This is my all time favorite cookie recipe for the holidays. It is directly from Vegan Cookies Invade Your Cookie Jar.
Easy dough, roll, cut in any shape you like and decorate with icing, sprinkles or leave plain. Experiment with rolling the dough to various thickness for your preference. I prefer a pretty fat, soft and tender cookie.
Recipe will make 1.5-3 dozen cookies depending on size and thickness
2 1/3 cups all purpose flour
2 TBSP cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup non-hydrogenated margarine/vegan butter slightly softened (such as Earth Balance)*
1/2 cup non-hydrogenated vegetable shortening *
1 cup sugar *
2 tsp pure vanilla extract
1/2 tsp lemon extract (or other preferred flavor)
1/4 cup non-dairy milk
In a large mixing bowl, stir the flour, salt, baking powder and cornstarch together and set aside.
In a large mixing bowl or stand mixer, cream together the margarine, shortening, sugar until fluffy. Add in the vanilla and lemon extract and non-dairy milk and mix to combine.
Add half of the flour mixture and fold in and then add the remaining flour blend and mix gently until it forms a dough. You may need to remove the mixture from the bowl and knead a few times to fold in all of the mixture.
Divide into two flat discs and wrap in lactic wrap or foil and refrigerate for several hours or overnight.
Preheat oven to 350º. Line your baking sheets with parchment paper. Lightly flour a clean surface to roll out the dough with a rolling pin to about 3/8″ thickness (or your preference). Cut into shapes (I use a circular biscuit cutter.) If the dough is too stiff, allow it to warm up a bit more before rolling out again.
Place cookies on baking sheets with some space between them and bake for 8-10 minutes or until ever so slightly browned on the bottom. The thinner the cookie, the faster it will brown so keep and eye on these as they bake.
Allow cookies to cool completely before decorating.
Royal Icing/Confectioners Icing:
3-4 cups of powdered sugar (or one box/bag)
soy creamer or non-dairy milk
Add one TBSP of milk/creamer at a time and whisk into the sugar.
For Royal Icing, the sugar should just be moistened and the icing very thick and can be piped with a pastry bag.
Confectioners icing can be thinner for dipping the tops of the cookies in for spreading a finer layer on the top.
Add sprinkles of your choice.