Looking for an easy decorated sugar cookie recipe? These dairy free sugar cookie cutouts require no chill time and they turn out perfectly soft and chewy. Plus, they're easy to decorate with simple buttercream frosting.
For the cookies:
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1 cup vegan butter or vegetable shortening
- 2 cups sugar
- 1 tablespoon dairy free milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs
For the frosting:
- 1 cup vegan butter or vegetable shortening
- 6 cups powdered sugar
- 2 - 4 tablespoons water
- 1 tablespoons meringue powder (optional)
- 1 teaspoons vanilla extract
For the cookies:
Preheat oven to 350˚F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer, beat vegan butter (or vegetable shortening) with sugar until light and fluffy, about 2 minutes.
Add almond milk, extract, followed by the eggs, one at a time, beating until smooth.
Add the flour mixture, about 1/2 cup at a time, beating each additional until incorporated. The dough should easily pull away from the mixer bowl when the dough is ready. If dough is too wet, add an additional 1/4 cup of flour at a time, as needed.
Roll dough to 1/4” thickness and cut out cookies as desired.
Bake for 8 - 9 minutes, or until cookie tops have set.
Remove from oven and allow cookies to cool for about 5 minutes on the cookie sheet before transferring to a cooling rack.
For the frosting:
In a large bowl with an electric mixer, beat the frosting ingredients until light and fluffy.
Frost cookies as desired.
Calories: 206kcal Carbohydrates: 33g Protein: 2g Fat: 8g Trans Fat: 1g Cholesterol: 10mg Sodium: 137mg Fiber: 0.4g Sugar: 23g