Delicious vegan sugar cookies made with coconut oil. These are perfect for cut-outs!
one in all my preferred vacation sports is baking cookies. Making sugar cookies is the sort of fun factor to do with the kids. This recipe is straightforward for children to mix up, roll out, and cut into shapes. while the house begins smelling like sugar cookies I are aware of it should be Christmastime.
INGREDIENTS:
- 1 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1 cup soft but not melted coconut oil
- 1/4 cup unsweetened coconut milk, soymilk, or almond milk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups powdered sugar
- 2 tablespoons coconut, soy, or almond milk
- sprinkles or sanding sugar (optional)
DIRECTIONS:
- In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it comes together. Cover and refrigerate until firm.
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Dough may need to warm up a little before it’s easy to roll out. Place shapes on the cookie sheet 2 inches apart and bake 7-8 minutes until edges just begin to turn golden brown. Cool on a wire rack.
- To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.
0 Comments