A day late but still delicious – vegan sugar cookies

today’s run: 3 miles, blah.

I made these today so that my mother-in-law can bring some to the cousins she is visiting tomorrow. I also thought it would be fun to have the 3-year old help ice them. It was, but it was also just a tad messy.

These are pretty basic, but a trusty and easy recipe.

1 cup vegetable shortening (or vegan margarine)

1 cup white sugar

2 tablespoons soy milk

1 teaspoon vanilla

3/4 teaspoon salt

3/4 teaspoon baking soda

2 1/4 cup flour, plus more for rolling

Cream shortening and sugar; add soy milk and vanilla and mix really well, until it is smooth. Add dry ingredients. Roll out with rolling pin on well-floured surface (no need to chill the dough first). Cut with cookie cutters and place on ungreased cookie sheet; bake at 350 for 8-10 minutes, until just golden. Cool on rack and frost, if desired.


1 cup powdered sugar

1-2 tablespoons soy milk

a dash of salt

food coloring, if desired

Mix until smooth.

This makes a lot, particularly if you roll the dough really thin. I made about 3 dozen cookies and then got tired of rolling, so I cooked the rest of the dough in a pie plate as a sort of sugar-cookie-bar.


2 responses to “A day late but still delicious – vegan sugar cookies

    • thanks! this is one of the few times I actually got good pictures, because of the natural sunlight….I’m usually not home during the day, and food really doesn’t photograph well in artificial light. Oh well.

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