This recipe is all about silky soft, frosted sugar cookies that practically melt in your mouth. And it does not disappoint. You can 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:
1/2 cup vegan butter
1/2 cup vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
1 - 4 tablespoons non-dairy milk
vegan food coloring
sprinkles (optional)
Preheat the oven to 350° Line two large baking sheets with parchment paper.
Whisk together the dry ingredients in a medium-sized mixing bowl.
Using a stand or hand mixer in a large bowl, beat the vegan butter and white sugar together until fluffy. 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 so they won't stick to the dough, then gently pat the balls into slightly flatter shapes.
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 mixer or hand mixer, beat together the butter, vegetable shortening, powdered sugar, and vanilla extract. Add one tablespoon at a time of the non-dairy milk until you reach the desired consistency. Stir in the food coloring and adjust as needed until you achieve the right color.
Frost the cooled cookies and decorate immediately with the sprinkles if used. (If you allow the frosting to dry, the sprinkles will not stick to it.)
Store the cookies in an airtight container at room temperature and enjoy them within two to three days. You can also refrigerate them and enjoy them within a week.
