Christmas Cut Out Cookies (Vegan Option)

Makes: ~40 Medium
Ingredients
Cookies:
  • 1 ½ cups vegan or regular butter, softened
  • 1 ½ cups sugar
  • ¼ cup milk of choice
  • 2 Tbsp cornstarch
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 4 ½ cups all purpose flour, divided
  • 1 tsp baking powder
  • 1 tsp salt
 
Icing:
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 2 Tbsp corn syrup (makes icing shiny)
  • 2-4 Tbsp milk of choice
 
Directions
Cookies:
  1. In a large bowl, beat the butter until smooth. Add the sugar, cream into the butter and whip until light and fluffy.
  2. Add the milk through almond extract and mix until fully combined.  
  3. Add 1 cup of flour, baking powder and salt, mixing to combine. Add 1 cup of flour at a time, mixing in between, until all flour has been added. The dough should feel similar to play dough. Once done, divide into two balls.
  4. Lay out parchment paper, sprinkle flour on top of the paper and roll out dough to ¼ inch thickness. Repeat with second ball of dough. Pick up parchment paper with dough on top, place on a cookie sheet, cover with plastic wrap and refrigerate for 1 hour or overnight.
  5. Once chilled, set on the counter for 10 minutes while the oven preheats to 350 degrees F.
  6. Cut dough into desired shapes, place on a cookie sheet coated with nonstick spray and bake for 8 – 10 minutes until very lightly browned on top.
  7. Transfer to a wire wrack to cool completely before icing.
 
Icing:
  1. Whisk all icing ingredients in a bowl. If it seems too thick, add a little more milk. If it seems too thin, add more powdered sugar.
  2. Dip cookies in icing and decorate!
 
Note: ​Recipe from Nora Cooks