Some of our good friends had a birthday party for their one year old last weekend, so I brought along these sweet frosted treats to help celebrate! These roll-and-cut sugar cookies are easy to make and fun to decorate. They taste sweet and sugary, and just a little buttery, with just the right crunch-to-chewiness consistency.
Vegan Frosted Sugar Cookies
Recipe adapted from Vegan Cookies InvadeYour Cookie Jar, with (somewhat) healthier adaptions and alterations that I have successfully made in parentheses- see the book for more options for these cookies! (And tons of other great vegan cookie recipes!)
*Recipe makes a lot of cookies, so feel free to halve if you don't want lots of cookies!
- 2 and 1/3 cups all purpose flour (*Note: I have made these before with whole-wheat flour instead - the result is surprisingly still good- this makes for an admittedly much "healthier" tasting cookie, with a grainer, thicker consistency, but not overwhelmingly so. Feel free to sub in some whole wheat flour if you are looking for a somewhat healthier option. The cookies will not be as white, but if you are frosting them anyway, people may not notice!)
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup nonhydrogenated margarine + 1 Tbsp (I have subbed this for 1/4 cup margarine and 1/4 cup mashed banana- again, surprisingly, it works just fine)
- 3 Tbsp vegetable shortening (In a pinch, I have used just 1 Tbsp shortening and the remainder margarine)
- 1 cup sugar (I have subbed 1/2 sugar and 1/2 cup coconut palm sugar)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup vanilla almond or soy milk
- 2 cups powdered sugar
- 2 Tbsp vanilla almond or soy milk
- 1/4 tsp vanilla or other extract
- Mix together flour, salt, cornstarch, baking power in a bowl.
- In a separate bowl, cream the butter/shortening and sugar together with a mixer for about 3-4 min. Next beat in the extracts and milk, followed by 1/2 of flour mix. Use a fork to mix in the rest of the flour mix, until you have a large doughy ball.
- Divide the dough in half and wrap in saran wrap, patting down into large flat circles. Place in the fridge for a few hours, or overnight, to chill.
- When dough is chilled, preheat oven to 350F. Flour a large space and roll out portions of the dough with a lightly floured rolling pin. Cut into shapes and place on parchment-paper lined cookie sheets.
- Bake for about 8-10 min, until lightly golden brown around the edges. Cool on a wire rack.
- Repeat rolling & cutting with remaining dough.
- Once the cookies are cooled, decorate with frosting. You can separate it into 2-3 bowls and color each, and thin or thicken as needed by adding more milk or powdered sugar respectively.
- Allow the icing to set for at least 30 minutes before transporting anywhere!
We had a happy one-year old! (And parents, and friends!)