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Simple Vegan Sugar Cookies
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
230 minutes
Vegan sugar cookies with a twist - using shortening, coconut milk, and egg replacer for a delicious and easy cut-out cookie recipe.
Ingredients:
  • 1.5 cups confectioners' sugar
  • 1 cup butter-flavored shortening (such as Crisco®)
  • 0.25 cup white sugar
  • 0.25 cup coconut milk
  • 2 tablespoons water
  • 1.5 teaspoons dry egg replacer (such as Ener-G®)
  • 0.5 teaspoon almond extract
  • 2.5 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cream of tartar
Instructions:
  • In a large bowl, mix confectioners' sugar, shortening, and white sugar until smooth using an electric mixer. Add coconut milk, water, egg replacer, vanilla extract, and almond extract. Beat on medium speed until well combined.
  • In a separate bowl, mix flour, cornstarch, and cream of tartar. Combine with shortening mixture until well blended. Refrigerate dough, covered, until firm for at least 3 hours.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and lay down parchment paper on 2 baking sheets.
  • Divide the dough into small portions, then roll out to 1/4-inch thickness on a generously floured surface. Use 2-inch cookie cutters to cut the dough into desired shapes, placing the cookies about 2 inches apart on the prepared baking sheets. Chill in the refrigerator for 15 minutes before baking.
  • Bake in the preheated oven for 10-12 minutes until firm.

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