Just Like Granny B's Sugar Cookies

[sarahanne4animals]

hello again! this time i added a bag of organic choco chips, they were awesome!!!   that was impulsive, oh and i didnt have silken tofu but i did have unsweetened applesauce and used 3 heaping tbsp of that.

making them again right now! its been a cookie weekend

[heartgoeshere]

fauna, how'd you make the icing for the cookies? i can never find a decent icing and i'm waiting to make these til i get a good recipe.

[Katica]

I made these, and they're delicious, but I had some issues with the dough and was wondering if anyone had any advice for me. When I first made the dough, I tried rolling it out, but it was too sticky to roll out even though I had floured my table and rolling pin liberally. So I wrapped the dough in plastic wrap and popped it in the fridge for half an hour, and then it was easier to roll out to cut out one batch of cookies, but then when I kneaded it and rolled it out again for the next batch, it cracked apart and wouldn't hold a shape. So for my last batch of cookies, I had to roll the dough into little balls and squish them down with a cookie stamp, since rolling them flat and using cookie cutters wasn't working out so well anymore. What did I do wrong here?

[theasylumkid]

wow these were delicious thanks!!! very soft and just the right amount of sweet

[phatpeechez]

Katica,

I'm sorry you had problems! This dough is more sticky than your traditional sugar cookie recipe. Also, humidity levels vary in different areas which can change the consistency of your dough. I would suggest adding more flour to the dough until it is easy enough to work with.

[orangemoon]

We absolutely LOVE these cookies!!! I make these cookies all the time for my son and I.....Thanks so much! 

[wiredalive]

These had a bit too much salt for my liking(I could taste the salt in them and I prefer that salt be very faint). Otherwise they were very yummy! I added 3tbsp more sugar than was called for, as I was not icing them. Most of the sugar I used was turbinado(almost the full 1/2 cup), and I used white flour(because cookies are a treat, after all..moderation is the key).

These are going to make great cookies to leave for santa(IE my husband) and I plan to make more in the morning to share with family! Thanks for the recipe

[wiredalive]

Oh, also, the reason people have such different experiences with how much flour they need is because flour settles, so it needs to be measured by weight in order to get an accurate idea of how much you will need. I usually measure all of my flour by weight when I make a recipe and then write it down on my cards. I neglected to do so tonight, unfortunately!

[caleb]

incredible! i made some for my woman and she adores them. i'll be using this again.

[towergirl]

Oh Yum! I've used this recipe several times. These cookies are so good. Perfect for a quick snack or any occasion. You can dress them up any way you want.  I've tried them with frosting and even drizzled chocolate sauce over them and they always come out great. They never last. Thanks for the recipe! 

[weeeven]

I just made these again and they were just as magical and delicious as i remembered! As for stickiness of the dough, for me it was just perfect-soft but not sticky, and so easy to work with. and since earth balance doesn't firm up like butter does, chilling the dough made no difference one way or the other.  One word of advice, though. Measure the tofu carefully, and add enough flavorings to cover the taste ( i use almond extract). As much as I love tofu, the last time I made these I ended up with cookies that had an unmistakeable and disturbing tofu flavor that I had to smother with icing before I could give them to my unsuspecting nonvegan friends. I do adore this recipe, though!

[faunablues]

fauna, how'd you make the icing for the cookies? i can never find a decent icing and i'm waiting to make these til i get a good recipe.

ah man, i didn't see your question til now.

I used the Perfect Vegan Icing from http://www.johnandkristie.com/archives/2005/10/perfect_sugar_c.html
Some great icing, glazes really well, but you just got to find a corn syrup that isn't high-fructose (I might have just used the unhealthy kind...) I've also use the Royal Icing from Joy of Vegan Baking for cookies too which works just as well (harder icing though) if you want to avoid corn syrup altogether.

As for the cookies, I had issues rolling and cutting. I put the dough in the fridge for it to firm up, but with enough time at room temp, the dough got too soft and moist to cut easily, so I took it out of the fridge in small batches and it worked fine. I might try using less liquid next time though.

[monieluv]

Wow - these are some GREAT cookies! I followed the recipe exactly, with one exception that I forgot to smush the tofu up first so I just added it pre-flour and ran the mixer a bit longer. Worked perfectly!

[T-Funk]

These were great.  I used Mori Nori firm instead of extra firm. Also added few more tbl of sugar like suggested.  The only changes I would maybe make is to double the recipe because it only made about a dozen which doesn't seem too worth while for me.

[lizbelden]

  I just made these, and they were great! I added the mushed tofu to the earth balance, & used 2/3 cup of sugar, 'cause I like my cookies sweet.  I rolled them into small balls, about 1 scant tsp. of dough each, and flattened them out a bit on a greased cookie sheet.  I then sprinkled them with cinnamon sugar & baked them for 14 minutes or so,until they were golden brown.  They had a great texture-crunchy outside & soft inside. 
I think next time I'll add some ginger, and cook them a bit longer.  I think they'll make amazing ginger snaps.