SUGAR COOKIE CUPS:

Edible sugar cookie dough:
?1/4 cup vegan butter, softened
?1/2 cup granulated sugar
?1/4 teaspoon vanilla or almond extract (almond tastes like the most authentic sugar cookies)
?2 tsp almond milk or nondairy milk of choice
?1/2 cup heat-treated all-purpose flour

Chocolate:
?250g (approx 2 cups) vegan white chocolate (I buy mine from @luminate_co) or you can use semisweet chocolate.
?1 tbsp coconut oil

Cream together vegan butter and sugar. Add the almond extract and milk and stir. Add in flour and stir to form a dough consistency. Roll out the sugar cookie dough and cut out circle shapes or simply roll individual balls of dough and press them flat. In a small pot on medium heat, add the chocolate and coconut oil and melt, stirring until silky smooth. Line a muffin tin with paper liners. Pour some chocolate in. Add a chunk of sugar cookie dough, then cover with more chocolate. Freeze or refrigerate until set, about 30 mins. Enjoy! I added frosting for a video purposes only - I don?t necessarily recommend adding it as they are already incredibly sweet!
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