It is a tradition with my kids to decorate sugar cookies for the holidays as a family – well, minus hubby, who just isn’t interested. Sometimes the kids are really good about prettily and carefully crafting their cookies. Other years, not so much…and we end up with houses turned in a funny way and becoming elephants, snowmen upended and being crafted into ice cream cones. No…I do not know why, nor do I understand. But since three out of four of them are adults, who am I to argue? lol However, it is my creations you see pictured here. 😀
- 1/2 c. Earth Balance buttery sticks
- 1/4 c. extra light olive oil
- 2 T. soy sour cream
- 2 c. evaporated cane juice crystals, or sugar
- 1 1/2 tsp. vanilla (or more)
- 4 1/2 tsp. Ener-G egg replacer powder
- 1/2 c. + 2 T. non-dairy milk (may need a smidgen more)
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 6 c. white whole wheat flour (King Arthur’s or Trader Joe’s brand)
Preheat oven to 375°. Cover cookie sheets with parchment paper.
Thoroughly cream “butter,” olive oil, sour cream, sugar, and vanilla. Add in egg replacer powder. Stir milk in little at a time, beating until well mixed. Stir in salt and baking powder. Then add the flour, mixing carefully until no dry spots remain. If dough seems crumbly, add a little bit of milk – but be very careful here – it doesn’t take much to make a soggy mess suddenly! It is the right consistency when a small ball of dough can be lightly kneaded and come together.
Roll dough into balls and flatten with a glass dipped into evaporated cane juice crystals/sugar. (You may need to rub your cookie-dough-smeared palm on the bottom of the glass before the first cookie so that the sugar will stick to it.) OR to make cut-out cookies take a good-sized lump of dough, knead it until it is more cohesive, and roll it out on the kitchen counter. You shouldn’t need any flour if you are careful and use something like a dough scraper or a thin pancake turner to gently scrape up the cut-out dough from the counter. This makes for a much nicer flavored cookie! If all else fails, use a little flour on the counter.
Bake for 6-8 minutes. Remove to cooling rack. Decorate as desired. (Or leave the sugared round ones plain.)
Yields approximately 6 dozen (depending on the size of your cookie cutters)