Remember when I told you the other day I was in charge of baking sugar cookies for the yoga studio’s holiday party?
I think it was a success. Lululemon frosting tanks and all.
But let’s talk first about the cookies.
Simple to make? Check.
Sturdy enough to be tossed around by six year olds? Check.
Tasty and delicious? Check Check.
I have to admit, I had my doubts. Though I enjoy a vegan treat every now and then, I bake with butter. And eggs. And sometimes sprinkles of bacon.
It’s just who I am.
However, when posed with a challenge I don’t back down…especially when given the world’s cutest cookie cutters to work with.
The cookies themselves were pretty basic but involved some new, interesting ingredients!
I had never used this egg replacer before, though I have worked with “flax eggs” in the past. I was pleased with the overall result but don’t think I’ll be using it too often in my everyday baking shenanigans.
The cookies came out great! If you’re vegan (or not?) and looking for a great sturdy holiday cookie for children to decorate, these are for you.
I was a little worried they might break under pressure, but they definitely passed the test (don’t you hate it when sugar cookies crumble under the weight of frosting?).
Plus, they tasted great!
The kiddies loved them!
And the adults did too, apparently.
Pebbles wasn’t allowed…but I think he would have loved them, too!
Vegan Holiday Sugar Cookies
slightly adapted from this recipe
makes about three dozen cookies
1 cup Earth Balance buttery spread
1 cup granulated sugar
2 whole egg replacements
1/4 tsp salt
2 tsp vanilla extract
3 3/4 cup all purpose flour
2 tsp baking powder
1/4 cup vegan cream cheese (tofutti brand)
Cream together the buttery spread and sugar until light and fluffy. Slowly add the “eggs” and the vanilla.
In another bowl, combine the flour, baking powder and salt. Add in two additions to the butter mixture and then add the vegan cream cheese and mix only until combined.
Chill dough for one hour (note that the dough will feel quite crumbly).
Preheat oven to 350 degrees.
Work the dough with your hands so it’s less crumbly. Roll out to 1/4th inch and cut with cookie cutters to desired shapes and sizes. Bake for twelve minutes, until light brown around the edges. Store in tupperware containers or freeze for up to two months.