Vegan Sugar Cookies
You'd never know these cookies were vegan. They've got the best crispy edges and softest center every cookie wishes it had. Dress them up with toppings or enjoy them all on their own.
What you'll need: Makes 3 Dozen
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp himalayan salt
1 cup plant butter (or palm shortening)
1 1/2 cups white sugar
1 applesauce pouch (1/3 cup) (or df plain or vanilla yogurt)
1 tsp vanilla extract
1 tsp almond extract
1/2 cup sugar for rolling *optional
How to make it:
You'll want to place the dough in the fridge for a minimum of 30 minutes for optimal chewiness. Preheat the oven to 350° F when you're ready to bake. If your pan isn't nonstick, line with parchment paper. Refrigerate dough between baking.
In a medium sized bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
Using an electric mixer, beat together the shortening and sugar until fully combined and fluffy in a large mixing bowl. Beat in applesauce, and vanilla and almond extracts. Gradually blend in the dry ingredients.
Use a cookie scoop to keep the size consistent, otherwise eyeball about the size of a golf ball. If you like extra sugar on your cookies, roll around in a bowl of granulated sugar before placing on the cookie sheet.
Place the cookies about 1 1/2 inches apart. Lightly imprint your fingers down on the dough to flatten slightly. Or, if you like a thicker cookie, leave in a ball.
Bake at 350 for 8-9 minutes. You want to see the tops slightly start to crack and the edges slightly turning brown. Let cool for just a minute on the sheet before transferring to a cooling wire rack.
These cookies are awesome personal-sized fruit pizzas. There are a few delicious vegan frosting options out there. Duncan Hines Home-Style Cream Cheese (not Whipped!) and Miss Jones Vanilla are my favorite ones.
Enjoy!