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Just Like Granny B's Sugar Cookies

What you need: 

1/2 cup margarine
1/2 cup sugar
3 tablespoons extra firm silken tofu (I use MoriNu), mashed or pureed
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

What you do: 

1. Preheat oven to 350 degrees F. Cream margarine and sugar for about 5 minutes until fluffy. Add mashed tofu and vanilla. Mix well.
2. Sift the flour, baking powder and salt into the mixture.
3. You can either roll out the dough and use cookie cutters, or make cookie dough balls and flatten the dough with your hand onto an ungreased cookie sheet. You want the dough to be almost the thickness you want your cookie because these don't spread much.
4. Bake for around 10 minutes.
You might need to adjust the flour a bit if the dough feels too wet. These cookies aren't super sweet. If you like them that way, or if you aren't frosting them, you might want to add 2 more tablespoons sugar. These are really unhealthy, but super yummy and soft.'

Preparation Time: 
Cooking Time: 
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yay! i like the idea of tofu in cookies and these were really tasty with chocolate frosting.


Delish :) two thumbs up. No one could even tell they were vegan. And I had a hard crowd to please too! ;)b


i just finished making these and they turned out great.  my first attempt at making vegan sugar cookies.  thumbs up for a wonderful (simple!) recipe!  ;)b

i like that they don't require powdered egg replacer.  i never buy the stuff because it's too pricey and i would only use it maybe four or five before the expiration date!

oh yeah... i made these to take into work tomorrow for my non-vegan co-workers as a surprise way to "tell" them that i'm pregnant.  :)


my husband and i love these! I had some silken tofu in the fridge but i went bad and i had no applesauce. but i did have a can of pumpkin laying around. So i substituted the silken tofu for the pumpkin and i must say they came out pretty good. i also used almost a half tsp of ginger. it kinda defeats the purpose of sugar cookies but none the less delicious!    ;)b


My mom and I always used to make a few types of Christmas cookies together, but, since becoming vegan, the tradition has sadly ended. This year I resolved to make our beloved cookie types in vegan form. Unfortunately the holiday crept up on me and I didn't have the time. Tonight I got a hankering to make cookies at midnight, so I decided to employ this recipe in making one of our beloved cookies. A first attempt. Having never worked with silken tofu, I was a bit wary. Regardless of any former fear, I can honestly say: they taste exactly as I remember our cookies!!

To make them true to our tradition, I topped them with a simple and delicious icing: powdered sugar, water, and one drop of green food coloring (just add enough sugar to make the mixture thick enough to not run off the cookies). And sprinkles!

I'm so happy with this recipe. I'm constantly trying out recipes that I hope my family will like, or at least not make faces at, and this is going to be one of them! I bet it would make a great base for chocolate chip cookies as well. My new basic cookie!   


This recipe worked great once I added extra flour, as others did.  I also tried subbing cream cheese for the silken tofu, which works as well and we liked the taste.  These were perfect made into snickerdoodles, but I haven't tried rolling and cutting the dough yet.  Man, we hadn't had sugar cookies in so long - and these were awesome.


Great recipe- I added 1/2 cup of flour to make mine more workable, and sprinkled colored sugar on the tops.  They were perfectly sweet.


I really love these cookies!  I had to bake them for 15 minutes and the first batch stuck to the pan so the next batch I used cooking spray.  love them!!


This is a great recipe.  My husband loved them, even though I subbed quite a bit.
I used Crisco instead of margarine, and Splenda instead of sugar.  I used Tofutti cream cheese instead of tofu.
They came out at twelve minutes.
They probably would have been even more wonderful had I not subbed, but oh well.


I made a batch of these for my 6 non-vegan roomies at school, and they couldn't tell the difference from regular cookies! I ended up adding about 1/4 extra cup of sugar, and an extra teaspoon of vanilla extract as well. I can't wait to make them again for the holidays. Thanks for a great recipe!



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