Before we went vegan, soft iced sugar cookies from the grocery store bakery were my kids favorite.
The thing they would beg for, and I would say no, and they would beg and I would say no, and they would beg some more….and if you have kids you might be very familiar with this grocery store scenario.
I would normally only cave on holidays or special occasions, but once we went vegan, that all changed.
Our daughter Peyton is a baking wonder and decided a few years back to try her hand at baking her favorite old cookies, and as usual, she nailed it. And now is cookie baking hero to her sisters and brother.
We made our first batch for the 4th of July but you could decorate them any way like for any holiday or a random Monday.
These vegan sugar cookies are soft and buttery, and have the perfect amount of frosting on top. It’s no wonder my kids love them so much, I love them just as much.
And if my at the time 12 year old can bake up a batch of cookies this perfect and beautiful, I am pretty sure you can too!
INGREDIENTS:
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoons of salt
1/2 cup vegan butter
1 cup white sugar
1 teaspoon vanilla extract
2 egg replacers (in this recipe we use store bought powdered egg replacer)
3/4 cups vegan plain yogurt
Frosting
1/3 cup vegan butter
1/4 cup vegan shortening
4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract (optional, you can use 1 full teaspoon vanilla if leaving this out)
2 - 3 tablespoons plant based milk
COOKING INSTRUCTIONS:
For the cookies, mix all dry ingredients together in a bowl.
In another bowl beat together butter, and sugar until just combined.
Mix the yogurt, egg replacer, and vanilla with the butter and sugar.
Slowly add the dry ingredients to the wet, about 1/2 cup at a time, until well combined.
Divide the dough in half, wrapping in plastic wrap, and refrigerate for 2 - 3 hours.
Once dough is ready, roll it out to 1/4 inch thickness and cut circles with a 2 inch cookie cutter, or using the rim of a small glass.
Bake at 425 degrees for 6 - 7 minutes, depending on the oven. They will still be very soft, but not doughy. Do not let them over bake!
Let cookies cool and prepare frosting.
Frosting
Beat the butter and shortening together with an electric mixer.
Add in the vanilla extract and salt.
Slowly beat in the powdered sugar.
Add just enough milk to get the icing to a spreadable consistency.
Spread frosting on cookies, and cover with sprinkles.
