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Sugar Cookies

What you need: 

1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1 egg replacer (I used EnerG egg substitute)
1 teaspoon vanilla
1/2 teaspoon almond or lemon extract
2 1/2 cups all-purpose or wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar Frosting:
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons nondairy milk

What you do: 

1. For cookies, mix powdered sugar, margarine, egg (prepared as per package directions), vanilla, and almond (or lemon) extract. Mix in flour, baking soda and cream of tartar.
2. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees F and lightly grease a cookie sheet. Divide dough into halves. Roll each half 3/8" thick on lightly floured cloth-covered board.
3. Cut into shapes. Place cookies on prepared sheet. Bake until edges are light brown, 7 to 8 minutes.
4. For frosting, mix powdered sugar and vanilla. Stir in milk substitute until frosting is smooth and of spreading consistency.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I just made these. I followed the recipe exactly, except after the refrigeration period, I had to add 1/4 cup vanilla soymilk so it would stick enough to roll out.

I may have only had that experience because my fridge runs very cold. So if someone else has one that does, too... I advise that they also add the soymilk. I didn't have cream of tartar, so I used 1/2 teaspoon apple cider vinegar instead, and it worked great. You can't even taste it. Had to cook these for 10 minutes on 400 to get the perfect texture... But I use an old model electric stove. They came out with a crisp on the outside, but easy to break (in a good way), and fluffy inside.

Definitely making these again. They reminded me and my boyfriend a bit of shortbread. YUM!  :)>>>


The dough is much easier to work with once refrigerated.  I started trying to roll it, but it doesn't really roll, so I smashed it flat with the back of a spatula and then used a rolling pin lightly to uniformly smooth it (wiping off the stuck on dough after each pass).

I baked the first sheet of cookies for 8 minutes and they were brittle.  I baked the second sheet for 5 minutes and they were too soft.  I settled on 6 minutes a cookie sheet and then let them sit on the hot sheet for a couple of minutes once I removed them from the oven so they could firm up before I transferred them to cooling racks.  They were firm, but soft.

Instead of lemon or almond extract, I used orange extract in both the dough and icing.  It added a nice flavor to the cookies.


I LOVE this recipe! After letting the dough sit like the recipe stated, I didn't have any trouble rolling it out and using my cookie cutters! After baking, these have great texture: they're not hard and brittle, not too chewy - they're light and fluffy.

I use ground flax seeds as the egg replacer, and I usually do 1/2 c. margarine + 1/2 c. all-vegetable shortening. Perfection!


These were really yummy. I didn't put icing on them just sprinkles and the kiddos gobbled em up so fast. Thanks!


;)b I just made these cookies and talk about GOOD, good. I hade almond cookies from whole foods so I thought I would add almonds to them and they are delicious. !!!!!!


These were fucking awesome! 

And adding 'milk' wasn't really necessary, not for me anyway.  Though the dough is pretty hard to work with.

But if you don't add the icing the cookies aren't as sweet.  So we threw in a handful of confectionery sugar. 


So I made these but rather than putting on a glaze I rolled them colored sugar.

I then proceeded to take them to work where everyone LOVED THEM!!!

Oh and I had to add like a 1/4 cup of "milk"


I also used this recipe during the christmas season, the first year I really made christmas cookies.  They were very popular, and the non-vegans were some of the biggest fans!  This recipe is very good, though I left out the frosting.

I did also try one variation: I replaced the vanilla with almond extract so it was all almond.  I then mixed in candied cherries to make an almond-cherry sugar cookie.  These ones fell apart a little (the original recipe is very stable) but that might be remedied by using an extra n'egg. 

Thanks!  ;D


I made these cookies for Christmas parties and they were SOOOOO yummy!  I used a mixture of whole wheat flour, unbleached white flour, and ground flax seeds for the flour called for in the recipe.  Also, I didn't have lemon or almond extract so I used some grated lemon peel and a tad bit o' juice from the lemon instead - it worked like a dream.  We could not stop eating these cookies!



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