Where did the day go? Better yet, where did the weekend go? I have been a busy little elf hiding behind my sewing machine all weekend long. I will be posting new coasters, mug rugs and pillows in my shop in a bit… but here is Day 11’s cookie for now!
Simple Vegan Sugar Cookies
Oh what fun it is to make sugar cookies! These are an easy holiday treat to make with kids, and also a blast to make during a quiet afternoon alone.
They’ll remind you of Grandma’s house during a winter visit, or baking cookies in your childhood kitchen on a chilly day.
My Vegan Sugar Cookies are delicate, soft on the inside, yet have a crispy outside. These must be refrigerated for at least a few hours (even overnight) before rolling and cutting into shapes. You can’t help but smile while making these cookies!
Recipe and Photos are from Aine Carlon
1 cup organic plain white flour
1/2 cup (vegan) granulated sugar
1/2 cup vegan sunflower spread/soy butter
1 tsp baking powder
1 tsp vanilla extract
zest 1 lemon
Pre-heat the oven to 175 degrees celsius/345 fahrenheit.
Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.
In a separate bowl combine the flour, baking powder and zest.
Add the flour to the creamed butter and mix until a soft dough is formed.
Shape into a log and wrap in cling film or foil and refrigerate for an hour or overnight.
Tear off small amounts of dough and shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
Bake for 15-20minutes depending on your oven. Ease them off using a palate knife – they will be a little soft still but that is fine.
Allow them to cool on a rack for at least an hour before glazing – if you are glazing – otherwise they are as lovely warm as they are cooled.
Store in an airtight container for up to a week.