Vegan Sugar Cookies

Yield: approximately 18 two-inch tall cut-out cookies

Rating: 4 of 5 - good

Ingredients

Cookies:

1 ¼ c. flour (you can do 1/2 all purpose and 1/2 whole wheat flour if you prefer)
½ c. sugar
¼ tsp. baking soda
½ c. vegan butter
1 Tbsp. water (up to 2 Tbsp if dough is thick)
1 tsp. vanilla

Icing:

Line 2 baking sheets with parchment paper; set aside.
In a mixer bowl combine flour, sugar and baking soda – blend on low just to combine. Add butter, vanilla and 1 T. water to the mixture – blend on low till just combined (add an additional 1 T. water if dough seems dry).
Divide the dough into two even pieces; roll each half between two pieces of parchment paper to 1/4”³ thick. Cut dough into desired shapes (dipping your cutter in flour between cuts), and freeze for at least 30 minutes.
Pre-heat oven to 350.
Place one sheet of dough onto a cutting board remove both pieces of parchment paper. Using a thin spatula, carefully transfer cookies to your prepared baking sheets. Bake for 7-10 minutes, till lightly browned around the edges. Transfer cookies to wire racks to cool completely.
Re-roll scraps until you’ve used up all of the dough.
When cookies are completely cooled, make icing: in a large bowl, whisk icing ingredients till smooth. Add soy milk, a teaspoon at a time, if icing is too thick. Use immediately.
Ice and decorate.

With full recipe of icing: 206 cal, 5 g fat, 0 mg cholesterol, 72 mg sodium, 40 g carb, 0 g fiber, 1 g protein

Givens Ln 2015: added 1 tsp. lemon zest, ½ tsp. orange zest; cooked 10 minutes; 2 recipes required