Hanukkah Vegan Sugar Cookies
This easy recipe chips up a batch of sugar cookies in no time that you can decorate for your vegan festivities.
Servings: 18 cookies
Equipment
- hand or stand mixer
- Rolling Pin
- parchment paper
- baking sheet
Ingredients
Dry Ingredients
- 1½-2 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup+2tbsp vegan butter softened
- ½ cup+2tbsp cane sugar ground into small granules
- 3 tsp vanilla extract
- 1 tsp almond extract optional but delicious
Toppings
- homemade frosting or store bought
- sprinkles
Instructions
- Preheat your oven to 350°F.
- In a bowl, sift and whisk together the dry ingredients. Set aside.
- In another bowl or a stand mixer, beat the butter on high until it lightens in color (approximately 2 minutes).
- Add the sugar and beat on high another 4 minutes, scraping down the sides as you go. The mix will become light and fluffy as the sugar becomes more incorporated.
- Add the vanilla and almond extracts and beat until fully combined. Scrape down the sides and mix together with a rubber spatula or spoon.
- Add in the dry ingredients and mix together with a rubber spatula or spoon until a crumbly dough forms that holds together when you squeeze together a handful in your hand. I used nearly all of the dry mix (about ¼ cup left).
- Place the dough on a sheet of parchment paper and place another sheet on top. Flatten using your hands and then use a rolling pin to roll out the dough until it is about ⅛ of an inch thick.
- Use cookie cutters to cut shapes into the dough. Alternatively, use a knife to make square or rectangle shapes if you don't have cookie cutters.
- Use the top sheet of parchment paper to line a baking sheet and place the cut out shapes on the the baking sheet about ½ inch apart.
- Roll the scraps from the dough into a ball and place in the center of the parchment paper. Fold over the paper and use the rolling pin to roll out the dough again to ⅛ inch thick. Cut out shapes again. Repeat as needed until all the dough us used.
- Place the baking sheet in the oven for 10 minutes until the cookies edges have just started to turn golden brown.
- Remove from the oven and let cool for about 1 minute. Then move to a wire rack to cool completely.
- Make your own frosting or frost with pre-made vegan frosting from the store and decorate with sprinkles once cool.
Notes
Store in an airtight container for up to one week.