Guaranteed sugar overload with these vegan sugar cookies topped with creamy frosting. Have fun making shapes if you have cookie cutters.
INGREDIENTS for the cookies
1/2 cup Vegan Butter from LeGrand
3/4 cup coconut sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp non-dairy milk
INGREDIENTS for the frosting
3 cups powdered sugar
1/2 cup Vegan Butter from LeGrand
1 tbsp non-dairy milk
STEPS
1. Preheat the oven to 350 °F.
2. Cream the vegan butter & sugar together and then add the vanilla extract (I don’t have a hand mixer but you could use one to make this step quicker).
3. Pour the flour in a mixing bowl and add the baking soda & salt.
4. Add the dry ingredients to the wet ingredients and mix in by hand until crumbly. Add milk and mix to create a big ball of dough. Don’t be shy to add more milk if your mix is too crumbly.
5. Tear off pieces of the dough and roll into balls & place them onto a lined baking sheet. Flatten the balls with a fork. *If you want to use cookie cutters, you would have to use a rolling pin to roll out the dough.
6. Bake in the oven for 14 minutes. Remove from the oven and allow to cool completely before decorating with the frosting.
FOR THE FROSTING
In a bowl, mix the powdered sugar with softened vegan butter until thick & creamy. Drizzle in non-dairy milk to thin.
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