FREMONT, SEATTLE, WA ::
Kristie and I baked these sugar cookies from scratch for Darren and Shannon's annual Harvest Party. We were surprised how well they turned out. The cookies were just hard enough to keep their shape, but soft when bitten. They tasted buttery and melted in your mouth. The icing was glossy, smooth and sweet. Like the cookies, the icing was just hard enough to allow stacking, but soft to bite. They were a hit at the party! And surprise, they were vegan! We just might have to make these again around Christmas time!
(Be sure to check out the Halloween Sugar Cookies
we made with the same recipe!)
PERFECT VEGAN SUGAR COOKIE RECIPE
This makes about 36 cookies. We made two batches.
|1 cup margarine
||3 3/4 cup all-purpose flour
|1 cup white sugar
||2 teaspoons baking powder
|2 whole egg replacements (Ener-G)
||1/4 cup tofu cream cheese (Tofutti)
|1 teaspoon vanilla extract
PERFECT VEGAN ICING RECIPE
Each batch is enough to easily coat 24 cookies. We made four batches, one
for each color.
||In a large bowl, cream together the margarine and sugar. Stir in the egg
replacements and vanilla. Gradually add the flour, baking powder and tofu
cream cheese. You may have to use your hands at this point to finish the
mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate
for a couple hours.
||Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets
or use a non-stick foil.
||On a lightly floured surface (we taped down a sheet of non-stick foil
to our countertop instead), roll out the dough to 1/4 inch thickness. Cut
into desired shapes with cookie cutters. Place about 1 inch apart cookie on
||Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges
just start to get light brown. Remove from baking sheet and cool on wire
racks. Store in an airtight container.
|2 cups confectioners' sugar
||1/2 teaspoon of almond extract
|6-8 teaspoons of soy milk (Silk Vanilla)
||Assorted food coloring
|4 teaspoons of light corn syrup
||In medium bowl, stir together confectioners' sugar and soy milk until
smooth. Beat in corn syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.
||Add food coloring to desired intensity. Dip cookies and allow to dry overnight.
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