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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 17g Recipe makes 72 cookies) The following items or measurements are not included below: vegan margarine 3 teaspoons Ener-G Egg Substitute |
||
| Calories 81 | ||
| Calories from Fat 27 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 17mg | 0% | |
| Potassium 15mg | 0% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.6g | ||
| Protein 0.8g | 1% | |
Ingredients
- 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)
Directions
1
Preheat oven 350 degrees F (175 degrees C).2
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.3
Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.
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Featured Reviews for This Recipe
From: Chef #449916
On Feb 13, 2007
Mmmm, so good! I made these for a school club that I'm in, they were so delicious! The only things in the recipe that I did differently were that I used 3 tbsp. of tofu instead of Ener-G Egg Substitute and I left out the cream of tartar, but just because I didn't have any. (: They stayed chewy and soft and perfect, and didn't crumble at all. Great recipe!
From: rosiepink
On Mar 5, 2006
Great cookies! I substituted spelt flour for the flour. My SO thought the cookies were very good.
From: mmurka
On Jan 15, 2006
These cookies we so delicious--much better than I ever could have hoped. I am so happy that I can make a vegan sugar cookie that is as good as the big sugar cookies that I used to buy at the bakery. Thank you for this flawless recipe!
From: TheCookinMom
On Sep 18, 2005
Wonderful flavor, but not the consistency of a sugar cookie that you're used to. It tastes more like a lace cookie. I found them to be VERY chewy (kind of hard for the kids to manage), but again, the flavor is good when you want something REALLY sweet. I found it helpful to allow the cookies to rest for a minute after removing them from the oven before transferring them to the rack. I made an extra batch of the dough for my daughter's preschool class. They are doing a cooking activity (making sugar cookies), and my daughter is allergic to milk and eggs. This recipe will be great for them. It's very easy for little hands to handle, and it's fun to roll them up and roll them in the sugar. I will use colored sugar next time. I can't imagine frosting them, though. Too sweet for that! 
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