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Simple Sugar Cookies

What you need: 

1 1/2 cups flour (I use organic, unbleached, white flour)
1/2 cup sugar (I use Florida Crystals)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1 tablespoon vanilla
1 tablespoon maple syrup
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
cinnamon and sugar, for coating

What you do: 

1. Preheat oven to 375 degrees F. Mix dry ingredients in a bowl. Mix wet ingredients in measuring cup (make sure they're blended well). Stir wet ingredients into dry ingredients.
2. Using hands, form dough into a big ball. If it sticks together well, then its the right consistency. If not, then add a bit of water and mix it well.
3. Form dough into cookie sized balls and roll into cinnamon vegan sugar mixture. Place on ungreased cookie sheet. Flatten each ball a little bit. Bake for about 7 minutes.
Source of recipe: This is a modification of a recipe that appeared here before, but I couldnt find it to modify it in the comments section.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

These are pretty much the best vegan sugar cookies ever! I took some to work and they couldn't tell that they were vegan! I did everything like it was on the recipe and they turned out delicious. Definitely will be making these again.

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I made these twice, once using a flax "egg" and once using  1/2 a  banana, and both times using 1/3cup oil + 3tbsp water. The flax egg worked great, but for some reason when I made them using the banana the dough was like a batter...I have no idea why. I added chocolate chips and poured the batter into muffin cups...they made great banana muffins...but not sugar cookies! I'm going to stick with the flax egg.

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is there a recipe for the icing that goes on top the cookies?

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Yum! I made these following some of the suggestions - using half a banana for the egg replacer, and cutting the fat down to 1/3 cup. I thought it was delicious, however, the texture was a little tough and I think that was my own fault for fiddling with the dough too much. Next time I try them, I'll put the fat back up to 1/2 cup and try not to over-knead it! Maybe I'll use an entire banana, too.

At any rate, I rolled it out thinly, cut it into shapes, and frosted them with the buttercream recipe from the Vegan Cookie Connoisseur. Delicious. I will be making this again.

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I'm wondering if anyone can tell me the consistency of these?.....cake-like? crispy? chewy? They look great, and I would like to try them. Thanks!

They're on the soft chewy side, but I wouldn't say they're cakey.  I always make sure I take them out of the oven on time and leave them on the sheet to finish baking...  If you let them get too golden in the oven, they can get too hard for my taste.

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I'm wondering if anyone can tell me the consistency of these?.....cake-like? crispy? chewy? They look great, and I would like to try them. Thanks!

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I made these a lot during my first year or so of being vegan, and only just rediscovered the recipe.  The best part about these cookies is that they take almost no time to whip together.  I typically use only half of the oil called for (1/4 cup) and then trickle a little water in at the end to make the dough hold together; otherwise I think they're a little too oily.

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oh my these were delicious!

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These were wonderful! As a newlywed with a vegan husband, I was happy to find something that he loved so much! I used wheat flour, and added cinnamon, and they still turned out perfectly. I also put less oil and used water instead, which made them more fluffy. Thank you for posting this!

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Thank you! Thank you! I never have to miss out on sugar cookies at Christmas time or fruit pizza again! (two important things in my family)
I'm attending my nephew's birthday party and I knew there were going to be other deserts including a non-vegan fruit pizza so I decided to make my own. I used this sugar cookie recipe and rolled it out into a big circle and baked. I will be topping it with apricot jam and sliced fruit.

Thanks!  :)>>>

P.S. The only modification I made to the original recipe was using a tablespoon of apple cider vinegar (instead of the egg replacer) and an extra tablespoon of maple syrup (to balance out the sour.)

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