Vegan Cut Out Sugar Cookies Recipes

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.

Steps:

• Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
• Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
• Bake in the preheated oven until set, 10 to 12 minutes.

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:

• In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
• Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
• Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
• Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.