Vegan Sugar Cookies

My first ever vegan recipe and it turned out perfectly! These vegan sugar cookies are as delicious as the real thing. They taste buttery even without any butter. I used coconut oil and almond milk instead of dairy products.

Ingredients:

1 1/2 cups powdered sugar
1/8 tsp salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk, soymilk, or almond milk
1 tsp vanilla
2 1/2 unbleached all-purpose flour
2 tbs cornstarch
1 tap baking soda
1 tsp cream of tartar

2 cups powdered sugar
2 tbs coconut, soy, or almond milk (or more)
sprinkles or sanding sugar (optional)

Combine flour, cornstarch, baking soda and cream of tartar in a bowl.

In an electric mixer combine powdered sugar, salt, coconut oil, coconut milk, and vanilla. 

Slowly add flour mixture until combined. If dough is too crumbly, add a little more milk until it comes together. 

Cover and refrigerate at least 2 hours.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease with cooking spray. 

Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Dough may need to warm up a little before it's easy to roll out. 

Place shapes on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. 

Let sit for 5 minutes on pan then transfer a wire rack. Let cool completely.

To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.