A vegan sugar cookie made without butter substitutes or coconut oil, but with a liquid oil instead. It is an oil-based sugar cookie without butter that is as flaky as its butter counterparts, with a tender interior and a slightly browned outer-edge that holds its shape perfectly.
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In a large bowl, sift together dry ingredients, making sure to break up any lumps in the sugar.
In a separate small bowl, mix together oil, vanilla, and one tablespoon of the non-dairy milk. Add wet to dry ingredients and stir to combine, adding the additional milk if necessary. Don't overmix the dough - it's texture should be pretty similar to a traditional sugar cookie dough.
Shape the dough gently into a disc and place between two pieces of wax paper to roll out (this makes it easier to roll without adding extra flour to the dough. Roll to a 1/4" thickness, cut out desired shapes, and transfer to lined sheets. Re-roll the scraps and repeat once (see note).
Bake at 350F for 12-20 minutes, depending on the size of your cookies (mine were 2.5" circles and took about 16 minutes). Remove when the edges have just barely started to brown. Let firm up on sheet for a few minutes before transferring to a wire rack to cool.
For the glaze
Sift icing sugar to remove any lumps. Add in brewed hibiscus tea a little at a time and stir, adding just enough to get a run-off-the spoon-consistency. Drizzle glaze over cooled cookies.
I was only able to re-roll the scraps once before the dough became too dry and wouldn't hold together easily. If you work quickly you may be able to use more of the scraps than I was able to, but once the dough starts to crumble/not hold shape easily, stop cutting and discard the scraps.