Christmas Cookies: Crispy Sugar Cookies
Ingredients:
3/4 cup vegan butter, room temperature (Earth Balance works best!)
3/4 cup sugar
2 Tbsp oat milk
1 Tbsp corn starch
1 tsp vanilla extract
1/4 tsp almond extract
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
Instructions:
In the bowl of a standing mixer, mix vegan butter for about a minute until creamy.
Add sugar and cream together until fluffy - about 2 min.
Add in oat milk, corn starch, vanilla extract, and almond extract and mix until combined.
Scrape down the bowl and mix again.
Gradually add in Flour, baking powder, and salt until well-combined and a thick cookie dough is formed!
Turn out half your dough onto a well-floured surface and roll with a rolling pin until about 1/4 inch thick. Place onto floured wax or parchment paper and repeat process with the second half of your dough.
Place your rolled dough into the fridge and chill for 2 hours.
When chilled, remove from fridge and let sit on the counter for a few minutes to warm up a tiny bit. CAREFULLY remove the top wax/parchment paper from each dough sheet and cut into shapes using your favorite cookie cutters!
Place onto lined cookie sheets or just onto non-stick ones (there’s enough butter in the cookies to prevent them sticking to non-stick pans) and bake for about 10 min or until lightly browned on the bottom/around the edges.
Cool on cooling racks, and enjoy! If you are icing them, wait until cookies are cooled completely.
