Vegan Sugar Cookies
Many moons ago, or about 5yrs ago, I found an incredible vegan sugar recipe. This past year I went to look for it again and could not locate it! So I decided to come up with my own recipe based on a “normal” sugar cookie recipe and what I know about vegan cookie. One of the biggest issues I’ve had with vegan baking is the missing butter taste as well as the not always awesome aftertaste some vegan “butters” offer. With that I decided to add a bit of cinnamon, not enough to cross into snickerdoodles territory but enough to add a bit of something to the recipe. I also added a touch of cream of tartar in order to counter the melting point of vegan “butter” and keep the cookies from spreading too much – another problem I commonly have. I wasn’t going for a super fluffy cookie but I didn’t want them to be as crispy as a rolled cookie.
1 cup vegan "butter", softened
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 tbsp cinnamon
1/2 cup applesauce (no sugar added)
1 1/2 tsp vanilla extra
1/2 tsp salt
2 1/2 cups flour
1 tsp baking soda
- Preheat oven to 375
- Cream together the sugar, cinnamon, and butter for 10 minutes until nice and fluffy. Add in the applesauce, vanilla extract, and salt and blend for another 3 minutes.
- Stir together the flour and baking soda and slowly mix in with the wet ingredients until just mixed.
- (Optional: place in fridge for one hour)
- Form dough into walnut size balls and drop onto cookie sheet leaving space for the cookies to spread.
- Bake for 11 minutes, allow to cool for 5 minutes on the cookie sheet and then move to a cooling rack.
These cookies were a huge holiday hit! Husband enjoyed them so much he had a hard time believing they were vegan, which is the ultimate compliment in his case. For a real treat, form the dough and then freeze in a plastic cookie “tin” and bake when you’re getting a craving for something sweet.