The Perfect Vegan Iced Sugar Cookies

These are what COOKIE DREAMS are made of. The perfect soft + chewy vegan sugar cookies iced with just the right amount of sweetness. Delicious in any of your favorite cut out shapes + sizes!

MAKES : 30-40 cookies

WHAT YOU DO

FOR SUGAR COOKIES

1 1/2 sticks vegan butter, lightly softened
3/4 cup raw cane sugar
2 tablespoons unsweetened almond or oat mylk
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 1/4 cups all purpose flour, leveled cups
1/2 teaspoon baking powder
1/2 teaspoon sea salt

FOR ICING

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons unsweetened almond milk or oat mylk

WHAT YOU NEED

In a large mixing bowl beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light. Add in the almond milk, cornstarch, vanilla. Beat on high until it is all combined, about 1 minute. Scrape the sides of the bowl as needed.
Add 1 cup of the flour to the wet mixture + baking powder and salt. Mix on low speed, until just combined. Add the remaining flour and continue to mix on low until just combined; don’t over mix. The dough will feel like play dough when you work it in your hands, but it will look crumbly in the bowl. You want the dough to be thick, but not dry. If the dough is too wet, the cookies will spread – which we do not want!
Using a spatula, scoop all of the dough out of the bowl and divide the dough in half. Roll into two balls. On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then top with 1 ball of dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place another sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
Preheat oven to 350 degrees F. Once the dough has chilled, let it sit at room temperature for 10 minutes. Cut into desired shapes using a cookie cutter while dough is still on parchment, or remove from parchment and place on counter first. After cookies have been cut, transfer to baking sheets lined with the same parchment paper. Continue re-rolling the dough until it is all used.
Bake 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will look underdone, but they will firm up as they cool. Let them cool for 5 minutes before transferring to a wire rack. Let cool completely before icing!
ICING : Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, use brushes, spoons, knives or a squeeze bottle. To make different colors, divide into small bowls and add food coloring to desired shade. I used Red Gel Coloring for all my Pink Shades, and on the white iced, I used the gel + water to make a “watercolor” and brushed the cookies.
Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.
Try to not eat them all at once!
Enjoy + Happy Valentines my friends, xoxo

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The Perfect Vegan Iced Sugar Cookies

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