Are you familiar with sugar cookies? Let’s be serious, of course you are. They’re like the chocolate chip cookies angelic sister. And I’m not talking about those weird, floury, white cookies topped with icing that every one brings to parties. I’m talking about a light cookie that’s basically just heaven in your mouth. A little bit crisp on the edge but soft and chewy on the inside. Sometimes you top them with some sprinkles, because nothing says “I’m not working out today” like eating cookies topped with sprinkles. So here you have it, your perfect sugar cookies that taste just like the sample ones they give kids at the supermarket bakery. You’re welcome.
2 3/4 cups all purpose flour
1 1/2 cups sugar (I used coconut sugar, but organic cane sugar will work too)
1/2 teaspoon baking powder
1 teaspoon of baking soda
3 1/2 tablespoons of non dairy milk (I like almond milk)
1/4 teaspoon of apple cider vinegar
1 cup of vegan butter, room temperature
1 1/2 teaspoons vanilla extract
1 vegan “egg” (I used the bobs red mill egg replacer powder, but you could use the ener G brand or make a flax egg)
Optional: crushed almonds or sprinkles
Preheat your oven to 350 degrees. In a small bowl, mix together the milk and vinegar with a whisk, then set aside. In a medium bowl, cream together the wet ingredients (minus the milk/vinegar) using a fork or hand mixer. In another medium bowl, whisk together the dry ingredients. Add the wet to the dry, including the milk/vinegar mixture, and mix together. On a greased cookie sheet drop tablespoon sized amounts of dough, careful not to let them get too close together. Top with whatever toppings you’ve chosen, or don’t. I usually make about nine cookies at once and then freeze the extra dough (after I have of course eaten some). Bake for 9-11 minutes, or until edges are slightly golden. Let rest on a wire cooking rack for a few minutes, then stuff your face.
Let me know if you make these, because I love when people make my recipes! I love sharing my food with you amazing people! Enjoy!