The kids wanted to make traditional roll and cut sugar cookies for Halloween. I decided to try this recipe so I could have one too. It’s from Vegan Cookies Invade Your Cookie Jar:
2 1/2 C all-purpose flour
2 T cornstarch
1/4 t salt
1/4 t baking powder
1/2 C non-hydrogenated margarine (Earth Balance) – slightly softened
1/2 C non-hydrogenated vegetable shortening
1 C cugar
2 t pure vanilla extract
1/2 t almond, lemon, or maple extract
1/4 C vanilla non-dairy milk
- In a mixing bowl, sift together the flour, cornstarch, salt and baking powder. Set aside.
- In a large mixing bowl, use electric beaters to cream together the margarine, shortening, and sugar until lights and fluffy, at least 4 minutes. Scrape the sides of the bowl occasionally with the rubber spatula. Beat in the vanilla extract, the flavor extract, and the nondairy milk to combine. Beat in half the flour mixture until moistened, then carefully mix in the remaining flour mixture to form a soft dough.
- Divide the mixture in two and pat into discs about 1 inch thick. Wrap each disc in plastic wrap and chill for several hours or overnight.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour a large, clean work surface. Roll the dough to a 3/8″ thickness and cut into shapes with cookie cutters. if the dough seems too stiff to roll or cracks too much, let it rest at room temperature for 10 minutes then try rolling again. Pull away excess dough and use a thin metal spatula to carefully lift cookies onto cookie sheets, leaving an inch of space between cookies. Bake for 8 to 10 minutes or until the cookie have just started to turn golden around the edges. Remove the cookies from the oven and let them cool on sheets for 5 minutes before using that spatula again to transfer them to wire racks. Use only completely cooled cookies for decorating. Store in a lightly covered container for softer cookies; sort loosely covered for crisper cookies.
4 C sifter flour
4 T non-dairy milk
1/2 t tablespoon pure vanilla extract
- In a large mixing bowl, whisk together all the ingredients using a fork or a wire whisk until smooth. Combine to form a glaze that can be easily spread with an icing spatula or piped from a pastry bag with a small round tip.
- If the icing is too thick, whisk in 1 teaspoon at a time of either non-dairy milk or water. If too think, whisk in more powdered sugar by the tablespoon until a desired consistency is reached.
Rating: C+. My kids didn’t really enjoy these cookies. They lack the buttery richness of traditional sugar cookies. To me, they just tasted like pure sugar. I don’t think we’ll make this recipe again.