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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- 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
In a small bowl, mix the dry ingredients.
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.
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.
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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