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Moms Sugar Cookies

What you need: 

1/2 cup vegan butter
3/4 cup sugar
1 egg replacer (
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon nondairy milk

What you do: 

1. Preheat oven to 375 degrees F. Beat thoroughly butter, vegan sugar, egg replacer, and vanilla.
2. In separate mixing bowl, sift together flour, salt, baking powder. Add flour mixture to butter mixture, and add milk and mix.
3. Form dough into balls and flatten to 1/2" thick, or you can roll dough and use cookie cutters (I find that the dough balls work best). If using cookie cutters, be sure to flour surface and rolling pin.
4. Bake for 8-10 minutes (the thicker the cookie, the more time). '

Preparation Time: 
Cooking Time: 
Recipe Category: 


This recipe is great, basic ingredients, simple to make, and addicting. When I left the recipe as it was my cookies came out really greasy and didn't seem to bake right. So with the second batch I added another 1/4 cup of flour and it turned out really good, for the other half I added lime zest, orange peel powder and cinnamon, ended up with citrus snickerdoodles, very yummy.



Your cookies are as my mother's cookies, I'm sure they are tasty.


Excellent!  i added oatmeal, peanut butter and a little bit of agave!  Mmm...i'll for sure make these again!
thanks for the recipe!! ;)b


Great cookies!
Except the dough is SUPER gooey, I had to add about 1 more cup of flour for them to be the right consistency to roll out for cookie cutting.


These were SOOO Good and easy!!  I didn't have vanilla, so I made these lemon sugar cookies.  I added 1/2 tsp of lemon extract instead of vanilla, I added 1/4 cup lemon zest, and 1 Tblsp of lemon juice instead of soy milk. They were a little on the sticky side, I added about 1/2 cup more flour. . . and that made them a little better. I just rolled into a ball, and flattened them by hand. Cooked 12 min at 190 C.  Thanks for the great easy recipe!!


These are delicious!  :)>>>  I made a double batch just as the recipe called for, except maybe cutting the butter slightly.  The cookies are nice and soft, yet firm.  The only problem was rolling them out to use cookie cutters.  They are pretty sticky. I did get them to roll out, but trying to move them to the cookie sheet morphed the shapes.  So I ended up rolling a heaping tablespoon size ball and flattening with my palm.  Perfect!


Mmmm... yummy.  I also used whole wheat flour, and in the absence of vanilla, a bit of lemon zest for extra flavouring.  I'm out of En-Er-G egg replacer, but flax-style replacer worked well in these.  The batch I baked up didn't actually make it to cooling, so I don't know how they are once they firm up and get crispy, but they're certainly a treat hot and fresh off the pan.  I'll definitely make these again.


This recipe is very good.  I didn't have regular flour so I used whole wheat flour- worked very well-  The cookies were tasty and crispy/crunchy- just how I like 'em!

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