I’ve never met a vegan sugar cookie I liked. You read that right, I’ve never had a good vegan sugar cookie. So a few weeks ago I changed that by creating the most flavorful vegan sugar cookie in existence. Ok, maybe I’m exaggerating, but this recipe makes some damn good sugar cookies. They’re like soft, little pillows of vanilla flavored goodness. And there’s no need to coat them in icing because they’re delicious on their own. But you can totally do that, if you’d like. I did.
The best part about these cookies isn’t the flavor – even though the flavor is spot on – it’s the fact that they’re tiny and adorable and you can eat ten without making yourself feel completely miserable. But if you’re like me you’ll find a way to do that, anyway. Like, by pulling out a jar of Justin’s chocolate hazelnut spread and eating the cookies like they’re dunkaroos. Don’t do it. I mean it. Hide the jar in your closet and and spin around 347 times. See? You forgot about the cookies becuase your head’s in the toilet throwing up your lunch. Who’s good?
If you’d prefer to roll out the cookie dough and use a cutter, add an additional 1/4 cup of flour. You’ll also need to chill the dough in the refrigerator for 45 minutes prior to rolling and cutting, then chill the cut dough pieces in the freezer for 10 minutes prior to baking. And these bad boys can easily be made gluten free by replacing the flour with gluten free flour and xanthan gum.
1/2 cup vegan butter
1/2 cup cane sugar
1 tsp pure vanilla extract
3 tbsp vegan sour cream
Pinch of sea salt
1/4 tsp baking soda
1 1/4 cups unbleached flour
1 cup powdered cane sugar
7-8 tsp water
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large mixing bowl, cream the butter, sugar, vanilla extract and sour cream using a hand mixer on high speed; mix for 1-2 minutes, or until light and fluffy. Mix in the salt, baking soda and flour; beat just until combined. Using a 1 1/2 teaspoon cookie scoop, drop the dough onto the prepared baking sheet. Sprinkle with sanding sugar, if desired. Bake at 350˚F for 8-9 minutes. Allow to cool on baking sheet for 5 minutes then transfer to a cooling rack. To make the icing, stir together the powdered sugar and water. Dip the top of each cookie into the icing and cover with sprinkle. Store in an air tight container for up to five days.
Yield: 65-70 bite sized cookies