Prep 22 mins
Cook 8 mins
Easy recipe for sugar cookies for cutting into shapes and decorating. This dough does not need to be chilled before rolling and cutting out.
- 1⁄2 cup cooking oil
- 3⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄2 cup soymilk
- 1 teaspoon almond extract or 1 teaspoon vanilla extract
- 2 1⁄2 cups all-purpose flour
- Preheat oven to 350°F Lightly grease baking sheets.
- Add oil, baking powder, sugar, soy milk, and extract to a mixing bowl and combine with a whisk.
- Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
- When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
- Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
- Bake for about eight minutes. Cookies are done when points are showing the slightest hint of brown, or just before that. Use a spatula to loosen cookies from sheets immediately.
- Allow cookies to cool and decorate as desired.
My husband is a vegan and I'm lactose intolerant. While searching for recipes I found that lots called for ingredients that I don't like...flax seeds, oat flour etc. I just wanted a simple recipe that called for everyday normal ingredients that one may have in their fridge and pantry. This was it. Instead of soy milk I used almond milk. Consistency was great and didn't have any issues. Instead of rolling the entire dough into a ball and using cookie cutters, I kneaded the dough with the last cup of flour in 1/2 cup increments with my hands and then used a cookie scoop to scoop out balls which I then rolled in sugar. I then used a cookie stamp to make a snowflake imprint. They baked for about 10-15 minutes as they weren't flat (because i chose not to roll them out). They are fluffy, not overly sweet, and very good!!! I'll be making these again, prob snickerdoodle style next time!!