Vegan Sugar Cookies

A couple of my daughter’s classmates are allergic to eggs, so for her Thanksgiving Day lunch I made vegan sugar cookies. These are very similar to my regular sugar cookies. Her school is also nut free, so I omitted the almond extract. A quick tutorial on how to decorate these and other cookies without the sugar spreading is coming very soon.

1 cup Fleischmann’s Unsalted Margarine sticks

½ cup confectioners’ sugar (sifted)

2 tsp vanilla extract
1-2 tsp almond extract (optional)

2 ¼ cups all-purpose flour
1 tsp cream of tartar

¼ tsp salt

·      Preheat the oven to 400F.

·      Combine the flour, cream of tartar, and salt in a medium bowl and whisk.

·      In a mixing bowl, combine and mix the margarine, confectioners’ sugar, and vanilla and almond extracts. Start slowly so you do not end up wearing the sugar.

·      Mix in the flour and salt.

·      Refrigerate the dough for 1-2 hours or over night.

·      On a lightly floured surface, roll out the dough and cut with your favorite cookie cutter(s).

·      Place on a lined cookie sheet.

·      Bake for 6-8 minutes.

·      Cool completely on a wire rack.

3 cups confectioners’ sugar

2 tsp vanilla extract
2 tsp almond extract (optional)*

5-6 tblsp rice milk

·      Mix the ingredients until smooth and then dip the tops of the cooled cookies in the frosting, one at a time.

·      Sprinkled with your favorite colored sugar.

·      Let the frosting dry.

*If you omit the almond extract then use 3 tsp of vanilla extract.