Is there any better cookie than a simple, soft, and delicious sugar cookie??
I don’t really have much of a sweet tooth to begin with, but when there is a warm sugar cookie around, you bet I will grab one and savor the taste.
Then I hit a road block when I started limiting my dairy intake. Baking is pretty much all dairy! Using what I’ve learned by cooking vegan and learning how to substitute dairy products for non-dairy products without losing the flavor or texture, I was able to bake the most delicious and soft sugar cookie!
This recipe was easy and simple. I was able to bake these cookies with the help of my 3 year old daughter. If she can bake these, so can you!
We had such a wonderful time baking! My daughter loves to cook and bake. And to be honest, she took the reigns on this recipe. All I did was tell her how much of each ingredient to put in the mixer. She wanted to use her cookie cutters all by herself. So she made hearts, stars, and mushroom sugar cookies! She said “Mommy, since I love mushrooms I think we should have sugar cookies that look like mushrooms! Wouldn’t that be silly?” Yes it would child, yes it would. She was so proud of herself and she should be!
This recipe makes about 24 cookies. One serving is 3 cookies. But feel free to have several, guilt free! 🙂
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 1 tbsp ground flax seed
- 3 tbsp water
- 3/4 cup vegan butter ( I used Earth balance)
- 3/4 cup white sugar
- 1 tbsp vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl mix together the dry ingredients: flour, baking powder, and salt.
- In a small bowl mix together the ground flax seed and water. Let it sit to thicken up a bit; about 10 minutes.
- In a medium bowl (or the bowl of your electric mixer if you have one), beat the vegan butter and sugar together for about 3 minutes.
- Add the flax seed mixture and vanilla extract. Mix well; about 2 minutes. Sometimes the oil levels in vegan butter can make the dough kinda crumbly. If this happens, just add 1 tbsp of water until the dough becomes sticky.
- **If you’re choosing to use cookie cutters for your cookies, then place the dough between two pieces of parchment or wax paper that has been floured. Roll out the dough to about 1/4 inch thick. Place the dough on a large tray and place in the fridge for about 30 minutes or the freezer for about 15 minutes. . This will allow the dough to harden a bit so the cookie cutters will work effectively.
- **If you’re not planning to use cookie cutters, then just simply roll pieces of dough in your hand to make a small ball. Flatten the dough a bit. ***These cookies are great in that when they start cooking they don’t spread out all over the place; so whatever shape you give them when placing them on the tray, is the shape they will maintain.
- Bake the cookies for 10-15 minutes, depending on size. You don’t want them to turn brown. That means they have become too crispy. Unless you like them that way. We prefer ours soft and chewy! 🙂
- Remove from the oven and let sit on the pan for 1 minute. Remove cookies to a cooling rack. Enjoy!