Sugar Cookies
Cookies:
1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1 egg replacer (I used EnerG egg substitute)
1 teaspoon vanilla
1/2 teaspoon almond or lemon extract
2 1/2 cups all-purpose or wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar Frosting:
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons nondairy milk
1. For cookies, mix powdered sugar, margarine, egg (prepared as per package directions), vanilla, and almond (or lemon) extract. Mix in flour, baking soda and cream of tartar.
2. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees F and lightly grease a cookie sheet. Divide dough into halves. Roll each half 3/8" thick on lightly floured cloth-covered board.
3. Cut into shapes. Place cookies on prepared sheet. Bake until edges are light brown, 7 to 8 minutes.
4. For frosting, mix powdered sugar and vanilla. Stir in milk substitute until frosting is smooth and of spreading consistency.
SO HOW'D IT GO?
I used Wilton butter flavor. It has propylene glycol, which, in general, may or may not be vegan, but I've seen multiple people posting that they called Wilton who affirmed that their butter flavor is in fact vegan.
i was going to post that this recipe is sub par bc mine were all flat and way too buttery. then i realized that i only added half of the amount of flour. doh! trying these out second time around...
;)b This is the recipe I would always use with my mom to make sugar cookies at Christmas, only veganized! Delicious! Even all my non-vegan family members gobbled them up! I used white whole wheat flour and almond extract. For the frosting I used the standard powdered sugar recipe and I used berry juice and turmeric to color it!
Oh, I also substituted artificial butter flavoring for the almond, which I think contributed to their deliciousness.
What brand artificial butter flavoring do you use? The only one I've found is Wilton and has non-vegan derivatives :(
Oh, I also substituted artificial butter flavoring for the almond, which I think contributed to their deliciousness.
These were amazing; probably the best sugar cookies I've had, vegan or otherwise. I made them for a UFO-themed event, so I cut them out in alien head shapes, cut out the eyes, and filled them with smashed jolly ranchers. Then I covered them in green frosting from this recipe: http://www.christmascookierecipes.org/lofthouse-style-frosting.html (just subbed the milk, of course), and they were amazing. Everyone loved them and they were still just as delicious (if not more so) three days later. Yum!
These cookies taste amazing. My only issue is that I can only get about one sheet's worth of cookies before the dough gets too soft and is just totally unworkable. It may be because I didn't have the cream of tartar and had to omit it. Regardless, these are totally delicious. Next time I'll try it with the cream of tartar, and we'll see if that makes a difference. Love these cookies!
These are really great cookies. I made them with whole wheat flour, but I think they will be better with all purpose. Either way, they rock!!!
this has become my go to all around cookie dough. i have used lemon extract, mint extract, coconut and pineapple extract for pina colada, and i have made regular roll out sugar cookies. when i add the extracts i usually make them as a drop cookie. when i make them as a drop cookie i usually have to add a little coconut milk to them.
i have found that when i bake i usually have to add a small amount of liquid. i don't know if that is because of the flour i use or just the environment i live in. over time i have found that if i add half the flour and mix it all in then add the other half and mix it in the dough is MUCH easier to work with. refrigerating the dough is a crucial step. i like to make the dough the night before and let it fridge until the next day.
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