Holiday shaped cut-out cookies can be a lot of work but this vegan recipe has all the buttery flavor of a traditional sugar cookie recipe and is worth the effort! Making cut out cookies during the holidays is a fun tradition in our house! Once all the cookies are cut and baked, we tend to lose steam with the decorating and usually make one or two different colored frostings and then throw some sprinkles on top. With little effort, they look festive and cute but if you are more artistic than our family, you could certainly make these cookies look fancier than pictured here! My kids are usually anxious to get them decorated so they can eat them… so we don’t go big on the decorating as you can see in the picture but they are still very festive and taste so good!!
When buying sprinkles and food coloring, I highly recommend using ones that don’t have artificial dyes and other toxic-ingredients. You’d be surprised how many brands have gelatin, egg, artificial dyes and other ingredients that I wouldn’t recommend. When shopping for toppings to decorate your cookies, look for brands that are plant-based, non-GMO & dye free. Brands that I like include Color Kitchen Food Colors and Supernatural Sprinkles. You can get both brands on Amazon; they are listed in my Amazon favorites.
The key to rolling out the dough and cutting with cookie cutters with less stickiness and less frustration is to make sure the butter is very cold. Another trick is to use a cheese grater to grate the cold butter…I find that it helps blend the dough nicely when using cold butter (I use this trick when making biscuits as well).
¾ Cup vegan butter (I like to use Earth’s Balance)
¾ Cup granulated sugar
2 Tbsp. almond milk
1 tsp. vanilla extract
2 1/4 Cups All Purpose Flour
1 Tbsp. cornstarch powder
1 tsp. baking powder
½ tsp salt
2 Cups powdered sugar
2 Tbsp. melted vegan butter
1-2 Tbsp. almond milk
½ tsp. vanilla extract
To make the cookie dough, grate the butter with a cheese grater over a large mixing bowl. Add the sugar, almond milk and vanilla extract and beat with a hand mixer until creamy. In a separate bowl, sift the flour, corn starch, baking soda and salt and then slowly add to the butter and sugar mixture. Mix until smooth; without over working the dough. Chill the dough for an hour.
Preheat oven to 375 degrees. Roll out the dough on a floured surface ¼ to ½ inch thick. Use any shape cookie cutter and place cookies onto parchment lined cookie tin; with cookies an inch apart.
Bake in the oven for 5 to 10 minutes; or until lightly golden. Cool completely on a rack and frost, decorate, share, eat & enjoy!
Going to make these on Christmas Eve! My husband can’t eat dairy so this recipe is much appreciated. I know it depends on the size of your cookie cutters but how many approx would you say this recipe makes? Thanks and happy holidays!