Due to popular request, I have decided to share my very reliable and dependable sugar cookie recipe that I use most every holiday season! Christmas time? I throw in some pseudo egg nog and spices and get this party started. Valentine’s day? Throw together a rad frosting and pipe on some wrathful messages.
So, I give to you, the skeleton of my sugar cookie recipe. You can sprinkle some icing sugar or crystals on them, or throw on your own frosting! Do what you will, lovelies:
1/2 cup Earth Balance
1/2 cup cane sugar
3 tbsp mashed dessert tofu (I usually choose almond flavour)
1 teaspoon extract of your choice
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 Fahrenheit. Prepare baking sheets with parchment paper.
Cream together Earth Balance, cane sugar, and tofu. Sift in dry ingredients. You can then either shape little dough-balls with your hands and flatten them, or roll out the dough and use cookie cutters. Depending on the size of cookies, I find this recipe usually makes me about 12-18 cookies. Bake for 10 minutes, or until you can see the bottoms of the cookies are starting to brown. You want these to be a little soft when you take them out to cool.*If you aren’t using dessert tofu which is typically sweetened, you might consider adding an additional tablespoon of sugar or two to this recipe!
Cream together Earth Balance, cane sugar, and tofu. Sift in dry ingredients. You can then either shape little dough-balls with your hands and flatten them, or roll out the dough and use cookie cutters. Depending on the size of cookies, I find this recipe usually makes me about 12-18 cookies. Bake for 10 minutes, or until you can see the bottoms of the cookies are starting to brown. You want these to be a little soft when you take them out to cool.*If you aren’t using dessert tofu which is typically sweetened, you might consider adding an additional tablespoon of sugar or two to this recipe!
Cheers ❤
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