Vegan Sugar Cookies
It's hard to imagine a classic buttery sugar cookie without the butter, but trust us, it's possible. Here, we use coconut oil instead of butter for dairy-free eggless cut-out cookies that taste delicious and are fun to make and eat. Decorate with a citrus glaze colored with a little food dye, sprinkles and/or sanding sugar as you wish.
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