Perfect Vegan Sugar Cookies

Every year for the holidays I make batches and batches of these vegan sugar cookies. I wish I could say they were my recipe, because they are just so darn good, but there are honestly no changes I could make to them to make them any better and “my own”.

I’m reposting the recipe here just in case John & Kristie’s blog goes away because seriously, it would be a crime to lose this recipe.

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PERFECT VEGAN SUGAR COOKIE RECIPE
This makes about 36 cookies according to the original recipe, but I find with my small cookie cutters I get a whole lot more. Around 68 small cookies.

1 cup margarine
3 3/4 cup all-purpose flour

1 cup white sugar
2 teaspoons baking powder

2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)

1 teaspoon vanilla extract

Directions:

1. In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.

3. On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.

If the dough is really hard to manipulate, let it come to room temperature first before rolling. It helps a lot!

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4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

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PERFECT VEGAN ICING RECIPE
2 cups confectioners’ sugar
1/2 teaspoon of almond extract

6-8 teaspoons of soy milk (Silk Vanilla)
Assorted food coloring

4 teaspoons of light corn syrup

Directions:

1.  In medium bowl, stir together confectioners’ sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

2. Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

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I 100% recommended at least trying out this recipe. I have friends who (when they hear I’m doing my holiday baking) request to just get these cookies. One wanted a whole batch!

What is your go-to holiday cookie recipe?

2 thoughts on “Perfect Vegan Sugar Cookies

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