Vegan Sugar Cookie for Cookie Cutters
Veganism as a dietary practice means not eating products that comes from animals. In cookies common ingredients like eggs, milk/dairy (including butter), meringue powder, and even some sugars* are not vegan.
This recipe replaces those ingredients with vegan alternatives. We tried to use ingredients that are readily available at supermarkets or online.
If you've never baked a vegan recipe before, know that you result will be slightly different than the version that includes dairy and eggs, but you'll be rewarded with a tasty cookie that everyone can enjoy!
Vegan Sugar Cookie
3 dozen 3" cookies
Vegan as a dietary practice means that animal products are not eaten. This cookie recipe omits butter, eggs, and uses vegan coconut sugar.
Cream the coconut oil and the coconut sugar until well combined.
Add the Aquafaba and the flavors one at a time. Make sure they mix in well in between additions. Mix until everything is well combined.
Add the Flour to the mixer 2 cups at a time. Scrape the bowl in between additions. Mix only until well combined. do not overmix.
Divide the dough into equal portions and roll it in between two sheets of parchment paper. Use our precision rolling pins for equal thickness of the dough. Don't chill the rolled out dough.
Once rolled, cut your cookies with any cutter that you want. If the dough is soft, refrigerate the cut out cookies for about ten minutes and then bake at 350F for 10-15 minutes.
What flour should I use for cutout cookies?
Do not use self-rising flour, because it will make your cookies expand and not hold their shape. We recommend a white all-purpose flour like King Arthur, Gold Medal, White Lily, Pillsbury, or Bob's Red Mill.
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