Vegan Sugar Cookies
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.Advertisement
Cream coconut oil and sugar in a large bowl with an electric mixer until light and fluffy. Add water, lemon zest and vanilla; beat until well combined. Gradually add the dry ingredients, beating at low speed until well combined. Divide the dough into 4 pieces and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Working with 1 piece of dough at a time (keep remaining dough refrigerated while you work), roll the dough between 2 pieces of parchment until about 1/4-inch thick. Lift off the top sheet of parchment. Using 2- to 3-inch cookie cutters, cut out shapes. Using a metal spatula, transfer the cookies to a prepared baking sheet (see Tip). Reserve the scraps to reroll. Repeat with the remaining pieces of dough and scraps.
Bake cookies, one baking sheet at a time, until lightly browned around the edges, 10 to 16 minutes.
To make ahead: Refrigerate dough (Steps 1 and 2) for up to 4 days. Let dough stand at room temperature for 30 minutes before rolling.
Tip: If you have trouble transferring the cookies to the baking sheet, leave the cookies on the parchment and peel away excess dough, leaving the cut-out shapes on the parchment. If the dough is too soft to peel away easily, place the parchment on a baking sheet and freeze for 10 to 20 minutes. Carefully transfer the parchment with the cookies to a baking sheet and bake as directed in Step 5.
1/2 fat, 1/2 starch