Vegan Sugar Cookies

I took the day off from work today, so to celebrate I made cookies last night. Everything seemed so festive and merry as I bustled about the kitchen, my whole day off ahead of me. Spilled sugar sparkled on the counters, and Buntin sat on top the refrigerator, studying me, looking very sincere. She seemed like my small apprentice trying her best to learn to cook.

I made a huge mess in the kitchen, but the cookies turned out just fine, so this morning I decided to eat some for breakfast, out on the stone patio behind the vegetable garden. I used all my best dishes and even picked a bouquet of cheery pink mums for the table. I wish I could say I wore a pretty dress to go with the pretty flowers and dishes, but instead I wore my pajamas . . . with shoes (actually sandals and socks). Luckily I’m not in any of the pictures.

Vegan Sugar Cookies

Ingredients:

1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 cup vegan butter, room temperature
3/4 cup granulated sugar
1 1/2 tsps Ener-G egg replacer
2 Tbls water
1 tsp vanilla extract

Directions:

Combine flour and baking powder in a bowl and set aside.

Beat the butter and sugar with electric beaters until light and fluffy, about 3 to 4 minutes. Then, in a separate small bowl, beat the egg replacer and water together until frothy. Mix this egg replacer mixture in with the butter and sugar and add the vanilla. Beat for about a minute. Add the flour and baking powder mixture and beat until you have a smooth dough.

Wrap the dough in plastic and refrigerate for about an hour or until the dough is firm enough to roll.

Preheat the oven to 350 degrees F. Lightly flour your counter top and roll out the dough until it’s about 1/4 inch thick. Cut with cookie cutters and place cookies on a baking sheet covered with parchment paper. Bake for 12 to 15 minutes.

I frosted mine, but I really think they taste better plain. This recipe is adapted from one I found in the great Joy of Vegan Baking by Colleen Patrick Goudreau.