Sugar cookies always remind me of Christmas. Well this vegan take on a holiday classic will leave your family impressed and wanting more! Add vegan frosting and sprinkles to top them off and satisfy your sweet tooth.

Prep time: 15 minutes

Cook time: 10-12 minutes

Serving size: 2 Cookies

Servings: 24

Ingredients:

• 1 ⅓ Cup Plant-based butter
• 1 ½ Cup Granulated sugar
• 1 Tsp Vanilla extract
• 2 Tbsp AcreMade Egg Substitute 
• ½ Cup Water
• 2 Tbsp + 2 Tsp Plant-based milk
• 4 Cups Gluten-free flour blend
• 1 Tbsp Baking powder
• ½ Tsp Table salt

Method:

1. Cream butter and sugar, the add in vanilla, milk, water, and egg replacer slowly.
2. Add in rest of the ingredients and mix until a dough ball is formed.
3. Wrap ball of dough in plastic wrap and let chill in refrigerator for 1 hour.
4. Set oven to 350°F.
5. After 1 hour, roll out cookie dough on a flat surface using a decent amount of flour to avoid sticking and using a rolling pin to roll dough into a flat disc, about 8 mm thick, and cut out cookies in any shape (circles normally) and place them 1 inch apart on a nonstick cookie sheet.
6. Bake for 10-12 minutes until edges are slightly golden brown (don’t want them too crunchy).
7. Let cool on the sheet for 2 minutes then transfer to a wire rack and cool completely.
8. Place cookies in sealed container for storage.
9. Enjoy!