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Vegan Sugar Cookies

  • 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 -

Betty Crocker Tasteseekers
August 4, 2016

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

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.
 

Nutrition Information

No nutrition information available for this recipe

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