Ingredients:

  • 1 cup (225g) cold vegan butter sticks
  • 1 cup (200g) granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (112g) slightly softened vegan butter sticks
  • 3.5 cups (420g) powdered sugar, sifted
  • 2 tbsp unsweetened oat or almond milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer with a paddle attachment, cream the 1 cup of cold vegan butter and granulated sugar for exactly 3 minutes on medium-high until the mixture is pale and whipped.
  3. Add the egg, 2 tsp vanilla extract, and almond extract. Beat until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and sea salt. Turn the mixer to the lowest setting and gradually add the dry ingredients until the dough pulls away from the sides of the bowl.
  5. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into shapes using 3-inch cookie cutters.
  6. Transfer shapes to the prepared baking sheets and bake for 10 minutes. The cookies should be set but not browned.
  7. Prepare the frosting by creaming 1/2 cup softened vegan butter. Gradually add sifted powdered sugar, plant milk, and vanilla extract. Beat until smooth and velvety.
  8. Allow cookies to cool completely before decorating with the dairy-free buttercream frosting.