Description

A scientifically crafted vegan cookie that uses almond extract and cornstarch to achieve a perfectly tender, no-spread texture. These professional-grade sugar cookies are ideal for precision decorating and boast a sophisticated flavor profile.

Ingredients

1 cup vegan butter sticks, softened
1 cup granulated sugar
2 tablespoons plant milk
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 to 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon light corn syrup
1-2 tablespoons plant milk

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Instructions

Cream the softened vegan butter for 60 seconds, then add granulated sugar and beat on high for 3 minutes until light and fluffy.
Mix in the plant milk, cornstarch, vanilla, and almond extract for one minute, scraping down the sides of the bowl.
On low speed, gradually add the flour, baking powder, and salt until a pliable, clay-like dough forms.
Roll the dough between two sheets of parchment paper to 1/4 inch thickness and chill in the refrigerator for at least 60 minutes.
Preheat oven to 350°F, cut shapes from the chilled dough, and bake on a parchment-lined sheet for 8 to 10 minutes until matte on top.
Cool cookies on the tray for 5 minutes before whisking together powdered sugar, vanilla, almond extract, corn syrup, and plant milk to create a glossy icing for decorating.

Notes

For the best results, ensure your vegan butter is in stick form rather than a tub to maintain the proper fat-to-water ratio for a crisp edge. Always allow the decorated cookies to air dry for several hours to let the icing set into a beautiful, hard glaze.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American