This recipe is all about silky soft, frosted sugar cookies that practically melt in your mouth. And it does not disappoint. Switch up the color of your frosting for other holidays or occasions.
Here's what you need:
For the cookies:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups vegan butter
1 1/2 cups white sugar
1 cup non-dairy milk
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
For the frosting:
Preheat the oven to 350° Line two large baking sheets with parchment paper.
Whisk together the dry ingredients in a medium-sized mixing bowl.
Beat the vegan butter and white sugar until fluffy using a stand or hand mixer and a large bowl. Stir in the milk, vinegar, vanilla, and almond extract. Add the dry ingredients to the creamed mixture and mix until well combined. The dough will be very soft.
Place the cookie dough in the fridge for 45 minutes to 1 hour if time allows. The cookie dough is a little easier to work with when it's chilled.
Lightly spray a cookie scoop or large spoon with cooking oil, and scoop two tablespoons of the cookie dough onto the lined baking sheet. Repeat until the tray is full, spacing the cookies about 3 inches apart. Lightly wet your fingers, or use the damp bottom of a glass to keep it from sticking, and slightly flatten each ball.
Bake for 12 - 14 minutes or until the bottoms are lightly golden. Allow the cookies to cool completely before frosting.
Meanwhile, make the frosting. Using a stand or hand mixer, beat the butter, vegetable shortening, powdered sugar, and vanilla extract. Add one tablespoon of the non-dairy milk at a time until you've reached the desired consistency. Stir in the food coloring and adjust until you capture the right color for your cookies.
Frost the cooled cookies and decorate immediately with the sprinkles if using. (don't allow the frosting to dry, or the sprinkles won't stick).
Store the cookies in an air-tight container at room temperature and enjoy them within two to three days. Or refrigerate and enjoy within a week.