Cookies are the perfect treat for Valentine's Day, and they make a sweet gift for someone special. Drop a few cookies into a clear cellophane bag, then tie it off with pink or red ribbon. It's a great way to share your love of vegan baking!
1 1/2 cups powdered sugar
1 cup vegan butter, softened
1/4 cup almond milk
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
In a large mixing bowl, cream together the powdered sugar and butter. Next, mix the almond milk, vanilla, and almond extract until well combined.
Sift together the dry ingredients: flour, salt, cornstarch, baking soda, and cream of tartar. Stir the dry ingredients into the cream mixture until combined. Refrigerate dough for 1 to 2 hours.
Preheat oven to 375° Lightly grease a cookie sheet with cooking spray. Divide dough in half. Roll each half into a 1/4-inch thickness on a generously floured surface. Use desired shapes to cut the cookie dough. Place the cutouts on a cookie sheet 2-inches apart.
Bake for 7 to 8 minutes or until edges are light brown. Remove from cookie sheet and place on a cooling rack.
Icing
2 cups powdered sugar
2 tablespoons almond milk
1/2 teaspoon pure vanilla extract
Mix the icing by combining powdered sugar, almond milk*, and vanilla. Whisk together until smooth. Separate icing into containers and add coloring. Use sprinkles if desired, or serve them straight out of the oven!
*You can use food coloring or color the icing pink or red naturally by simply omitting the milk and substituting the same amount of liquid in juice-form from any of the following:
- Strawberries
- Cherries
- Raspberries
- Beets/beetroot (boiled or juiced)
