Making holiday sugar cookie cutouts can be fun or tiresome, usually depending upon how the final product turns out and how long it takes. Start enjoying the entire process now because this vegan sugar cookie recipe is exquisite.
These cookies are a great balance between sugar cookie and butter cookie. They have a perfect taste and texture that is complemented by the glossy icing.
Do plan ahead with these cookies. It’s best to let the dough chill in the refrigerator at least two hours or even overnight.
Frosting these cookies is a snap because you can just dip them in this icing. The icing does harden somewhat quickly, so make sure you have time to dip them as soon as you make the icing. Enjoy!
Cutting out cookie shapes Jessica Osterberg
Best Vegan Sugar Cookies
Ingredients:
¼ cup vanilla soy yogurt (like Wildwood)
¼ cup silken tofu (like Mori-Nu)
3 teaspoons Ener-G egg replacer
3 tablespoons water
¾ cup vegan margarine, softened (like Earth Balance)
1 cup white sugar
1 teaspoon almond extract
3-¾ cups all-purpose flour
2 teaspoons baking powder
Directions:
Place soy yogurt and tofu in blender or food processor. Blend until smooth. Add egg replacer and water and blend an additional 30 seconds. Set aside. In a large bowl cream together margarine and sugar. Add yogurt mixture from blender and almond extract and mix well. Gradually add flour and baking powder.
Form dough into a log and wrap in plastic wrap or aluminum foil. Place in refrigerator for two hours or overnight.
Preheat oven to 350 degrees. Grease cookie sheets or place silicon baking sheet on cookie sheet. Roll out dough on lightly floured surface until it about ¼ inch thick. Cut out shapes with cookie cutters and place about one inch apart on cookie sheet.
Bake 12-14 minutes until bottom and edges just barely start to brown. Let cool on cookie sheet for a few minutes then transfer to wire rack or aluminum foil.
Makes about 36 cookies
Sugar cookie shapes before baking
Best Vegan Sugar Cookie Icing
Ingredients:
2 cups confectioners’ sugar
8-10 teaspoons soymilk
6 teaspoons light agave syrup
½ teaspoon almond extract
Food coloring if desired
Directions:
Mix together sugar and milk until smooth. Mix in agave and almond extract until icing is smooth and glossy. Add more agave and very small amounts of soymilk if icing is too thick. Add food coloring if desired. Dip cookies in icing and decorate. Allow cookies to dry overnight or place in refrigerator on cookie sheets.
Makes enough to coat about 24 cookies
Comments
Everything looks great, but I wouldn't put cookies in the refrigerator. They'll dry out!
My girls and I made these and they are delicious! I did substitute vanilla extract (tsp than in original recipie) and used light corn syrup since I didn't have almond extract or agave. Will definitely make them again next year! I did put them in the fridge for a little bit after adding the icing and that helped the icing set without seeming to dry them out.
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