For those of you who are just not that into sweets, all I want to say is, “What’s wrong with you!” No, I didn’t mean to say that. What I meant to say is that you may not be too interested in this post. I know I’ve written about several vegan desserts on this site, but this one is by far the sweetest. Not only because it’s sweet to the taste (it is), but also because it’s just so darn cute!
I love sugar cookies. As a result I try not to make them too often…because I eat them! But I had a hankering for sugar cookies and found the perfect recipe. Seriously, the recipe is called “Perfect Vegan Sugar Cookies.” All that was needed next was the right cookie cutter. I mean, I have plenty of holiday cookie cutters, but none for this time of year. Until one day when I was casually walking through my favorite grocery store and saw that they had a new display of cake decorating tools. And that’s when I saw what I thought was probably the cutest (and sweetest) cookie cutters I’ve ever seen. I had to buy them and scratch my summer sugar cookie itch.
I don’t know how to follow a recipe without making at least one change, so this is slightly adapted, but not much. It is difficult to improve on perfection!
1 cup (dairy free) margarine
1 cup white sugar
½ cup Soy buttermilk, Soy milk combined with 1 tablespoon apple cider vinegar
1/4 cup vegan cream cheese (I use Tofutti’s)
1 teaspoon vanilla extract
3 ¾ cups flour
1 tsp baking powder
1 tsp salt
1. Mix the soymilk with the apple cider vinegar and set aside. In a large bowl, cream together the margarine and sugar. Stir in the soy buttermilk. Add the softened vegan cream cheese. In a small bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet and mix well. You may have to use your hands at this point to finish the mixing. Form the dough into a ball and wrap in plastic wrap. Refrigerate for a couple of hours.
2. Heat your oven to 350 degrees F. Grease your cookie sheets or use a non-stick foil.
3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
4. Bake for 12 to 14 minutes, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Sugar Cookie Icing
2 cups powdered sugar
6 – 8 tablespoon soymilk
4 teaspoons corn syrup
½ teaspoon almond extract
1. In medium bowl, stir together confectioners’ sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. To make that springy green color I used 1 drop of green and 2 drops of yellow.
2. Add food coloring to desired intensity. Use icing to decorate cookies. Allow to dry overnight. Try not to eat them all the next morning.