Perfect Vegan Sugar Cookies And Icing Food

PERFECT VEGAN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking soda, and salt into a bowl.
• Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, about 10 minutes.

VEGAN SUGAR COOKIES WITH PERFECT ICING

Steps:

• In a large bowl, cream together the margarine and sugar. Stir in the So Delicious Almond Milk, canola oil, and vanilla. Gradually add the flour, baking powder, cream of tartar, and cream cheese alternative. You may have to use your hands at this point to finish the mixing.
• Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.
• Preheat the oven to 350ºF (175ºC). Grease the cookie sheets or use a non-stick foil.
• On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to ¼-inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
• Bake for 12 to 14 minutes or until the bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks.
• Once cool, ice with Perfect Icing and decorate as desired. Store in an airtight container.
• In medium bowl, stir together the confectioners' sugar and milk beverage until smooth. Beat in the corn syrup and almond extract until icing is smooth and glossy. If the icing is too thick, add more corn syrup.
• Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

VEGAN SUGAR COOKIES

Steps:

• In a large bowl, cream 'butter', sugar, egg replacers + water, and vanilla.
• Add flour, salt, and baking powder.
• Mix well and begin to form a dough.
• Add enough rice milk to moisten the dough (more 'butter' might help too, you'll just have to play with it until a dough is formed).
• Refrigerate for 1-2 hours.
• Once it's ready, roll dough to desired thickness, approximately 1/4 inch thick, and use cookie cutters to form shapes. You could also just make these into rounds.
• Place cookies on a cookie sheet lined with parchment paper and bake at 350 degrees for 8 minutes or until just starting to brown.
• Cool on racks.
• Decorate with frosting or just dig in and enjoy!
• Note: these sugar cookies are the best, my family that isn't vegan couldn't even tell the difference and they loved them. Also, one of my friends ended up taking these cookies home not even knowing they were vegan!