Good new ya’ll! The classic sugar cookie can still exist in a plant-based world! Sugar cookies are a must this time of the year. I highly recommend you try this recipe I used from Minimalist Baker.
Please make these delicious treats and stay sweet to yourself and to others this season. xoxo
Ingredients:
Wet
- 1/2 cup of Earth Balance Butter, softened
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1-2 tsp dairy-free milk
- 1/4 tsp salt
Dry
- 1 3/4 cup (259 g) Bob’s Red Mill 1:1 Gluten-Free Baking Blend (or sub unbleached all purpose) + more for rolling
- 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 1/2 tsp baking powder
Directions:
Yields: 24-36 cookies (depends on the cookie cutter you use)
- Combine wet ingredients into bowl and mix on medium-high for 2-3 minutes
- Add dry ingredients until consistency becomes dough-like
- Form dough into a ball and cover with plastic wrap
- Let dough chill overnight in refrigerator
- Ready to roll out? Preheat oven to 350 degrees
- Roll out dough on a flat surface, on top of parchment paper, using gf flour as needed if too wet/sticky: I also put a piece of parchment paper between the rolling pin and the dough to make it easier; there is less stickiness 😀
- Do yo thang and use your cute cookie cutters to cut out the dough!
- Place on cookie sheet lined with parchment paper; 1 inch apart
- Bake for 8-10 minute
- Remove from cookie sheet and transfer to cooling rack
- Let cool for 15 minutes
- BE creative with your frosting and sprinkles!
HOW DO YOU MAKE VEGAN FROSTING THOUGH?
Vegan Frosting is so simple! Just mix together (on high):
+2 cups of powdered sugar
+1/4c of softened earth balance butter
+1 tsp of vanilla
+1-2 tsp of non-dairy milk. BOOM!
ENJOY!
❤ Divina
Fresh Off D I~V I N E 