Perfect for cookie cutters of all shapes and sizes, these Sugar Cookie Cutouts are easy – and fun to make. With simple substitutions, there's no reason you can't make cookies that are delicious and compassionate. In this recipe, I used an egg replacer product (Ener-G Egg replacer) made mainly from tapioca and potato starch, with a leavening agent added. Commonly found in the baking isle or the healthy foods isle of many grocery stores, it works well in many recipes for baked goods, though I'll let you in on a little secret; many times I omit the egg replacer when it's called for. Recipes that use eggs to help the finished product rise can often achieve the same effect by using baking soda or baking powder.
These cookies are tender-crisp when rolled out to about 1/4 inch thickness. Roll them thinner for a crisper cookie. Sprinkle with sugar before baking, frost them when they're done, or eat them straight out of the oven, these are the perfect sweet treat to keep on hand or to give away to someone special.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Cream together, by hand or with an electric mixer, the vegan butter and sugar. Beat until light and fluffy. Stir in vanilla and almond extract.
Put flour, cornstarch, baking powder, and salt in a small bowl and stir to combine. Mix into the butter until the dough is firm, not too wet, and has a good consistency for rolling. Take half the dough and place it on a lightly floured surface. Sprinkle a little flour on top, and roll to about 1/8-inch thickness. Cut shapes with cookie cutters. Decorate, with sprinkles or colored sugar, if you choose. Use a spatula to gently lift cookies onto a prepared baking tray. Place the tray in the oven and bake for 8 to 10 minutes, or until cookies are lightly browned on bottoms and around edges. Remove the tray from the oven and place cookies on a wire rack to cool. Store in an airtight container for two weeks.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Cream together, by hand or with an electric mixer, the vegan butter and sugar. Beat until light and fluffy. Stir in vanilla and almond extract.
Put flour, cornstarch, baking powder, and salt in a small bowl and stir to combine. Mix into the butter until the dough is firm, not too wet, and has a good consistency for rolling. Take half the dough and place it on a lightly floured surface. Sprinkle a little flour on top, and roll to about 1/8-inch thickness. Cut shapes with cookie cutters. Decorate, with sprinkles or colored sugar, if you choose. Use a spatula to gently lift cookies onto a prepared baking tray. Place the tray in the oven and bake for 8 to 10 minutes, or until cookies are lightly browned on bottoms and around edges. Remove the tray from the oven and place cookies on a wire rack to cool. Store in an airtight container for two weeks.
