Description
Master the science of the perfect vegan sugar cookie with this precision-engineered recipe. Designed for structural integrity and a melt-in-your-mouth texture, these cookies hold their shape beautifully for professional-grade decorating.
Ingredients
- 170g vegan butter sticks, slightly softened
- 150g granulated sugar
- 281g all-purpose flour
- 8g cornstarch
- 30ml plant milk
- 5ml vanilla extract
- 2.5ml almond extract
- 2.5g baking powder
- 3g salt
- 1.5 cups powdered sugar
- 1 tablespoon corn syrup
Instructions
- Cream the softened vegan butter for 60 seconds on medium-high speed, then add granulated sugar and beat on high for 3 minutes until pale and fluffy.
- Reduce speed and add plant milk, cornstarch, vanilla, and almond extract, mixing for 60 seconds to create a stable emulsion.
- Sift in half the flour with baking powder and salt, mixing on low, then add the remaining flour until the dough holds together when pressed.
- Roll the dough to 1/4 inch thickness between two sheets of parchment paper and refrigerate for at least 60 minutes to stabilize the fats.
- Preheat oven to 350°F (177°C) and cut chilled dough into shapes, placing them 1 inch apart on a parchment-lined tray.
- Bake for 8-10 minutes until edges are matte, cool on the tray for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar, corn syrup, extracts, and plant milk into a 15-second consistency icing and apply to completely cooled cookies.
Notes
For the most consistent results, verify that your kitchen temperature is below 72°F to prevent the plant-based fats from softening too much during the creaming stage. Using a digital scale is the only way to ensure the precise flour-to-fat ratio needed for a sharp-edged cutout cookie.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American