Conscientious Sugar Cookies

sugar cookies vegan gluten free Snacktivist

Christmas Time is Here

Add a bit of ancient grain nutrition to a holiday staple, this year. These vegan, gluten free sugar cookies are simple to make and absolutely delicious. Perfect for a cool, winter night with the family or weekend baking session on your own.

Servings: 24

Total Time: .5 - 1.5 hours

Ingredients:

Sugar Cookies
  • 3/4 cup vegan butter (earth balance preferred), slightly softened
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but so good)
  • 2 cups Snacktivist® all purpose flour, divided (correctly measured)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Easy Icing
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons unsweetened almond milk

Directions:

Sugar Cookies:

1. Using one bowl and either a standing mixer with the paddle attachment or a hand mixer, add all ingredients and mix until it is a play dough like texture.

a. Beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.

b. Add in the almond milk, cornstarch, vanilla and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.

c. Add 1 cup of the flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add the 1 cup of flour left and continue to mix on low until just combined; don't over mix. If it seems too wet for rolling, you can add a tablespoon or so of flour.

 

2. Once the dough is made, break it into two balls.

3. Place one of the doughs onto parchment paper, on a hard surface.

4. Roll the dough out, about 1/4 inch thick.

5. Sprinkle a little flour on top so the dough doesn’t stick to your rolling pin.

6. Place another piece of parchment paper on top of the first rolled dough. Repeat with the second ball of dough. Place another piece of parchment paper on top and

7. (Optional) Carefully transfer the rolled dough to the refrigerator to chill for 1 hour.

8.  Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees.

9. Line two baking sheets with parchment paper.

10. Cut into desired shapes (If you want them crispy, you could roll the dough thinner and cook them a bit longer.)

11. Continue re-rolling the dough until it is all used.

12. Bake for 8-10 minutes, in the middle rack of the oven. For larger cookies, bake for closer to 10 minutes, and for smaller cookies bake closer to 8 minutes. They will appear not done, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.

Easy Icing
1. Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar.
 
2. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle.
 
3. Decorate with sprinkles as desired. The icing will take several hours to harden completely.
 
These cookies freeze very well and can be kept at room temperature for about 5 days. Tag us @snacktivistfoods on instagram and Facebook and show us your creations! 
 
With warmth,
 
Snacktivist® Foods
 
p.s. this recipe is a rendition of one we found and loved on noracooks.com. Read the original, here!

 

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