Vegan Butter Cookies
Servings 20
Ingredients
- 2/3 cup granulated sugar
- 1 cup + 2 tablespoons vegan butter softened to room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Optional: 2 tablespoons coarse sugar or sprinkles for rolling
Instructions
- Cream together the softened vegan butter and sugar with an electric mixer until the mixture becomes light and fluffy (2-3 minutes).
- Add vanilla extract and salt to the mixture.
- Gradually add the flour in 1/2-cup increments until the dough comes together.
- Shape the dough into a log and wrap it in parchment paper or plastic wrap. Refrigerate for 1 hour. To prevent the dough from flattening, wrap a thick dish towel around the cookie dough log.
- Preheat the oven to 400°F/205°C.
- Optional: Spread 2 tablespoons of coarse sugar on a large plate. Roll the cookie dough log in sugar to coat.
- Use a sharp knife to slice the cookies into approximately 1/2-inch thickness.
- Transfer the cookies to a baking sheet lined with parchment paper. Bake for 10-11 minutes, until the bottom edges start to brown. Remove from the oven and allow them to cool.
Notes
- To shape the dough into a log, use your hands to shape the soft and pliable dough into a rough log. Wrap it in plastic wrap or parchment paper, and roll it again to smooth out the dough.
- For cut-out cookies, refrigerate the dough for 1 hour before rolling it out to about 1/4 inch. Cut and bake (start checking at 8 minutes for thinner cookies).
- Freeze the dough for up to 6 months before baking. Defrost in the refrigerator for several hours or overnight before use.
- Make it gluten-free by substituting regular all-purpose flour with gluten-free 1-to-1 baking flour (Bob’s Red Mill brand is recommended).
- For a crispier cookie, leave them in the oven for an extra 1-2 minutes, ensuring the bottom does not look burnt or too brown.