/4 cup unsweetened plant milk
Icing:
- 5 cups confectioners' sugar
- 4-6 tablespoons unsweetened plant based milk
- 1 teaspoon vanilla extract
- Sprinkles of your choice optional
Instructions
Cookie:
- Preheat oven to 350°F.
- Line a cookie sheet with parchment or a silicone baking mat. Set aside.
- In a medium-size bowl, add the butter and sugar. Cream until they are well mixed. Do not over-mix.
- Add the vanilla and chia egg. Mix well.
- Add the baking powder and mix. Mix in the flour one cup at a time. Mix with your hands until a firm yet soft dough is formed.
- Roll out half of the dough out on a prepared surface until it’s about 3/8″ thick.
- Cut out shapes with a cookie cutter.
- Place cookies on the prepared cookie sheet. Roll out and cut remaining dough.
- Bake cookies for 6-8 minutes. They are done when the bottoms have slightly browned and cookies are white and soft to the touch (they harden when cooling). Do not over-bake. If you are using a silicone mat, it can take longer, up to 12 minutes. Set a timer to 8 minutes and check bottoms to see if done.
- Let cookies cool on a baking rack. Once completely cool, ice and add decoration.
Icing:
- In a medium-size bowl, stir together confectioners’ sugar, the vanilla bean scrapings, and 4 tablespoons milk.
- Add the cornstarch. Mix very well until smooth and glossy. Add up to 2 tablespoons plant milk if it's too hard. (You want a consistency that when you take a spoonful of icing, it doesn't run at all and has a soft but solid consistency.)
- Take a half tablespoon full of icing and spread it on each cookie. You can also pipe the icing onto the cookie in an outline and then fill with spread icing.
- Once each cookie is iced, immediately sprinkle or dip cookie into sprinkles, as icing will harden quickly. Repeat until all cookies are iced and decorated.
- Place cookies on a cookie sheet, singley layered between parchment paper and refrigerate until icing is fully hardened, about 30 minutes.
- After icing is hardened, store refrigerated in covered containers. Eat within 3-4 days. They can also be frozen for up to a month.