Easy Vegan Christmas Sugar Cookies Recipes

Steps:

• Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
• Stir in flour, baking soda and cream of tartar.
• Cover and refrigerate 2 to 3 hours.
• Heat oven to 375 degrees F.
• Lightly grease cookie sheet.
• Divide dough in half.
• Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
• Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Steps:

• In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside.
• In another bowl, mix together wet ingredients.
• Add the wet ingredients to the dry ingredients.
• Start preheating oven to 350 Fahrenheit.
• Roll dough out and cut out shapes with cookie cutters.
• Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.

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.

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
• 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 vegan colored sugar if desired.