Mmmm. Sugar cookies. Whether with a cup of tea in the afternoon or as an evening snack, they always hit the spot. I’m not much of a baker, so when I do turn on the oven, the recipe needs to be simple and tasty. Here’s one that hits on both requirements – a vegan sugar cookie recipe dressed up a bit with some fruit flavored sugars from The Sugar Tree®.
Vegan sugar cookies: Ingredients
1 3/4 cups flour – I used white whole wheat
1/2 teaspoon baking powder
1/2 cup Vegan butter at room temperature – I use Earth Balance
3/4 cup sugar
Egg replacer for equivalent of 1 egg
2 tablespoons water
1 teaspoon vanilla extract
Sugars or sprinkles for topping
Vegan sugar cookies: Mixing the ingredients
Start by combining the flour and the baking powder in a bowl.
In a second bowl, combine the butter and sugar with a hand mixer until fluffy, about 3 or 4 minutes.
One of the most common questions heard from non-vegans is, “How do you bake without eggs?” Simple. Egg Replacer.
Egg replacer is a powder that is combined with water. Two commonly found brands are Bob’s Red Mill and Ener-G. What I have found with using egg replacer is that the best success is achieved when it is used in recipes for 1-2 eggs, maybe 3, but replacing more than 3 eggs can yield sub-par results. With a recipe requiring one egg like this one – it’s a piece of cake, or in this circumstance, it’s a cookie.
Add the mixed egg replacer, the water, and the vanilla to the butter & sugar mixture and beat another minute or so.
Split the dough into two batches, wrap with plastic wrap, and chill for an hour.
Vegan sugar cookies: Baking the cookies
Preheat oven to 350°F.
Once the batter is chilled, remove one batch of the dough and roll out on a floured surface – I always use my trusty sake bottle as a rolling pin. Flip the dough multiple times until it is rolled to a to 1/4 inch thickness.
Use cookie cutters or, as I did, simply use a glass to cut out the cookies. Time for toppings – which brings us to The Sugar Tree sugars.
I saw these on Twitter and sent them a message @thesugartree telling them how cool the sugars looked and how pretty their packaging was. They were kind enough to send me some samples that we are using here today. The three jar pack contains lemon, orange and lime and they also sent a jar of raspberry and mint. The sugars are naturally flavored and also come in other flavors like cinnamon and ginger. They all are fabulous but the lemon and orange, which contain tiny bits of rind, are spectacular. You can find recipes, learn more, and also purchase the sugars on The Sugar Tree website.
Once the toppings are on the cookies, place them on a parchment paper lined cookie sheet and pop them in the oven until they are just golden on the edges (about 10-12 minutes). Repeat with the second batch of dough.
Remove them from the oven, cool on a rack and enjoy!
This recipe is from The Joy of Vegan Baking by Colleen Patrick-Goudreau. It is filled with delicious vegan baking recipes from muffins to cookies to pies and cakes.
Disclosure & disclaimer: We received product samples for this review and were not compensated in any other way. Reviews are opinion only and Chasing Light Media accepts no responsibility for how the information is used.