Happy Valentine’s Day, lovelies! <3
I was up late last night baking these wonderful little sugar cookies for my loved ones today. Even though I got little sleep and burnt my finger somehow, I still feel pretty good knowing that I will make some people smile on V-Day! 🙂 Also, eating the leftover cookies kind of helps too. 😉
This recipe was taken from my previous sugar cookie recipe (you can find it here) and adapted to use plain almond milk and coconut oil (because I ran out of vegan butter and was curious how the substitute would alter the recipe). They still turned out pretty darn delicious, and I was proud of myself for baking these little bad boys all by myself AKA without my bestie who honestly does most of the work when we bake together 😛
I absolutely love the baby pink colour of these cookies (I only had to use a single drop of red food colouring — can you believe it?!) and you can achieve this colour if you separate your frosting into 2 separate bowls. I usually will add more frosting to the bowl I want to colour, and then add in some natural frosted ones to really show a nice contrast. Still working on my frosting skills, though. How do bakers get sugar cookies looking so perfeçt? It’s not fair!
Anyway, try this relatively quick and easy recipe and make someone’s day!
For the cookies: For the icing: For the sugar cookies: For icing: *This recipe makes about 24-30 cookies, depending on how thick you want them to be.
Easy Vegan Sugar Cookies
2 cups all purpose flour
3/4 cups of organic sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan butter (or 1/4 coconut oil, 1/4 butter)
1 tsp. pure vanilla extract
1 squirt of lemon juice
1/4 cup almond milk
Desired cookie cutter shapes
2 cups powdered sugar
1 tsp. vanilla extract
2 tbsp. almond milk (or more if needed)
2 tbsp. vegan butter
For the cookies:
For the icing:
For the sugar cookies:
*This recipe makes about 24-30 cookies, depending on how thick you want them to be.