Simple Vegan Sugar Cookies - cooking recipe

Ingredients

1 1/2 cups confectioners' sugar
1 cup butter-flavored shortening (such as Crisco(R))
1/4 cup white sugar
1/4 cup coconut milk
2 tablespoons water
1 1/2 teaspoons dry egg replacer (such as Ener-G(R))
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon cream of tartar

Preparation

Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
Bake in the preheated oven until set, 10 to 12 minutes.