Moist vegan sugar cookies that are VERY sweet and ready for colored frosting or sprinkles in your choice of holiday colors.
- 1 cup vegan margarine (try Earth Balance or Soy Garden)
- 1 cup vegetable oil
- 1 1⁄2 cups confectioners' sugar
- 1 cup white vegan sugar
- 3 teaspoons Ener-G Egg Substitute (try Ener-G Egg replacer)
- 1 teaspoon vanilla extract (to taste)
- 4 1⁄2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1⁄2 cup white vegan sugar (for decoration and extra sugary coating)
- Preheat oven 350 degrees F (175 degrees C).
- In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.
Very good! Having no egg replacer, I used peanut butter to make it all stick together. I used half the recommended oil, and just added water at the end, to get the right consistency. They turned out light and crispy. Almond butter is also great to use with these!
This recipe is almost a great recipe. A little tweeking and you have a perfect recipe. First I agree with subaruthie, way way way too much oil. I only used 3/4 cup oil and it was still too much. Next time I am going to try 1/2 cup, but I am guessing 1/4 cup will be better. As for the Ener-G-Egg substitute, we dissolved it in 4 tablespoon water and it was perfect. We took part the dough and added cocoa powder, then rolled a ball of each dough together to get a marbled look. They were perfect.
These are very tasty! I'm a little confused with the solid to liquid ratios, though. I added just 4 cups of flour and the dough crumbled (like pie dough before you add water). I compensated by adding a bit of water (do you assume we're adding water with the egg replacer powder?). Then when the dough sat between batches going in the oven, it sweated out a lot of the oil.