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Vegan Sugar-Butter Cookie

Course Desserts

Ingredients
  

  • 1 C Spelt Flour
  • 1 C All-Purpose Flour plus more for dusting
  • 1/2 tsp Salt
  • 1 C Vegan Butter such as Earth Balance Buttery Sticks (see note), at room temperature
  • 1/2 C Confectioners' Sugar
  • 1 tsp Pure Vanilla Extract

Instructions
 

  • Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the spelt flour, all-purpose flour, and salt until combined. Set aside. In a bowl of a stand mixer fitted with the paddle attachment for in a separate medium bowl using a fork, combine the butter and confectioners' sugar. Beat until light and fluffy, scraping down the sides as needed. Mix in the vanilla, then add the flour mixture and mix until combined. Turn the dough out onto a floured surface and form it into a ball with your hands. Place the dough between two pieces of parchment paper and roll it out to about 1/4 inch thick. Place the dough in the freezer to firm, about 30 minutes. Remove the chilled dough from the freezer. Use a cookie cutter to cut out cookies and place them on the prepared baking sheets. Return to the freezer for 20 minutes to chill. Remove from the freezer and bake the cookies until the edges begin to turn golden brown, 15 to 20 minutes. Remove from the oven and let cool on the pans for 3 to 5 minutes before transferring to a wire rack to cool completely, if desired. Store in an airtight container at room temperature for 3 to 5 days. Enjoy!

Notes

*Buttery sticks are preferable to buttery spreads
Keyword cookies, holiday recipe, vegan
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