I’m alway on the lookout for great vegan sugar cookie recipes. I love this recipe because of how well the cookies hold their shape and don’t spread. Not too sweet and not too crunchy, juuuust right. These were ‘painted’ by dipping a tooth pick into food colouring then ‘drawing’ in the still-wet glaze.
Easy Vegan Sugar Cookies (yields 20-24 cookies)
Ingredients 2 3/4 – 3 cup all-purpose flour 2 tsp baking powder 1 cup evaporated cane sugar 3/4 cup vegan butter 1/4 cup soymilk 1/4 cup Vegg (or Ener-g egg replacer) 2 tsp vanilla extract 1/2 tsp salt Glaze 1 cup powdered sugar 1-2 tbsp soymilk 1 tsp almond extract (or clear vanilla extract) 1/2 tsp cream of tartarWith an electric mixer, beat together vegan butter, sugar, soymilk, Vegg, vanilla, and salt. Add in the flour and baking powder and mix, just until combined. Shape dough into a roll or ball and wrap in plastic. Chill for about an hour.
Preheat oven to 375° and remove dough from wrapping. If you rolled it into a log, take a sharp knife and cut rounds at 1/4”. If rolled into a ball, dust your counter with flour, roll-out dough, and cut into desired shapes. Bake on a very lightly greased cookie sheet for 8-10 minutes until edges are just starting to turn gold. Remove from oven and allow to firm on pan for 2 minutes before transferring to a cooling rack. When cool, dip into glaze and return to rack to allow glaze to harden.