Cooking/ Recipes

Vegan Sugar Cookies

This is my mom’s 50-year old recipe for sugar cookies, which I gave a vegan update. While they are certainly not healthy, I think it’s ok to splurge on something every once in awhile! And these heartfelt, home-made, hand-decorated cookies are certainly worth it. I have been making them for my kids since they were little for special holidays: Christmas, Valentine’s Day, Easter, St. Patrick’s Day. They used to love to help get out my box of cookie cutters to help cut out the various shapes, and then decorate them with colored sprinkles, nuts, and raisins. I hope you enjoy this classic recipe, from my family to yours. It’s a perfect way to show someone you love them this Valentine’s Day.

Ingredients
Dough
-1 ½ tablespoons egg replacer (i.e., Ener-G)
-3 tablespoons unsweetened, plain plant-based milk, plus additional
-1 teaspoon vanilla
-1 cup dairy-free margarine spread
-1 cup sugar
-3 cups flour

Icing (optional)
-2 cups powdered sugar
-¼ teaspoon vanilla
-Plain plant-based milk

Directions:

Mix egg replacer, 3 tablespoons plant-based milk, and 1 teaspoon vanilla.
Mix in margarine and sugar.
Stir in flour just until combined. Add additional plant-based milk, 1 teaspoon at a time, just to make a smooth dough that is not sticky.
Form dough into a circle, cover, and refrigerate for at least 2 hours (or overnight).
Preheat oven to 350 F.

Lightly flour a clean surface and roll out dough to ¼-inch thickness using a rolling pin that has been dusted with flour.
Cut out dough into desired shapes using cookie cutters that have been lightly floured.

Place cookies on a baking sheet, allowing space to spread slightly.
Bake for about 10 – 15 minutes, just until surface starts to turn golden.
Remove from oven and allow to cool.
To make icing: place powdered sugar in a small dish; add vanilla, and mix in just enough plant-based milk to make a smooth, spreadable consistency.
Decorate cookies with icing and decorations as desired.