Makes 5 to 7 dozen
What you need:
1½ cups vegan butter
1 cup unbleached cane sugar
6 tablespoons water
1 tablespoon vanilla
4½ cups unbleached flour
¾ cup tapioca flour
½ teaspoon salt
Dried fruit, chopped nuts, or frosting (optional)
What you do:
1. Into a large bowl, beat together butter, sugar, water, and vanilla until light and creamy. Add remaining ingredients and stir well to form a smooth dough. Cover and chill for 1 hour or until firm.
2. On a floured work surface, roll dough out to desired thickness (⅛-inch for crispy cookies or ¼-inch for soft), cut into shapes with a knife or cookie cutters, and carefully transfer the cookies with a spatula to ungreased cookie sheets.
3. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Allow cookies to cool slightly before transferring to a rack to cool completely. Store in an airtight container.
Photo by Hannah Kaminsky
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