What’s on the Menu? Vegan Sugar Cookies
For the holidays, we made vegan sugar cookies as a cookie decorating activity. My boys decorated the cookies with sprinkles and cake frosting. They were easy to make and, more importantly, the cookies were delicious. We used a classic sugar cookie recipe, but substituted butter with coconut butter and egg yolks with egg replacer. The cookies came out crisp and had very subtle coconut flavor. With or without the decoration, the cookies tasted amazing. They pair well with tea, hot cocoa, or coffee. We’re looking forward to making the cookies again as a Valentine’s Day activity as the kids can decorate them with red sprinkles, frosting, and heart candies. The below recipe was adapted from a sugar cookie recipe on FoodNetwork.com.
Ingredients:
2 sticks Butter (we use coconut butter)
½ cup Granulated sugar
¾ cup Confectioners’ sugar
2 Egg yolks (we use egg replacer)
1 teaspoon Vanilla extract
2 ¼ cup All-purpose flour
½ teaspoon Baking powder
¼ teaspoon Salt
Directions:
Beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confectioners' sugar until fluffy.
Beat in 2 egg yolks and 1 teaspoon vanilla.
Whisk 2 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; stir into the butter mixture.
Chill dough in fridge for 30 minutes.
Roll tablespoonfuls into balls and flatten.
Bake 15 to 20 minutes at 350 degrees.
