Vegan Sugar Cookies
helps to create super buttery flavor. Tip: If you want these cookies to
be super crispy and round, try using 1 1/2 cups organic confectioners’
sugar in place of the cane sugar, th
Makes about 25 to 30 cookies
1 stick (or 1/2 cup) room temperature Earth Balance buttery sticks
1 cup organic cane sugar (or 1 1/2 cups organic confectioners’ sugar—see headnote)
1 1/2 teaspoons Ener-G egg replacer, mixed with 2 tablespoons hot water
2 cups all-purpose flour, plus extra for dusting and rolling
1/2 teaspoon baking soda
- Place the Earth Balance in a stand mixer fitted with
the paddle attachment. Cream the butter, sugar, vanilla, and egg
replacer mixture on low speed, increasing to medium-low until the
mixture is fluffy.
- Whisk together the flour and baking soda. With the
mixer speed on low (about 3), add the flour mixture in thirds. Mix until the dough is even and smooth. Turn the dough out onto a dry, flat,
floured surface and divide into two balls. Flatten them into disks and
wrap each with plastic wrap. Transfer to the fridge for 15 to 20
- Preheat oven to 350° F. Flour a dry, flat surface and
remove dough from fridge. If it’s super solid, allow it to soften
slightly so that you can roll it. Use a rolling pin, roll dough to a
thickness that’s about halfway between 1/8- and 1/4-inch thick (if you
like, you can do this between sheets of wax paper to make the process
easier). Cut into shapes with cookie cutters and transfer cookies to two parchment-lined baking sheets.
- Bake the cookies for 8 to 12 minutes, or until the
edges are just barely turning golden. Transfer cookies to wire cooling
racks, and allow them to cool before enjoying.
- Editors’ note: We made the cookies using vegetable
shortening in place of Earth Balance. Since the dough was a bit brittle
and crumbly, we rolled it out between two sheets of wax paper to make
the process easier.
They’ll puff up gently in the middle and be super crispy around the