Vegan Sugar Cookies

Ingredients:

½ c vegan butter (i.e. Earth balance), softened

½ c organic cane sugar (+extra for topping)

¼ c brown sugar

¼ c pumpkin puree

1 tsp pure vanilla extract

1.75 c unbleached all-purpose flour (+extra for rolling into shapes)

½ tbsp. cornstarch

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1-2 tsp almond milk

Directions:

1. Add softened butter to a large mixing bowl and mix with mixer.

2. Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.

3. Set your sifter over something that will catch the falling ingredients and add flour, cornstarch, salt, baking soda, and baking powder. Use a spoon to briefly stir, then sift over butter and sugar mixture.

4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until you’ve formed a soft dough. If dough gets too thick, switch to a wooden spoon. If it appears too wet, mix in a bit more flour.

5. Cover and freeze dough for 15 minutes or refrigerate for 30-45 minutes (up to overnight).

6. Five minutes before baking, preheat your oven to 350 degrees and position rack in the center of the oven.

7. Scoop out a heaping 1 tbsp amount of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: for shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)

8. Arrange cookies on a clean baking sheet 2” apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.

9. Bake on the center rack for 10-20 minutes or until very slightly golden brown.

10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely.