Vegan Sugar Cookies (Introducing The 12 Days of Goodness)

On the first day of goodness the Culinary Cousins give to you... the best darn vegan sugar cookies you will ever sink your teeth into! For our first Christmas season as amateur food bloggers, we've decided to take our own delicious twist on the 12 days of Christmas, bringing you a new tasty and festive recipe every single day leading up to Christmas Eve! We hope you're as excited as we are. We have a variety of sweet treats and savoury dishes lined up to make sure you are eating well this holiday season. And be warned: most of these recipes will not be healthy... in the least. But that's what this time of year is all about! Eating way too much food and getting a tad plumper than usual! But don't worry, you'll burn it all off with your dedication to your New Year's resolution of getting in shape, right??

Anyway, we wanted to start our 12 days with a bang which is why we present to you the greatest sugar cookie recipe of all time! And no, we are not biased at all. We are pretty proud of this one, mostly for its taste rather than presentation, as we learned that cookie decorating isn't exactly our calling (sorry that they didn't turn out as professional looking as we had hoped, but A+ for effort!). We did, however, discover a perfect classic Christmas cookie recipe that has quickly climbed very high on our list of successful baking endeavours. So welcome to this year's 12 Days of Goodness and let's get baking!

Ingredients:

2 cups all purpose flour

3/4 cup white sugar

1/2 cup vegan margarine or butter

1/2 tsp vanilla

1/4 tsp salt

1 tsp baking soda

4.5 tablespoons almond milk (or your preferred plant-based milk)

For the icing:

Store bought (sorry but it truly is the best option) Betty Crocker Cream Cheese Frosting. YEP, it's vegan somehow.

Food colouring for Christmas colours

Instructions:

Preheat oven to 350F.

Cream together the butter, sugar, and vanilla.

In a separate bowl, mix the flour, baking soda, and salt together.

Pour the wet mixture into the dry mixture and combine until crumbly.

Add in the almond milk, 1 tablespoon at a time, until you achieve a soft doughy consistency.

Roll the dough out on a floured surface until it is roughly 1/2 inch in thickness. Use cookie cutters if you have some or just use a round cup to cut out the dough.

Line a tray with parchment paper and place the cookies about an inch apart.

Bake for 10 minutes and let them cool for another 10 before serving or decorating.

Final step: Make sure you are not alone when making these because you WILL want to eat every single one of them and will end up in a sugar cookie induced food coma.

So there you have it! These cookies are truly amazing. They taste just like the sugar cookies we grew up loving and I promise you would have no CLUE that they are vegan.