Vegan Sugar Cookies

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Vegan Sugar Cookies 

 

Vegetarian Times Issue: November 1, 2006   p.78   - 

Member Rating: -

A hint of peppermint in the frosting gives these classic treats a surprising

twist-and makes them absolutely addictive.

 

   Makes 52 cookies

Cookies

2 3/4 cups flour

2 tsp. baking powder

1 1/2 tsp. egg replacer

1 1/2 cups plus 1 Tbs. sugar

1 cup vegan margarine, softened

1 1/2 tsp. vanilla extract

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Icing

3 cups confectioners' sugar

3 Tbs. plus 2 tsp. vanilla soymilk

1/4 tsp. peppermint extract (optional)

white sparkling sugar or white sprinkles for topping

 

Directions  1. To make Cookies: Preheat oven to 325F. Coat baking sheets with

cooking spray, or line with parchment paper. Combine flour and baking powder in

small bowl. Whisk egg replacer with 2 Tbs. water. Set aside.

2. Cream sugar and margarine in bowl with electric mixer until fluffy. Beat in

vanilla. Add egg replacer, and beat until smooth. Add flour mixture, and beat

until soft dough forms.

 

3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly

floured work surface. Cut into desired shapes, and transfer to prepared baking

sheets. Repeat with remaining dough ball and scraps.

 

4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10

minutes on baking sheets, then transfer to wire rack to cool completely.

 

5. To make Icing: Beat sugar, soymilk and peppermint extract in bowl with

electric mixer until smooth. Add an additional tsp. soymilk if frosting is too

thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with

remaining cookies. Let icing harden before serving or storing.

 

Nutritional Information

Per COOKIE: Calories: 108, Protein: 1g, Total fat: 3g, Saturated fat: 1g, Carbs:

19g, Cholesterol: mg, Sodium: 60mg, Fiber: g, Sugars: 14g

 

Cruz Bay Publishing, Inc.

 

" We are all strings in the concert of his joy. "    Jakob Boehme