A vegan sugar cookie recipe with a tender, flaky texture and a lots of taste. The Milkadamia butter is very flavorful and I found it worked very well to give this recipe a buttery flavor. Of course this is a great recipe for anyone searching for a dairy-free or egg-free sugar cookie.
Ingredients
3/4 cup solid vegetable shortening
1/4 cup Milkadamia Salted Buttery Spread *
1 cup granulated sugar
1 flax egg **
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
Directions
- Beat together shortening, Milkadamia and sugar until light and fluffy. Add flax egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn’t have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Line baking sheets with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of plastic wrap, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Chill baking sheets with cutout cookies on them for 15 minutes. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Powdered Sugar Icing I (replace the small amount of butter in this icing recipe with a vegan butter).
Notes
- * You might be able to use a different vegan butter but I have not tried anything but Milkadamia. You can replace the shortening and Milkadamia with margarine.
- ** To make a flax egg, mix 1 tablespoon ground flax meal with 2-1/2 tablespoons warm water in a small dish and allow to thicken for 5 minutes. Once thickened, use in recipe.
- Can be stored in freezer undecorated for 2 months. Dough also freezes well.
- Yield varies greatly depending on how thin you roll out the dough and how large your cookie cutters are, but an overall guideline is 24 cookies.