Feb 12 2013

Vegan Sugar Cookie Recipe

Sugar cookies for Valentine’s Day are mandatory and luckily they are one of the easiest desserts to veganize!

The only non-vegan ingredient in most sugar cookie recipes is the egg, and with so many great egg replacers it’s not at all a big deal. I like Ener-G, but feel free to use whatever replacer you like.

Truth be told, the kids and I felt a little sick after making these from eating too much batter, so good luck to you  with the restraint because we certainly didn’t have any.

Cookie Ingredients:

2 and 3/4 cups all purpose flour – I like Bob’s Red Mill gluten-free all purpose baking flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup Earth Balance natural buttery spread

1 and 1/2 cups white sugar

Ener-G Egg Replacer – the equivalent of one egg.

1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375 degrees.

2. In a mixing bowl, mix together the flour, baking soda, and baking powder. Set aside.

3. In a mixer, beat the butter and sugar until smooth

4. Add the egg replacer and vanilla. Mix thoroughly.

5. Gradually add the dry ingredients into the wet ingredients and mix together.

6. Refrigerate for 30 minutes.

7. Flour the counter top. Roll the dough into a ball, and flour as well. Put a little more flour on your rolling pin, and roll out dough to desired thickness.

8. Cut out shapes, and place on greased pan.

9. Bake for 8-10 minutes–until the sides are golden but not burnt.

10. Remove from the oven, let cool on the baking sheet for three minutes and then move them to cooling racks.

Icing Ingredients:

2 C. powdered sugar
1 Tb. non-dairy butter, softened (I use Earth Balance)
1-2 Tb. non-dairy milk
1/2 tsp. pure vanilla extract
Icing Directions:
In large bowl, add powdered sugar, then mix in the butter by hand with a large wooden spoon.
Stir in vanilla.  Slowly add in the milk, 1 tablespoon at a time.
 Continue to stir until completely smooth with no clumps.
Add food coloring if you wish.

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