Description
Delicate and aromatic, these plant-based sugar cookies feature a sophisticated blend of almond and vanilla extracts. They offer a perfect snap and a soft, melt-in-your-mouth texture that makes them ideal for intricate decorating or simple afternoon enjoyment.
Ingredients
- 1 cup vegan butter (salted sticks preferred)
- 1 cup granulated sugar
- 2 tablespoons unsweetened plant milk (soy or almond)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract (for icing)
- 1/4 teaspoon almond extract (for icing)
- 2 tablespoons light corn syrup
- 2 tablespoons plant milk (for icing)
Instructions
- Cream the vegan butter in a stand mixer for one minute, then add sugar and beat on high for 3 minutes until light and fluffy.
- Incorporate the plant milk, cornstarch, vanilla extract, and almond extract, beating for another minute and scraping the sides of the bowl.
- Mix in one cup of flour along with the baking powder and salt on low speed, then gradually add the remaining flour until a soft, pliant dough forms.
- Divide the dough into two balls, roll between sheets of parchment paper to 1/4 inch thickness, and chill in the refrigerator for at least one hour.
- Preheat oven to 350°F (175°C), cut the chilled dough into shapes, and bake on a lined sheet for 8 to 10 minutes until just set.
- Whisk together the icing ingredients until smooth, adjust consistency with more milk if needed, and decorate the cooled cookies.
Notes
For the cleanest edges, ensure your dough is thoroughly chilled before cutting shapes; if it warms up while working, return it to the fridge briefly. To ensure a soft bite, avoid over-mixing the dough once the flour is added, and always measure flour using the spoon-and-level method to prevent dryness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American