sugar cookies

Sometimes only the simplest of confections will do -- last night, with the rain pounding and the early darkness, I felt compelled to enjoy something light and sweet after our "scrounge" (when we eat cereal, leftovers or peanut butter sandwiches at whatever hour suits us) dinner. The fall has moved from bright joyous days to a bit more ominous greys -- I am a little afraid of my Portland winter ahead. Le sigh. Oh well -- plenty more reasons to eat cookies and take bubble baths.

Sugar Cookies (from Joy of Vegan Baking):
1 3/4 cups flour
1/2 tsp baking powder
1/2 cup non-hydrogenated, nondairy butter, room temperature
3/4 cup granulated sugar
1 1/2 tsp egg replacer, mixed with 2 tbsp lukewarm water
1 tsp vanilla extract
1 tbsp non-dairy milk


In a bowl, mix flour and baking powder and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add egg replacer and vanilla and beat for another minute. Add the flour mix and beat until a smooth dough. Divide dough in half and wrap in plastic wrap and refrigerate for about an hour, until firm enough to roll. When ready to bake, preheat oven to 350 degrees. Remove dough and on a lightly floured surface, roll out to a thickness of 1/4". Cut out the cookies with cookie cutters and put onto a greased cookie sheet or on a handy silpat. Refrigerate for 10 minutes so cookies will keep their shape. Put into oven and bake 10-12 minutes until just browned on the edges. Decorate with frosting, if desired

Royal Icing
1 cup confectioners' sugar
2 teaspoons milk substitute or water (I used almond milk)
2 teaspoons agave syrup
1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in agave and almond extract until icing is smooth and glossy. If icing is too thick, add more almond milk. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

I really like the simplicity of the recipe and the uncomplicated taste of the cookies -- they taste exactly the same as sugar cookies from my pre-vegan days. They are nice with almond milk, hot cocoa or all by themselves!

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