![]() Take half of the dough, form it into a disk and set it on your floured surface cover the other half with plastic wrap to prevent it from drying out.Ĩ. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you.ħ. Mix until combined and the dough pulls away from the bowl. This step is optional, but some may find it helpful.Ĥ. While the sugar and fats mix, sift your flour into a medium-sized bowl. Mix sugar, margarine, and shortening just until combined.ģ. Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.ġ c granulated sugar (if you are vegan, make sure to use a sugar that is bone-char free like Zulka)ġ/2 c vegan margarine, room temperature (I use Country Crock plant butter)ġ 1/2 tsp vanilla (use pure vanilla extract if vegan)Ģ. No-Chill, No-Spread, Vegan Rolled Sugar Cookies Or even eat them plain! Who am I to tell you what you can’t do? They’re soft but study enough to top with royal icing, buttercream, glaze, sprinkles, jimmies, sugar pearls, more cookies, or whatever else your heart desires. So now I make and sell vegan cookies! And I want to share the wonderful recipe I use with you.įree of eggs, milk, butter, cream, and precious time wasted to chill the dough, these rich, delicious cookies will wow everyone who tries them and have you being hailed as a vegan cookie master. And everyone loves them – so much so that they asked me to start selling them. This is one of my first major successes on that front: vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I had ever used. I decided to break down barriers of what people told me was impossible to make and make well, and blow their minds. That means an awful lot of experimenting happened, and I took a “don’t tell me what I can’t do” attitude to the kitchen. If you need a wheat-free recipe, check mine out here). My daughters were both diagnosed with food allergies, and I had to learn to make things without eggs, without milk, without butter or cream, without bananas or peanuts, and without wheat (for the youngest, at least. I never planned on becoming a cookier (someone who makes cookies for a living), and I certainly never planned on becoming a vegan cookier – but life has a funny way of throwing you into the unexpected.
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