Christmas Cut Out Cookies
We can’t have Christmas without our traditional cut out cookies! My family has been making this recipe for as long as I can remember. It’s been passed down through generations because it’s *that* good. The original recipe uses butter, but I tweaked this one to make it dairy free for my daughter to be able to enjoy too! Feel free to use butter or any butter substitute for this recipe.
A few quick tips before we dive into the directions:
You want your butter to be nice and soft before starting this recipe.
Make sure to remove the cookies from the tray immediately after baking so they don’t stick.
And don’t skimp on the sprinkles! They’re the most fun part 😉
Ingredients:
- 1 cup softened earth balance vegan butter
- 1.5 cups powdered sugar
- 1 egg
- 1 tsp. vanilla
- 2.5 cups flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/4 tsp. salt
Buttercream Ingredients:
- 3/4 cup softened earth balance vegan butter
- 4-6 cups powdered sugar
- 1 tsp vanilla
- 2-4 tbsp almond milk (or heavy cream for non dairy option)
Directions:
Preheat oven to 350. Combine powdered sugar and butter together until creamy. Add egg and vanilla and mix again. Add flour, baking soda, cream of tartar, and salt and mix until dough is completely combined. Form dough into a ball and wrap in plastic wrap, then place in the refrigerator to chill for at least 10 minutes. Once dough has chilled, roll out onto a surface dusted with powdered sugar. Roll dough until about 1/8 inch thick then cut out in any shapes you like! Gently transfer cookies to an ungreased cookie sheet. Bake for 8-10 minutes until edges are lightly golden brown. Immediately transfer to cooling rack and let cool completely before icing.
To make buttercream, cream together butter and powdered sugar. Add vanilla and almond milk. Combine until smooth and add more powdered sugar or milk until desired consistency is reached. Once finished, ice your cooled cookies and enjoy!
