This year for Christmas, my mom thought she would utilize my love for baking to help her around the holidays and she asked me to make some holiday cookies for the family for Christmas. Well, she probably didn’t realize what she was getting herself into when she asked because we now have five different types of Christmas cookies at home and we have been eating cookies for breakfast, lunch, and dinner for the past week.
But there are just too many amazing recipes to try out; I had to make them all!
Sugar cookies have always been one of my favorite cookies and I really wanted to make a vegan version that was so good that not even my milk and butter loving relatives would suspect they were vegan.
I definitely had a few failed attempts, but after Googling and reading some tips on baking, I learned a few crucial tips that helped me perfect these cookies.
Here is the recipe and steps on how I made them!
Vegan Sugar Cookies
- 1 cup vegan butter (“I can’t believe it’s not Butter has a vegan version that I like and “Earth Balance” butter is always vegan)
- 1 1/2 cup powdered sugar (also known as confectioner’s sugar)
- 2 1/2 cups all purpose flour (or flour of your choice)
- 1 tablespoon corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- First use a hand mixer to beat the butter until it is smooth (you may want to leave the butter to sit out of the fridge for a while before you begin baking so it is easier to mix).
- Add the sugar and then mix again until you get a smooth consistency.
- Keep adding the rest of the ingredients and mixing.
- After all of your ingredients are combined, wrap your dough tightly in a plastic wrap and refrigerate it for at least an hour*.
- When you are ready to roll out your dough, flour the surface on which you will be rolling it out and flour your rolling pin also. Roll out your dough.
- Cut out your shapes and have fun!! I made mine snowflake shaped because I was making them for Christmas, but you can make them into whatever shape you like!
- Bake for about 8-10 minutes on 350 degrees. Let cool for at least 30 minutes.
*If you are not planning on cutting your sugar cookies into shapes, you don’t necessarily have to refrigerate the dough- you can just place the dough on the cookie sheet and bake right away. However, if you are going to be cutting out shapes you definitely need to refrigerate it. I did not do this the first time around and the dough was really sticky and mushy and I could not form shapes or even roll it out. I ended up adding more flour instead, but this just made the cookies taste really flour-y and not good. Don’t add more flour if this is the case, just refrigerate the dough for longer!