vegan sugar cookies, vegan baking

Make the Dough

Recipe adapted from The Doughmakers Cookbook, Makes about 2 dozen cookies

Cream together 1/3 cup butter, 1/2 cup sugar, 1 tsp vanilla extract, and 1/8 cup soymilk or almond milk, and the equivalent of 1 egg in egg replacer (1 1/2 tsp egg replacer mixed well with 2 Tbsp warm water). Add 1 cup of all purpose flour, 3/4 cup of whole wheat pastry flour,1/2 tsp baking soda, and 1/4 tsp salt. Mix together, working the wet ingredients into the dry.

vegan sugar cookies, vegan baking

Chill Dough

If the dough is dry or not coming together well, add a little more soymilk or almond milk, 1 tsp at a time and working in completely. Roll into a ball and cover with plastic wrap. Place in the refrigerator for a 1/2 hour.

vegan sugar cookies, vegan baking

Roll Dough & Cut Out Shapes

Preheat oven to 350 degrees. Roll out cookies to 1/8 inch thickness and cut out desired shapes. We used a dreidel, a menorah, and a Jewish star. Decorate with sprinkles or colored sugar.

vegan sugar cookies, vegan baking

More Decorating Options

Use a piece of vegan gelt and press gently into the center of the cookie. Gelt are traditional Hanukkah chocolates given to children, and are often used as prizes for dreidel game winners.

vegan sugar cookies, vegan baking

Make Dreidel Imprints

Or alternately, create dreidel imprints: take a small, clean dreidel and press gently into the cookie so that it makes a dreidel-shaped indentation. Use a toothpick or chopstick to make the “handle” for the dreidel. Fill the indentations with colored sugar or sprinkles. (Or cook as is and then fill afterwards with melted chocolate).

vegan sugar cookies, vegan baking

 

Bake & Enjoy

Place on an ungreased cookie sheet and bake for 10 minutes, until edges are slightly browned. Cool the cookies. Happy holidays!