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Grandma Opal’s Sugar Cookies

This veganized classic sugar cookie recipe is a winner; get creative and decorate with dried fruit, candies, frosting or whatever strikes your fancy.

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Servings
2-3 cookies
Calories Cholesterol Sat Fat Carbs
113 0mg 1g 16g
Recipe Footprint (for Recipe's Default # of Servings)
2.1 Water saved (gallons) [animal consumption only]
8.4 Manure (pounds) not deposited into the environment
9.4 Grains / feed (pounds) not consumed by animals
20.6 Methane (gallons) not created by animals
251.8 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 12 minutes
Passive Time 2 hours
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 C buttery spread
  • 1/2 C granulated sugar
  • 1/2 egg replacer
  • 1 Tbsp soy milk
  • 1/4 tsp vanilla
  • 1/4 tsp lemon extract
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 12 minutes
Passive Time 2 hours
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 C buttery spread
  • 1/2 C granulated sugar
  • 1/2 egg replacer
  • 1 Tbsp soy milk
  • 1/4 tsp vanilla
  • 1/4 tsp lemon extract
Servings
2-3 cookies
Calories Cholesterol Sat Fat Carbs
113 0mg 1g 16g
Recipe Footprint (for Recipe's Default # of Servings)
2.1 Water saved (gallons) [animal consumption only]
8.4 Manure (pounds) not deposited into the environment
9.4 Grains / feed (pounds) not consumed by animals
20.6 Methane (gallons) not created by animals
251.8 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a small bowl, mix the dry ingredients.
    In a small bowl, mix the dry ingredients.
  2. In a large bowl, cream together the buttery spread and sugar until light and fluffy; add the egg replacer, milk, vanilla and lemon extract. Mix the dry ingredients into the buttery spread and sugar mixture; chill covered for at least two hours.
    In a large bowl, cream together the buttery spread and sugar until light and fluffy; add the egg replacer, milk, vanilla and lemon extract. Mix the dry ingredients into the buttery spread and sugar mixture; chill covered for at least two hours.
  3. Form the dough into a ball and let it warm to almost room temperature (but still chilled). On a floured board, roll to 1/8-inch thick; use cookie cutters, decorate and bake at 375 degrees for 10 to 12 minutes on ungreased cookie sheets. Cool the cookies and finish decorating the cookies with frosting, if desired.
    Form the dough into a ball and let it warm to almost room temperature (but still chilled). On a floured board, roll to 1/8-inch thick; use cookie cutters, decorate and bake at 375 degrees for 10 to 12 minutes on ungreased cookie sheets. Cool the cookies and finish decorating the cookies with frosting, if desired.
Recipe Notes

Credits: This was my grandma Opal's recipe and has been in the family for quite some time.

Cover and store for up to two weeks in the refrigerator or a cool location.

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