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Melts in Your Mouth Sugar Cookies

What you need: 

Cookies:
2/3 cup vegetable shortening
2/3 cup margarine
1 1/2 cups white sugar
2 egg replacers (http://vegweb.com/index.php?topic=7678.0)
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt Frosting:
2 cups powdered sugar
4 teaspoons light corn syrup
1/4 teaspoon almond extract
4 teaspoons nondairy milk (I use soy), as needed
food coloring, optional

What you do: 

1. Preheat oven 350 degrees F, and line cookie sheet with parchment paper. In a large bowl, cream together the margarine, shortening, and sugar.
2. Stir in the egg replacer and vanilla extract. Stir in the flour, salt, and baking powder until a soft dough forms. Roll out the dough to desired thickness (I find it easier to roll out the dough on waxed paper so it doesn't stick) and cut out your shapes.
3. Place the shapes on prepared cookie sheet about 1" apart. Bake 10-12 minutes in preheated oven. Set aside to cool completely for frosting.
4. For frosting, mix powdered sugar, almond extract, light corn syrup, and milk in a bowl. Add food coloring if desired. Frost cookies.
Happy Baking!

Preparation Time: 
30 to make 10 min
Cooking Time: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

These were extra great for me! I didn't have veg shortening, so I doubled up the earth balance--which admittedly must have added a ton of fat and calories--but made them super rich and buttery! I rolled them out pretty thick and had to back them a few extra minutes--but just so super delicious! Definitely make these cookies!

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Absolutely delicious! I halved this recipe, but because I used small cookie cutters, I ended up with about 3 dozen cookies. They were really easy to make. Thanks so much for sharing!

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These were incredible. I made them for Christmas, and my omni and vegan friends alike loved them. I accidentally overcooked the first batch, so they ended up a little hard, but other than that they were truly soft, moist and delicious cookies. Yum.
The frosting was very yummy, too. :)

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White sugar isn't vegan because it is put through a filter that uses animal bones to bleach it, so I used organic cane sugar.

Well not everyone counts bone char as NOT being vegan. Everyone has different standards. Just like how some wear leather, or wool --- or eat honey, etc.

But for those who DON'T consider white sugar vegan because of bone char... even some common labels don't use bone char: such as Western Family. The Whole Foods brand also has a vegan one.

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I made these for my Secret Santa at work and he raved about them. I did take a couple for me-they were SO yummy!! I had to add just a little water to the dough to make make it stick together. Thanks for sharing-I'm actually making more this weekend!!  :)>>> ;)b :bear2:

I have photo I will post later.

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NOMNOMNOM! I added some ground cardamom and cloves, and half lemon extract half vanilla. I also topped these with pine nuts. Super yummy with sweet tea! Great versatile easy peasy recipe, thanks! :)>>>

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White sugar isn't vegan because it is put through a filter that uses animal bones to bleach it, so I used organic cane sugar. It turned out exactly like a normal one.

There is a white sugar, the 365 brand at Whole Foods, that is "Vegan Cane Sugar." It's not terribly expensive either.

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White sugar isn't vegan because it is put through a filter that uses animal bones to bleach it, so I used organic cane sugar. It turned out exactly like a normal one.
I also didn't have shortening, so I used Tofutti sour cream and omitted the salt.
I made 2 batches, one crispy and one chewy, they are both amazing and I will definitely make these again.
And an fyi for whoever used the red food coloring, make sure it's a vegan coloring kit because red foods and coloring liquid are made with a chemical called "carmine" or "carminal acid," or "cochaniel." It comes from smashed abdomens of female shelled insects.

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These were so good.  Just like the ones from the bakery with the smiley faces on them...  THANK YOU for a vegan version.  Loved by vegans and others.  These will definitely become a family tradition.

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Taste buttery and sugary. I find if you leave a little short of 10 min like 9 or so depending on how hot your oven gets the more softer the cookie. I put them on a cooling rack right away out of the oven so the bottoms dont brown to much from the pan. But if you want it crispy then let them stay the whole 10 min. The frosting you can add more confectioners sugar to make the right consistency so it's not runny. I used cake decorating piping tools I had lying around. Let me know how it goes.
:)

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