Vegan Sugar Cookies
December 31, 2018
I know there are a lot of sugar cookie recipes out there, but I’ve never tried one I liked more than this one. They are soft and moist, not crunchy – I don’t like crunchy cookies. I got this from my mom and made a few small changes to “veganize” it, and you know what? They taste just as good as the originals! Great for any holiday depending on your cookie cutter collection!
Here’s the recipe:
Cookies
3/4 cup Earth Balance margarine (1 and 1/2 Sticks)
3/4 cup cane sugar
2 “eggs” substitute (we use Bob’s Red Mill)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
4 tablespoons almond milk
Frosting
1 cup powdered sugar
1 1/2 tablespoons almond milk
Chop up the margarine and either microwave to soften or let sit at room temperature for a bit to help in mixing, place in a large bowl. Add sugar, “eggs” and vanilla – mix thoroughly. I use a hand mixer, but you can mix by hand. Once mixed, add the flour, baking powder, salt and almond milk and mix again to finish the dough.
Roll out on parchment paper with plenty of extra flour to keep it from sticking to your rolling pin and the paper. Cut out cookies to your liking! Bake at 400 degrees for 6 to 8 minutes (depending on your cookie size and thickness). Frost and add sprinkles as you desire. Enjoy!
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