Sugar cookies = Patience. Plain and simple. You can try to find all the recipes that don’t require refrigeration, and all that other crazy stuff, but it really comes back to one thing. Time.
I’ve made cookies with shortening, with butter, with eggs. It doesn’t matter what you do, it’s how you do it. Meaning a few simple things:
- Plan. If the goal is decorating cookies with the kids, I don’t ever plan on baking AND decorating the same day. It’s a full on production.
- Weigh your ingredients. Use a digital scale.
- Don’t over work it. When the flour gets incorporated with wet ingredients, your make or break is how many times you handle the dough.
- Never add more flour then the recipe calls for because…… I use parchment and silicone mats.
- Chill the dough-ALWAYS. I chill the dough in between rolling and cutting them out.
Here is my tried and true recipe for the best vegan cut out sugar cookies ever. Happy Baking!
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The best sugar cookie ever, vegan or not. These cookies have perfectly crisp edges, are tender, and don’t spread!
Ingredients
Dry Ingredients:
3 cups (375g) All Purpose Flour
1½ teaspoons (7g) Baking Powder
½ teaspoon (3g) Salt
Wet Ingredients:
1 cup (226g) Vegan Butter
1 cup (200g) Granulated Sugar
4 Tablespoons (60ml) Aquafaba
1 teaspoon (5ml) Vanilla Extract
1/2 teaspoon Lemon Extract
1 Lemon, Zested
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