Like I said, this is my mama’s sugar cookie recipe, so I have to give her the credit for this one 🙂 My mom is a great cook and I remember decorating & eating her regular old-fashioned sugar cookies at Christmas when I was a kid for many years (before I was vegan). This recipe is just as I remember them tasting and has convinced me yet again that there is NOTHING that can’t be made vegan! This recipe would also make great sugar cookie hearts for Valentines 😉
Your Vegan Neighbor’s Mama’s Sugar Cookies
1 1/2 cups powdered sugar
1 cup earth balance (2 sticks)
1 tsp vanilla extract
1/2 tsp almond extract
egg substitute: 2 Tbsp ground flax + 3 Tbsp water
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
granulated sugar for sprinkling
Mix powdered sugar, margarine, vanilla extract, almond extract and the flax egg in the mixer. Mix remaining ingredients except for the granulated sugar. Add all to mixer and combine well. Divide dough into thirds (I think I’m going to divide it into fourths next time because really cold dough is SO much easier to work with) and shape into discs, wrapping each portion in wax paper (or saran wrap) and refrigerate at least 2 hours*.
(* When the dough is cold, it is MUCH easier to roll out and cut without getting sticky – esp if you are using cookie cutters that are NOT open-backed, like my muppet ones – or else the dough sticks and is more difficult to get out of the cutter. I tried flouring my cutter and sprinkling flour on the dough before realizing that if the dough was just COLDER it seemed to solve the problem. I even combined all my dough scraps and threw them in the freezer for a few minutes before re-rolling & cutting again.)
The cupcake recipe I usually use is the basic vanilla or chocolate cupcake from the book’ Vegan Cupcakes Take Over the World’ by Isa Chandra Moskowitz & Terry Hope Romero. I always rave about this book for good reason and you can buy it right here. However, the last cupcakes I made for my kids muppet party, I used the “chocolate vegan death cake” recipe from the cookbook of my favorite Athens restaurant, the Grit, and cooked it into cupcakes instead. Worked like a charm 😉 By the way, the Grit has their own cookbook for sale, which is vegetarian (with many vegan recipes) and highly recommended. Get yours here.
Vegan Fluffy Buttercream Frosting
This frosting recipe is from the cupcake cookbook mentioned above. I use it for everything! This basic vegan frosting recipe is a must-have. It can be spread or piped. It makes a lot (about 4 cups) so if you are planning on spreading it, you can definitely halve the recipe. I always say this, but you GOTTA get this book! It’s full of the most magnificent cupcakes ever!
You can also add 1 cup of crushed Newman o cookies to the frosting, which is a tip they recommend for the cookies and creme cupcakes, which are scrumptious!!!
- 1/2 cup non-hydrogenated vegetable shortening
- 1/2 cup non-hydrogenated margarine (earth balance)
- 3 1/2 cups confectioners’ sugar, sifted if clumpy (powdered sugar)
- 1 1/2 tsp vanilla extract
- 1/4 cup soy milk or soy creamer (i have used Silk regular soy milk and Silk almond milk – both worked wonderfully)
Beat the shortening & margarine together until well combined and fluffy. Add the sugar and beat about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy. (Personally, I always whip it for at least 7… and don’t forget to scrape down the sides of the mixer occasionally!)
Keep it in the fridge and pull it out a few minutes before you want to use it 🙂
Please be sure to check out my next post ALL about our Muppet party! It includes two appetizer recipes and also lots of cool muppet crafts & stuff. (I should have it up later today!)