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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: 
Recipe Category: 


These were FABULOUS!!! I have missed sugar cookies since going vegan, and with the holidays arriving, I was so excited to find this gem of a recipe! I did have to add an extra 1/4 cup of flour, and I floured the work surface on which I rolled out the cookies, but they were soooo good! Mine baked for closer to 15 minutes, but they weren't overly crispy. Even the hubby couldn't believe how good they were without milk/eggs/butter! Thanks for the awesome recipe! You have made my day!


I made these again this year, and they're just as good (but still hard to roll out and such). What I like about this recipe is that there's a higher proportion of sugar to flour, providing a more genuinely sugar cookie type cookie. Other recipes (like JOVB) are easier to roll out and shape, but they don't taste quite as good. I'm almost sorry I frosted most of these, because the unfrosted ones actually taste much better.

These would definitely be easy to handle for plain circular cookies, but it's still possible to do shapes (just be careful).

And once again, I subbed applesauce for the tofu (1 Tbsp applesauce per Tbsp tofu). However, I tried to double the recipe, and doubled every part except the baking powder by accident - but they turned out just the same and just as good!


I just made this recipe for the second time.  The first time, I added 2/3 cup sugar, and took a scant teaspoon of dough, rolled it into a ball, then flattened them on a greased cookie sheet.  I then sprinkled them with cinnamon sugar & baked them for 13-14 min. until they were golden & a bir crunchy.  YUM!

Just now, I made them the same, except I grated some fresh ginger (about 1 1/2 tsp., I'd guess), and after rolling them into small balls, I rolled them in raw sugar, then flattened them & baked them for 16 minutes to make ginger snaps.  The dough was so good I almost didn't bake them.

GREAT cookies.  Thanks SO much!


;)b I just made these, and they were great! I added the mushed tofu to the earth balance, & used 2/3 cup of sugar, 'cause I like my cookies sweet.  I rolled them into small balls, about 1 scant tsp. of dough each, and flattened them out a bit on a greased cookie sheet.  I then sprinkled them with cinnamon sugar & baked them for 14 minutes or so,until they were golden brown.  They had a great texture-crunchy outside & soft inside. 
I think next time I'll add some ginger, and cook them a bit longer.  I think they'll make amazing ginger snaps.


These were great.  I used Mori Nori firm instead of extra firm. Also added few more tbl of sugar like suggested.  The only changes I would maybe make is to double the recipe because it only made about a dozen which doesn't seem too worth while for me.


Wow - these are some GREAT cookies! I followed the recipe exactly, with one exception that I forgot to smush the tofu up first so I just added it pre-flour and ran the mixer a bit longer. Worked perfectly!


fauna, how'd you make the icing for the cookies? i can never find a decent icing and i'm waiting to make these til i get a good recipe.

ah man, i didn't see your question til now.

I used the Perfect Vegan Icing from
Some great icing, glazes really well, but you just got to find a corn syrup that isn't high-fructose (I might have just used the unhealthy kind...) I've also use the Royal Icing from Joy of Vegan Baking for cookies too which works just as well (harder icing though) if you want to avoid corn syrup altogether.

As for the cookies, I had issues rolling and cutting. I put the dough in the fridge for it to firm up, but with enough time at room temp, the dough got too soft and moist to cut easily, so I took it out of the fridge in small batches and it worked fine. I might try using less liquid next time though.


I just made these again and they were just as magical and delicious as i remembered! As for stickiness of the dough, for me it was just perfect-soft but not sticky, and so easy to work with. and since earth balance doesn't firm up like butter does, chilling the dough made no difference one way or the other.  One word of advice, though. Measure the tofu carefully, and add enough flavorings to cover the taste ( i use almond extract). As much as I love tofu, the last time I made these I ended up with cookies that had an unmistakeable and disturbing tofu flavor that I had to smother with icing before I could give them to my unsuspecting nonvegan friends. I do adore this recipe, though!


Oh Yum! I've used this recipe several times. These cookies are so good. Perfect for a quick snack or any occasion. You can dress them up any way you want.  I've tried them with frosting and even drizzled chocolate sauce over them and they always come out great. They never last. Thanks for the recipe!  :)


incredible! i made some for my woman and she adores them. i'll be using this again.



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