Vegan Sugar Cookies

Ingredients

• 0.3 cup vanilla almond plus almondmilk 
• 0.5 teaspoon almond extract 
• 2 teaspoons double-acting baking powder 
• 2 tablespoons canola oil 
• 4 teaspoons plus light
• 0.3 teaspoon cream of tartar 
• 0.3 cup dairy-free cream cheese alternative (such as Tofutti - see note in post above)
• 1 cup dairy-free margarine 
• 6 teaspoons so delicious dairy free original almond plus almondmilk 
• 3.8 cup flour all-purpose
• 36 servings perfect icing (see recipe below)
• 2 cups powdered confectioners' sugar 
• 1 teaspoon vanilla extract 
• 1 cup sugar white
• 36 servings food coloring mixed dark yellow assorted for a brown (I used tumeric to make my icing and set some aside and in cocoa powder )

Equipment

• bowl
• baking sheet
• oven
• aluminum foil
• cookie cutter

Directions

1. In a large bowl, cream together the margarine and sugar. Stir in the So Delicious Almond Milk, canola oil, and vanilla. Gradually add the flour, baking powder, cream of tartar, and cream cheese alternative. You may have to use your hands at this point to finish the mixing.Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.Preheat the oven to 350ºF (175ºC). Grease the cookie sheets or use a non-stick foil.On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4-inch thickness.
2. Cut into desired shapes with cookie cutters.
3. Place about 1 inch apart cookie on sheets.
4. Bake for 12 to 14 minutes or until the bottoms and edges just start to get light brown.
5. Remove from baking sheet and cool on wire racks.Once cool, ice with Perfect Icing and decorate as desired. Store in an airtight container.In medium bowl, stir together the confectioners’ sugar and So Delicious Almond milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
6. Add food coloring to desired intensity. Dip cookies and allow to dry overnight.