Two Ways Sugar Cookies
Two Ways Sugar Cookies
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![Preparation time]()
Prep time45 min![Ready in]()
Ready in![Servings]()
Portions12
Ingredients
Cookies
- 2 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
-
3/4 cup Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
- 3/4 cup white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Icing
- 1 1/2 cups powdered sugar, sifted
- 1-2 tablespoons oat milk
-
1 tablespoon Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 3/4 teaspoon pure vanilla extract
- a pinch of salt
- optional: gel food coloring and sprinkles
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, or a mixing bowl with a hand mixer, cream the Country Crock® Plant Butter and sugar together on medium high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla and mix until combined, scraping down the sides and bottom as needed.
- With the mixer on low, slowly add the dry ingredients. Increase the speed to medium and mix until just combined, scraping down the sides as needed.
- Form the dough into two disks. Roll out each disk on a well-floured sheet of parchment paper to ⅛-¼ inch thickness, dusting with more flour as needed. Transfer the dough on the parchment paper to a baking sheet and chill for at least 1 hour in the fridge or 15 minutes in the freezer.
- Working with one half if the dough at a time, use cookie cutters to cut out shapes. Gather the dough scraps and roll again, with more flour dusted on the table. Cut out cookies again, chilling the dough for 5-10 minutes as needed as the dough gets softer. Transfer your cut cookies to a parchment-lined baking sheet, 1.5 inches apart.
- Chill the cookies on the baking sheet in the fridge for 30 minutes or in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 350°F. Bake the cookies for 10-12 minutes, until just set and the bottom edges begin to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before using a thin metal spatula to transfer them to a wire rack to cool completely before icing. Repeat with the remaining cookies.
- While the cookies cool, make the icing. In a medium bowl, whisk the powdered sugar with 3 tablespoons of oat milk, the plant butter, vanilla, and salt until smooth. Add 1 teaspoon of milk at a time until the icing is the proper consistency. When you lift the whisk up and drizzle icing back into the bowl, the stream should sit on top for a few seconds before incorporating back into the rest of the icing. Divide icing between cups and color with gel food coloring as desired.
- To pipe the icing, fill a small pastry bag, fitted with a small round tip, with icing. Pipe an outline around the outside of the cookie with icing. Begin to flood the outline with more icing using the tip or a toothpick to move the icing to the edges. Let sit for 10 minutes until the icing sets.
- Enjoy immediately or, if you prefer softer cookies, store them in an airtight container overnight and enjoy them perfectly soft the next day.
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