Recipe: Sugar Cookies

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I had a weird week at school, but a good week in the kitchen. I brought these vegan sugar cookies to class on Halloween and topped them with star sprinkles because those are the spookiest sprinkles I have. The surprise ingredient in these sugar cookies is pumpkin – they’re on theme for this time of year!

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Ingredients

Cookies
1 c organic Earth Balance
1 c sugar, plus more for topping
1/2 c brown sugar
1/2 c pumpkin puree
2 t vanilla extract
3 1/2 c flour
1 T arrowroot powder
2 t baking powder
1 t baking soda
1/2 t sea salt
2-3 t non-dairy milk

Frosting
1/2 c organic Earth Balance
1/2 t vanilla extract
3 c powdered sugar
Splash non-dairy milk
Sprinkles (optional)

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Instructions

Cookies

  1. Add softened butter to a large mixing bowl and cream with a mixer.
  2. Add sugar, brown sugar, vanilla, and pumpkin. Beat for one minute.
  3. Sift flour, arrowroot powder, sea salt, baking soda, and baking powder over butter mixture.
  4. Mix until until just combined, being careful not to over mix.
  5. Add non-dairy milk and mix until soft dough forms. If dough appears too wet, add flour 1 T at a time.
  6. Cover and freeze dough for 15 minutes.
  7. Preheat oven to 350° F and position rack in the center of oven.
  8. Line baking sheet with parchment paper and scoop chilled dough into balls, about 1 T each. Arrange 2-3 inches apart to allow for spreading.
  9. Dip the bottom of a glass into sugar and gently mash balls down into discs to help them cook more evenly.
  10. Bake for about 10 minutes, or slightly golden brown.
  11. Remove cookies from oven and let rest on the pan for a few minutes before transferring to a plate to cool completely.

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Frosting

  1. Rinse mixing bowl clean and add butter. Beat until light and fluffy.
  2. Mix in vanilla.
  3. Add powdered sugar 1/2 c at a time and continue mixing until thick and creamy.
  4. Splash in a little non-dairy milk to thin. You want the frosting to hold shape once on the cookies, so only add a little milk. Add more powdered sugar if it gets too thin.
  5. Once completely cooled, frost cookies and top with sprinkles, if desired.
  6. Store covered leftovers at room temperature for 3-4 days.

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Yields ~36 cookies.

Adapted from 1-Bowl Vegan Sugar Cookies.


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