Vegan Sugar Cookies

Vegan Sugar Cookies
Written on Dec 27 2009

There are a lot of vegans in the indie music world. Not so much in the regular world. I love baking for people, especially boys in bands, but I never know what the freak to make for them. When I think of vegan food I picture tofu tofu tofu. Ew. No milk, eggs, or butter? I might as well spend the rest of my life nibbling on cat grass. JUST KIDDING! My cousin Michelle pointed me to this recipe from john&kristie. Yes, it does contain tofu (!!!WOAHWOAHWOAH!!!). Shocking. I know. BUT! It’s tofu cream cheese. How can you go wrong with cream cheese? These cookies are so good. I’m not a vegan, but I could sit around and eat these all day. Personally, I’m not a big sugar person, so I’ve actually made them for myself without the icing and they’re just as good.

This recipe has been a huge hit with this band Ludo, whom I am halfway obsessed with. The first time I ever made the cookies for them, they were so happy they made a video about it. I make up about 15,000+ of the 16,000+ views. The dough is perfect for cookie cutters, so of course I got creative with pacmen, pacman ghosts, dinosaurs, and sea creatures.

Here’s the original recipe, a few of my edits, and a couple pictures of my cookies:

PERFECT VEGAN SUGAR COOKIE RECIPE

This makes about 36 cookies.

1 cup margarine	3 3/4 cup all-purpose flour
1 cup white sugar	2 teaspoons baking powder
2 whole egg replacements (Ener-G)**	1/4 cup tofu cream cheese (Tofutti)*
1 teaspoon vanilla extract

Directions:

1.	In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.
2.	Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.
3.	On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), 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 in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

PERFECT VEGAN ICING RECIPE
Each batch is enough to easily coat 24 cookies. We made four batches, one for each color.

2 cups confectioners’ sugar	1/2 teaspoon of almond extract***
6-8 teaspoons of soy milk (Silk Vanilla)	Assorted food coloring
4 teaspoons of light corn syrup

Directions:

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.
2.	Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

* I used the entire container of tofutti. I have no idea how much that is, but it tastes wonderful and is probably more than 1/4 cup
** Flax seed is a lot easier to find and I think it tastes better
*** I used vanilla

Comments Crafts TAGS: baking, cookies, vegan

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