Sally's Baking Addiction: The Best Sugar Cookies (Veganized)
Thanks Sally’s Baking Addiction, these cookies are fantastic! Often cut-out sugar cookies are too crispy or bland, but that is not the case with these. I doubled, veganized, and added more almond:vanilla in this recipe. Feel free to click to the original, which also includes an icing recipe.
Ingredients
4.5 cups all-purpose flour, leveled
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (1 stick) butter flavored Crisco
1.5 cup granulated sugar
1 tbs of Ener-G egg replacer + 4 tbs hot water, whisked
1 tbs almond extract
2 tsp of vanilla extract
White Icing (from Target)
Almond slices, for decoration
Preparation
Whisk flour, baking powder, and salt in a medium bowl.
Whisk egg-replacer in a small bowl/cup.
In a large bowl, cream butter and sugar on high until fluffy. Add almond, vanilla, and whisked egg-replacer. Mix until combined.
Add the whisked dry ingredients to the butter and sugar and mix until very roughly combined. Use hands to work dough until the flour is evenly incorporated and comes together in a ball.
Separate into three balls and roll out (about 1/8 inch-1/4 inch thick) each ball onto floured surface and cut out desired shapes. The leftover edges can be brought back together in a ball and rolled out again.
Lay the cut-out cookies on parchment paper and once you have filled a sheet, layer parchment sheets on top of each other to save space in the refrigerator.
Refrigerate cookies for at least an hour. Preheat oven to 350 degrees Fahrenheit.
Bake for 10-12 minutes or until edges are slightly browned.
Allow to cool, frost, and decorate with almond slices. Enjoy!
Annalise