Vegan Vanilla Sugar Cookies

A sweet delicious cookie, perfect for the holidays!

Vegan Vanilla Sugar Cookies

INGREDIENTS

• 150 g (½ cup + 2 Tbsp) vegan stick butter (not the spreadable kind), slightly softened
  ½ cup granulated sugar
  1 Tbsp vanilla extract
  2 cups whole wheat pastry flour (or all purpose flour)
  2 packed Tbsp cornstarch
  ¼ tsp salt
  2 Tbsp unsweetened non-dairy milk
  1 cup dark chocolate chips (I love using HU gems)
  

• DIRECTIONS

1. Whisk together the butter and sugar with a fork or an electric mixer until light and fluffy, then whisk in the vanilla extract.

2. Add in the flour, cornstarch and salt and mix well.

3. Add the milk and mix to form a soft dough. (If it seems very sticky you can add a tablespoon of flour, but be careful not to add too much as it will firm up once chilled).

4. Knead the dough by hand very briefly, just until it is smooth. Form it into a disc. Place between two sheets of saran wrap and roll out to about 1/4 inch thick. Refrigerate the rolled out dough for about 15 minutes.

5. Use cookie cutters (or a round glass) to cut out as many shapes as you can. Reroll the trimmings and cut out more cookies.

6. Bake the cookies for about 15 minutes, until they are just turning pale golden around the edges. For crisper cookies, bake for about 20 minutes, until they are more uniformly golden brown.

7. Cool on the trays for a couple of minutes then transfer the cookies to a wire rack and allow to cool completely.

8. Place the chocolate into a microwave safe bowl and heat for 30 second intervals in the microwave, stirring at each interval until chocolate is melted.

9. Dip the cooled cookies into the melted chocolate (or use a spoon to drizzle the chocolate over the top) and place on a parchment lined plate. Place in the refrigerator until the chocolate is set.