Vegan Sugar Cookies
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/2 cup vegan non-hydrogenized margarine (like Earth Balance buttery sticks)
3/4 cup brown sugar
1/4 cup soy milk
1 tsp. pure vanilla extract
Extra vegan granulated sugar crystals
Preheat the oven to 350 degrees F. Lightly spray a baking sheet with cooking spray.
Stir together flour, cornstarch, and baking powder in a bowl.
In a separate bowl, use an electric mixer to beat the margarine to soften it (this step was a bit tricky for me, as most of the margarine got stuck in the beaters. Even if that happens to you, carry on; your cookie dough should be fine because when you add the sugar, the margarine will become unstuck and blend into the sugar). Add the sugar to the margarine and beat to combine well. Add the soymilk and vanilla to the margarine-sugar mixture and beat for another 30 seconds or so to combine until smooth.
Add the flour mixture to the margarine mixture and beat for about 30 seconds to make a smooth thick batter.
Use your hands to shape the batter into 1- to 1.5-inch balls. Roll the balls in the extra vegan sugar crystals. Place the balls on the prepared baking sheet and bake for 10-12 minutes until cookies look a bit dry on top. Try not to overbake them. Cool cookies on sheets for a minute or two and then transfer them to wire racks to cool completely. Cookies can be stored at room temperature in an airtight container for at least three days with no loss of flavor or texture.
1/4 cup cornstarch
1 tsp. baking powder
1/2 cup vegan non-hydrogenized margarine (like Earth Balance buttery sticks)
3/4 cup brown sugar
1/4 cup soy milk
1 tsp. pure vanilla extract
Extra vegan granulated sugar crystals
Preheat the oven to 350 degrees F. Lightly spray a baking sheet with cooking spray.
Stir together flour, cornstarch, and baking powder in a bowl.
In a separate bowl, use an electric mixer to beat the margarine to soften it (this step was a bit tricky for me, as most of the margarine got stuck in the beaters. Even if that happens to you, carry on; your cookie dough should be fine because when you add the sugar, the margarine will become unstuck and blend into the sugar). Add the sugar to the margarine and beat to combine well. Add the soymilk and vanilla to the margarine-sugar mixture and beat for another 30 seconds or so to combine until smooth.
Add the flour mixture to the margarine mixture and beat for about 30 seconds to make a smooth thick batter.
Use your hands to shape the batter into 1- to 1.5-inch balls. Roll the balls in the extra vegan sugar crystals. Place the balls on the prepared baking sheet and bake for 10-12 minutes until cookies look a bit dry on top. Try not to overbake them. Cool cookies on sheets for a minute or two and then transfer them to wire racks to cool completely. Cookies can be stored at room temperature in an airtight container for at least three days with no loss of flavor or texture.
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