Vegan Vanilla Sugar Cookies
Vegan vanilla sugar cookies - these easy vegan vanilla biscuits are great for making cut-outs as they hold their shape really well. Use this recipe as a base to decorate as you like. Perfect for birthdays, Christmas, Halloween, Easter or Valentine's day!
Servings 25 cookies
Ingredients
- 150 g (½ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) slightly softened
- 100 g (½ cup) caster (superfine) or granulated sugar
- 1 Tbsp vanilla extract
- 250 g (2 cups) plain (all-purpose) flour
- 20 g (2 packed Tbsp) cornflour (cornstarch)
- ¼ tsp salt
- 2 Tbsp unsweetened non-dairy milk (I use soy)
Instructions
- Whisk together the butter and sugar with an electric mixer until light and fluffy then whisk in the vanilla extract.
- Sift together the flour, cornflour and salt and add to the butter mixture. Stir until it starts to clump together.
- Add the milk and mix to form a soft dough. If it seems like it will be too sticky to roll out then add a tablespoon of flour. Be careful not to add too much, the dough will firm up once it is chilled.
- Knead the dough by hand very briefly, just until it is smooth.
- Form it into a disc, wrap and refrigerate for at least 30 minutes, until it is firm enough to roll out. Line two baking sheets with baking parchment.
- Roll the chilled dough out on a floured surface or between two sheets of baking parchment to about 5mm / ¼ inch thick.
- Dip your cookie cutters in flour and cut out as many shapes as you can. Re-roll the trimmings and cut out more cookies.
- Place the cookies slightly spaced apart on the baking sheets. Place the trays in the freezer for 15 minutes, or in the fridge for 30.
- Meanwhile, preheat the oven to 180°C/160°C fan/350°F/ gas mark 4.
- Bake the cookies for about 11 minutes for soft ones, until they are just turning pale golden around the edges. For crisp cookies, bake for about 15-20 minutes, until they are more uniformly golden brown.
- Cool on the trays for a couple of minutes then transfer the cookies to a wire rack and allow to cool completely before decorating and storing.
Notes
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crisp cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.
- See post above for tips, details and step-by-step photos.