Vegan Sugar Cookies


1 1/2 cups powdered sugar 

1/8 teaspoon salt 

1 cup soft but not melted coconut oil 

1/4 cup unsweetened coconut milk, soymilk, or almond milk 

1 teaspoon vanilla 

2 1/2 cups unbleached all-purpose flour 

2 tablespoons cornstarch 

1 teaspoon baking soda 

1 teaspoon cream of tartar 


2 cups powdered sugar 

2 tablespoons coconut, soy, or almond milk 

sprinkles or sanding sugar (optional) 

In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine. Stir in flour, conrstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until the dough comes together. Cover and refrigerate at least 2 hours. 

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Divide dough in half. Dough may need to warm up a little before it's easy to roll. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Place on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. Cool on a wire rack. 

To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.