I have another sugar cookie recipe on my blog that uses far less fat in it with a cakey texture if that is what you are looking to make. However, if you want a bakery-style, old-fashioned sugar cookie with full flavor and great texture, you simply must try these. I decided to pull out my mom’s recipe and back-track to keep the old richness with the new veganism.
Since we’re all busy this time of the year, I’m going to keep this short and just get you the recipe. Have a wonderful, merry Christmas, Hanukkah, and anything else you celebrate. If you want a frosting recipe, click here.
- 1 c. Earth Balance buttery sticks, softened
- 1/2 c. coconut oil, softened
- 2 T. soy sour cream (or more coconut oil)
- 2 c. evaporated cane juice crystals (or sugar) plus more for top of cookies
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 4 1/2 tsp. Ener-G egg replacer powder
- 1/2 c. non-dairy milk
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 6 c. King Arthur’s white whole wheat flour, or w.w. pastry flour
Preheat oven to 375 degrees. Line the cookie sheets with parchment paper. Thoroughly cream margarine, evaporated cane juice, and vanilla. Add egg replacer powder, stirring thoroughly. Gradually beat in the milk by hand, or use a mixer and do it all at once. Continue beating until fluffy and no separation remains. Stir in salt and baking powder well, then flour immediately afterwards. Stir until no dry spots remain. If necessary, add another T. or so of milk.
Roll dough into balls, place on cookie sheets, and flatten with a glass dipped into more of the evaporated cane juice crystals, or a cookie stamp. (After you have rolled the cookie dough into balls, you may need to rub your hand on the bottom of the glass the first time so that the sugar will stick to it.) Bake for 6-8 minutes. Cool slightly and remove to cooling rack.
If you wish to roll cookies out for cut-outs, chill the dough for an hour or more. Use a metal spatula or dough scraper to gently lift the cookies from the countertop so they keep their shapes. If you do this, you will not need to flour the countertop at all, which makes a tastier cookie.