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Vegan Cut-Out Chocolate Sugar Cookies (Gluten, Soy, Nut Free)
Ingredients
Scale
Equipment
Egg replacer
- 12 g (1 Tbsp + 3/4 tsp) potato protein isolate
- 30 g (2 Tbsp) water
- 5 g (1 tsp) neutral oil
Dry
- 200 g (1 1/3 cups) white rice flour
- 75 g (1/2 cup) tapioca starch
- 40 g (1/3 cup) potato starch
- 19 g (2 Tbsp) cornstarch
- 2.5 g (1/2 tsp) baking powder
- 2.5 g (1/2 tsp) baking soda
- 3 g (1/2 tsp) salt
Wet
- 135 g (1/2 cup + 1 1/2 Tbsp) vegan soy free butter, softened, OR homemade
- 180 g (3/4 cup) granulated sugar
- 100 g (about 7 Tbsp) plant-based heavy whipping cream
- 10 g (2 tsp) apple cider vinegar
- 5 g (1 tsp) vanilla extract
- 15 g (1 Tbsp) light corn syrup or invert sugar
Vegan Buttercream Frosting
*Or Click HERE for a Vegan Royal Icing
- 112 g (1/2 cup) dairy-free butter, softened
- 360 g (3 cups) powdered sugar
- 45–60 g (3–4 Tbsp) dairy-free milk
- 4 g (3/4 tsp) vanilla extract
- Optional gel food coloring
- Optional sprinkles
Instructions
- In a small bowl, whisk the potato protein, water, and oil until smooth; let rest 2 minutes.
- In another large mixing bowl, whisk all dry ingredients together.
- In a kitchen aid, cream the butter, granulated sugar, and corn syrup until light and fluffy.
- Beat in the egg replacer, heavy cream, apple cider vinegar, and vanilla until smooth.
- Fold in the dry ingredients until just combined. The dough should be firm but pliable.
- Chill the dough for 30–45 minutes.
- Roll the dough between parchment sheets to 1/4–1/3 inch thick. Chill the rolled dough 20 minutes.
- Cut shapes with cookie cutters and place on parchment-lined baking sheets.
- Bake at 350°F (175°C) for 9–11 minutes until edges are set. Cool completely.
- Beat the frosting ingredients until smooth. Frost as desired.