VEGAN CUTOUT CHOCOLATE COOKIES

Vegan Cutout Chocolate Cookies image

Did we just make your favorite holiday cutout cookies vegan? You betcha we did! These vegan chocolate cookies pack a chocolaty punch, and the final sweet drizzle of chocolate on top is sure to steal the hearts of vegans and non-vegans alike. Pop on your favorite holiday film, gather the family, and bake up some vegan chocolate sugar cookies. Whether you're on mixing duty, the decorating deputy or head of tasting, your family will love these sweet treats. Plus, our vegan chocolate cookies are bound to bake your season even brighter.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 40

Number Of Ingredients 12

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Ingredients

1 1/2 cups vegan powdered sugar
1 cup (2 sticks) vegan buttery sticks, softened
2 tablespoons almond milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegan semisweet chocolate chips
1/2 teaspoon shortening
1/4 cup vegan white vanilla baking chips
Vegan sprinkles or decorator sugar, if desired

Steps:

In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g