Celebrate the holidays (or any time of year) with these easy vegan sugar cookies. This recipe makes a small batch of vegan sugar cookies—if you want a big batch of more dough to play with (especially if you're using large cookie cutters, double the batch!
Add the coconut oil, cane sugar, milk, and vanilla extract to the bowl of a stand mixer (or mix with an electric hand mixer). Cream the ingredients together on medium/high speed for a few minutes until it's well combined.
Sift the flour, baking powder and baking soda into the mixer and beat until it forms a dough.
Gently dust a clean work surface with flour. Transfer the dough to your work surface and knead it into a ball. Use a rolling pin to gently roll the dough out until it is around 1/4 inch thick. Try not to roll the dough too thin because then the cookies will be more crunchy rather than soft and crispy.
Preheat your oven to 350 degrees F. Line 2 baking trays with silicone mats or parchment paper.
Use cookie cutters to cut cookies out and place them on the baking tray. Form any dough scraps into a ball and re-roll and cut more cookies, until all of the dough is gone.
Bake the cookies on the center rack of your oven for around 10-12 minutes, or until they're golden brown on the bottom.
In the meantime, make the icing by whisking together the powdered sugar, vanilla extract, and water until smooth. Feel free to add vegan food coloring if desired. Set aside.
When the cookies are finished, transfer them to a wire rack to cool. Once they're cooled, apply the icing onto the cookies. Allow the icing to dry completely before serving or storing.