Vegan Sugar Cookies

Name: Vegan Sugar Cookies
Prep time: 1 h 15 min
Total time: 3 h 15 min
Yield: 60
Ingredients: 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; 4 cups powdered sugar; 4 tablespoons vanilla soymilk; 1/2 teaspoon vanilla

3 Ratings

0 Reviews

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

Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product check with the manufacturer. MORE+ LESS-

By Betty Crocker Tasteseekers

Updated August 4, 2016

Ingredients

Cookies

1 1/2

cups powdered sugar

cup vegan margarine, softened

1/4

cup vanilla soymilk

teaspoon vanilla

1/2

teaspoon almond extract

2 1/2

cups Gold Medal™ all-purpose flour

tablespoons cornstarch

teaspoon baking soda

teaspoon cream of tartar

Icing

cups powdered sugar

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 colored sugar if desired.