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Ingredients
- 3 cups flour (all purpose or white, unbleached)
- 1/2 teaspoon salt (optional based on butter used)
- 1 teaspoon baking soda
- 1 cup Earth Balance vegan sticks, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons almond (or other non-dairy) milk
Preparation
Step 1
Cookies
In a medium bowl, mix flour, baking soda and salt. (If you are using a butter that already contains salt, skip the added salt. If there is not salt, add the salt to the mixture.)
In a large bowl, beat the butter and sugar until fluffy. Add the eggs one by one and the vanilla. Mix until a batter forms.
Fold the flour mixture into the batter and beat until a smooth dough forms.
Divide the dough in half and wrap in cling wrap. Refriderate for at least 1 hour.
Preheat oven to 350 degrees.
Lightly flour your surface. Roll out the dough to 1/4 inch. Continue to flip the dough as you roll it to ensure it does not stick to the surface. Use cookie cutters and transfer cookies to a baking sheet.
Place baking sheets with unbaked cookies in the fridge and let them chill for 10 minutes to ensure they do not spread in the oven.
Bake for 8-9 minutes, until edges start turning brown.
Remove pan and let cookies cool on the sheet for a few minutes then transfer to a wire rack. Once completely cool, frost.