Make these for any special occasion or on an “indoor day” when you want to roll out and cut your cookies into shapes and ice them. They keep their shape well! These are great with a simple, lemon-laced glaze that can be swirled with colour or simply sprinkled before baking. Also great for going crazy with icing and sprinkles! Have fun!
Golden and crisp if you roll them thinly, or soft and tender if they are thicker and baked for a shorter time. It's your choice! Either way, a very versatile and tasty treat! I am including some icing options. The dough can be made a day or two ahead and kept in the fridge or freezer for cookie emergencies!
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| Prep Time | 15 minutes |
| Cook Time | 16 minutes |
| Servings |
dozen
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Ingredients
- 1/2 cup vegan butter
- 3/4 cup white sugar
- 1/4 cup aquafaba I keep the liquid off of a can of chickpeas in a small jar in the freezer and then defrost what I need.
- 1 teaspoon vanilla
- 1/2 teaspoon almond flavouring
- 1 teaspoon freshly squeezed lemon juice
- 1 3/4 cup unbleached flour
- 1/2 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Ingredients
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Instructions
- Cream your butter until soft and fluffy. Add the sugar and beat again. Add your aquafaba and the flavourings. Beat together.
- Sift your dry ingredients together.
- Add your sifted dry ingredients and mix lightly with the whipped butter mixture. Mix just until combined. This will be a soft, tender dough.
- Make a ball of your dough and wrap it. Put it in the fridge to chill for a half hour or more. Letting the dough chill for an hour or more at this point makes the rolling and cutting much easier. You can even keep the dough wrapped in the fridge for a few days, or you can freeze it.
- When you are ready to cut and bake, heat your oven to 350 degrees F. and line your cookie sheets with parchment paper.
- Roll half your dough out between two large pieces of parchment paper. This helps the cookies stay tender, as you don't need to use much, if any, flour.
- Cut your shapes, keeping each shape close to the next, so you won't have too much scrap.It is also helpful to dust your cookie cutters with a a little flour so they don't stick. Gently shift your cookies to your lined pans.
- Gather up the scraps and gently mix them into the second half of your dough.
- Repeat until all dough is used. If you want to decorate with sprinkles alone, this is the time to add them.
- Bake until golden brown. The thinner they are and the longer you bake them, the crisper they will be. Usually about 7-8 minutes is long enough, but it depends on the size and thickness of your cookies. Watch closely so as not to burn them.
- Let cool on a cooling rack before icing. Enjoy!
- Decorating options: * The easiest way is just to sprinkle with coloured sugar or sprinkles before you bake them.
- * A colourful and fun approach is to make a thin glaze out of lemon juice and icing sugar. You can add colours and swirl a mixture on your cookies. This dries thin and shiny!
- * You can always make a vegan butter icing, make a few different colours and enjoy some creative decorating!! Don't forget more sprinkles!
- * Use this recipe to make Hazelnut Sweethearts! (highly recommended!)
- * The Melting Snowman cookies are an adorable use of this cookie!
Recipe Notes
Try making these adorable Melty Snowmen, starting with a large round sugar cookie. Using vegan marshmallows, like Dandies, a few simple decorations, (I used raisin bits for coal and pull apart red licorice for the scarf.) and a glaze made with icing sugar and lemon juice. Have fun!
This is also a great recipe to use when you want to create some special Hazelnut Sweethearts!
