Sugar cookies are a holiday staple. It's something about their sweet simplicity and their endless decorating possibilities that makes them a perfect baking activity for families. This recipe is a basic one, but made healthier with the use of organic ingredients and substitutions such as whole wheat pastry flour and vegan eggs and milks. Read on for fun twists on a favorite holiday tradition.
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.
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.
Roll Dough & Cut Out Shapes
More Decorating Options
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).
Bake & Enjoy
Place on an ungreased cookie sheet and bake for 10 minutes, until edges are slightly browned. Cool the cookies. Happy holidays!