Sugar Cookies
Prep Time: 1 Hour 15 Minutes • Start to Finish: 3 Hours 25 Minutes • Makes 5 dozen (2-inch) cookies
- Cookies
- 1½cups vegan powdered sugar
- 1cup vegan margarine, softened
- ¼cup vanilla soymilk
- 1teaspoon vegan vanilla
- ½teaspoon almond extract
- 2½cups all-purpose flour
- 2tablespoons cornstarch
- 1teaspoon baking soda
- 1teaspoon cream of tartar
- Icing
- 4cups vegan powdered sugar
- 4tablespoons vanilla soymilk
- ½teaspoon vegan vanilla
1 In large bowl, beat 1½ cups powdered sugar, the margarine, ¼ cup soymilk, 1 teaspoon vanilla and the almond extract with electric mixer on medium speed until combined. Stir in the flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
2 Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to ¼ inch thickness on generously floured surface. Cut into desired shapes with 2- to 2½-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
3 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
4 In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored vegan sugar
1 Cookie: Calories 90 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 0g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Tip If desired, divide the icing among small bowls and tint each one a different color, evenly blending in food color with fork or whisk.