The Basic Vegan Sugar Cookie
Heart Shaped Vegan Sugar Cookies
My Basic Vegan Vanilla Sugar Cookie Recipe may be adapted to lots of flavors, shapes and added ingredients like nuts and chocolates. But for the holidays, this recipe makes perfect cookie shapes for that traditional sugar cookie we all LOVE! Give this recipe a test drive and see what I mean. I keep several "logs" in the freezer to have on hand for a quick tea party treat or an addition to a fruit desert.
Preheat oven 350 degrees F.
Spray cookie sheets with non-stick oil spray or line with parchment paper.
5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
2 cups sugar organic white sugar
1/2 cup almond milk, soy milk, or soy milk creamer
1 tablespoon organic vanilla, almond, coconut or lemon extract
1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread
Cuisinart Stand Mixer
Beater Blade for Cuisinart Stand Mixer
insulated cookie sheets
measuring cups & spoons
Sugar and Earth Balance
Using the Cuisinart Stand Mixer fitted with the Beater Blade, cream the Earth Balance and sugar together until light and fluffy.
Add baking powder to mixture and beat till incorporated.
Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
Add vanilla or your favorite organic flavored extract.
Slowly add flour until blended... do not over process.
The Basic Vegan Sugar Cookie Dough needs to be refrigerated for at least 30 minutes before rolling out for cookie cutter shapes.
Or you can roll the dough into several log diameters depending on the size of cookie you prefer and wrap each dough log with parchment paper.
Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.
Gourmet HINT: The Vegan Sugar Cookie log rolls may also be frozen for use at another time. And just like those pricey refrigerator cookie rolls, you'll have cookie dough ready for an afternoon treat or if friends show up for tea time!
The Basic Sugar Cookie Circles Cut from Refrigerated Log.
Pre-heat over to 350 degrees F.
Remove the dough log from the refrigerator and remove the coverings.
Slice 1/4 inch thick circles and place on a parchment lined cookie sheet.
Bake the Vegan Sugar Cookies until a light brown is seen on the edges.
Bake for 10 to 12 minutes until edges are just starting to turn a pale brown.
After the cookies have cooled on the cookie sheet for about 5 minutes, use a spatula and lift them onto a cake rack to cool completely.
If you are cooking lots of cookies, I slip the whole parchment sheet of cookies onto the cooling rack and use another parchment sheet so I can keep using the same cookie sheets.
If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling.
Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.
I like FROSTING, but don't like to take a lot of time creating the end result. So I have experimented with a "flooding" type frosting that I dip the tops of the cookies into and then let them drip dry on a cake rack.
The red hearts were frosted with a small nozzle and pastry bag filled with Vegan Royal Icing. I piped the edges first and then filled in the hearts. So fast and easy!
Wrap individual cookies in plastic wrap, cellophane bags, plastic containers, etc. The problem is that you'll have to hide these cookies or they will be all be gone in one presentation.
Vegan Royal Icing
Coconut Sugar Cookies
Coconut Royal Icing
Ruby Poached Pears