Vegan Sugar Cookies
Ingredients
The cookies
-
½
cup
vegan butter
-
½
cup
organic cane sugar
-
¼
cup
brown sugar
-
¼
cup
pumpkin puree
-
1
tsp
pure vanilla extract
-
1¾
cups
unbleached all-purpose flour
-
½
Tbsp
cornstarch or arrowroot powder
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1-2
tsp
non-dairy milk
The frosting
-
½
cup
vegan butter
-
2½-3
cups
powdered sugar
-
1
splash
non-dairy milk
Instructions
- Cream the softened butter in a large mixing bowl.
- Add the sugars, vanilla, and pumpkin puree, and beat for 1 minute.
- Sift the dry ingredients into the butter mixture and mix until just incorporated.
- Add non-dairy milk as needed to form a soft dough.
- Chill the dough in the freezer for 15 minutes or refrigerate for 30-45 minutes.
- Preheat the oven to 350°F (176°C).
- Scoop out dough and roll into balls or roll out and cut into shapes.
- Place cookies on a baking sheet and bake for 10-12 minutes.
- Let cookies cool on the pan for a few minutes before transferring to a cooling rack.
- Prepare the frosting by beating softened butter and gradually adding powdered sugar and non-dairy milk.
- Frost the cooled cookies and decorate as desired.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
205
Total fat
8.9g
Total carbohydrates
30g
Total protein
1.2g
Sodium
128mg
Cholesterol
0mg
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