One Bowl Sugar Cookies
One Bowl Sugar Cookies
By: Rachel's Tea
- Butter 1/2 cup
- Sugar (plus more for topping) 1/2 cup
- Brown sugar 1/4 cup
- Pumpkin puree 1/4 cup
- Pure vanilla extract 1 tsp
- Unbleached all-purpose flour 3/4 cup
- Arrowroot powder (for thickening) 1/2 tbsp
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Salt 1/4 tsp Frosting:
- Vegan butter 1/2 cup
- Powdered sugar 3 cups
- Splash non-dairy milk (almond milk)
Note: These are the perfect cookies for Christmas!! You can create colored icing with a
little food coloring. This recipe makes about 20 cookies
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For A Delicious Breakfast!
- Add softened butter to a large mixing bowl and cream with a mixer.
- Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
- Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
- Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.
- Cover and freeze dough for 15 minutes or refrigerate for 30-45 minutes (up to overnight).
- Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.
- Scoop out heaping 1 Tbsp. amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
- Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
- Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes // amount as original recipe is written // adjust if altering batch size), or very slightly golden brown.
- Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
- FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
- Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
- Add coloring to your preference.
- Once cooled, frost cookies and top with sprinkles
- Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).