Vegan Sugar Cookies
One portion of this dish contains approximately 1g of protein, 10g of fat, and a total of 261 calories. This recipe serves 36. Head to the store and pick up powdered confectioners' sugar, flour, so flavorful dairy free original almond plus almondmilk, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a dairy free diet.
Instructions
In a large bowl, cream together the margarine and sugar. Stir in the So Delicious Almond Milk, canola oil, and vanilla. Gradually add the flour, baking powder, cream of tartar, and cream cheese alternative. You may have to use your hands at this point to finish the mixing.Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.Preheat the oven to 350ºF (175ºC). Grease the cookie sheets or use a non-stick foil.On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4-inch thickness.
Cut into desired shapes with cookie cutters.
Place about 1 inch apart cookie on sheets.
Bake for 12 to 14 minutes or until the bottoms and edges just start to get light brown.
Remove from baking sheet and cool on wire racks.Once cool, ice with Perfect Icing and decorate as desired. Store in an airtight container.In medium bowl, stir together the confectioners’ sugar and So Delicious Almond milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Add food coloring to desired intensity. Dip cookies and allow to dry overnight.