No Chill No Spread Vegan Gluten Free Rolled Sugar Cookies Recipes

NO CHILL, NO SPREAD, VEGAN, GLUTEN-FREE ROLLED SUGAR COOKIES

Steps:

• Preheat the oven to 350ºF
• Line cookie sheets with parchment paper or silicone baking mats
• In a stand mixer with the paddle attachment, cream together the margarine, shortening, and sugar on low, until just combined
• While the fats and sugar are creaming, sift together dry ingredients in a separate bowl
• Beat aquafaba, one tablespoon at a time, and vanilla into the sugar mixture on low just until incorporated
• Add the dry ingredients while mixer is on low, a half a cup at a time until it is no longer sticky and resembles Play-Doh.
• Separate your dough into equal halves, and wrap one in plastic wrap to keep it moist for when you're done rolling and cutting the first half
• Flour countertop and top of dough, and roll out the uncovered half of your dough - 1/4″ for crispy cookies and 3/8″ for soft cookies.
• Cut out cookies with your cutters of choice
• Place cookies onto parchment or silicone mat lined cookie sheets, and bake for 10-12 minutes (they should not be browning but should look dry on top if you want a soft cookie)
• Let the cookies rest for 4-5 minutes on the cookie sheet before transferring to a cooling rack
• Feel free to re-roll the scraps as many times as needed until all your dough has been used! We did a total of six times and all the cookies came out great!

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

VEGAN NO-CHILL GINGERBREAD COOKIES

Steps:

• Preheat over to 350°F Lightly grease baking sheets.
• Add oil, baking powder, sugars, molasses, soy milk, vanilla, and spices to a mixing bowl and combine with a whisk.
• Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
• When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
• Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
• Bake for eight minutes. Place baking sheets on a towel to cool (not a cooling rack). Use a spatula to loosen cookies from sheets immediately.
• Allow cookies to cool and decorate as desired.