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Vegan Sugar Cookies

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Betty Crocker Tasteseekers
Updated Aug 4, 2016
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Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product check with the manufacturer.

Vegan Sugar Cookies

  • Prep Time 1 hr 15 min
  • Total 3 hr 15 min
  • Servings 60
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe
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