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Ingredients
- Dough
- 1/2 cup vegan butter
- 1/2 cup cane sugar
- 1 tsp pure vanilla extract
- 3 tbsp vegan sour cream
- Pinch of sea salt
- 1/4 tsp baking soda
- 1 1/4 cups unbleached flour
- Icing
- 1 cup powdered cane sugar
- 7-8 tsp water
- Sprinkles, optional
Preparation
Step 1
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large mixing bowl, cream the butter, sugar, vanilla extract and sour cream using a hand mixer on high speed; mix for 1-2 minutes, or until light and fluffy. Mix in the salt, baking soda and flour; beat just until combined. Using a 1 1/2 teaspoon cookie scoop, drop the dough onto the prepared baking sheet. Sprinkle with sanding sugar, if desired. Bake at 350˚F for 8-9 minutes. Allow to cool on baking sheet for 5 minutes then transfer to a cooling rack. To make the icing, stir together the powdered sugar and water. Dip the top of each cookie into the icing and cover with sprinkle. Store in an air tight container for up to five days.
Yield: 65-70 bite sized cookies