Just because I choose not to eat animal products doesn’t make me an enemy of all tradition. Really! I grew up making cutout sugar cookies with my mother and grandmother, and even though the kind we made used butter and eggs, I’ve since learned those ingredients aren’t necessary to having a delicious cookie. So, while this cookie isn’t traditional, I’m hoping to make it the new tradition for my family, and possibly yours too.
Vegan Sugar Cookie Cutouts
- 2 c. whole wheat pastry flour
- 3/4 c. organic sugar/stevia or combination thereof (I use about 1/4 c. of sugar and 1/2 c. of NuNaturals Stevia Baking Blend)
- 1 t. baking powder
- pinch of cinnamon
- pinch of salt
- 1 stick (1/2 c.) Earth Balance, melted
- 1/4 c. unsweetened applesauce
- 1/4 c. almond or soy milk
Sift dry ingredients together in a large bowl.
Combine wet ingredients in your mixer and then slowly add dry ingredients until a dough is formed.
Remove dough, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Roll dough out on a floured board to desired thickness and cut out with cookie cutters.
Transfer cookies to a cookie sheet lightly sprayed with non-stick spray.
Bake for 7 minutes. Let cool thoroughly before frosting and decorating.
You can make a simply royal icing with powdered sugar, a splash of almond milk, and a few drops of vanilla, or use a store bought variety. Decorate with sprinkles as desired. And enjoy!
I just made a batch and they are awesome by any standards. But I ran out of WW flour and used AP. I also ran out of sugar and used half sugar, half brown rice syrup. I think they would be just as good without the substitutions. I think this is the third vegan dessert I didn’t screw up.
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