Photographer: Aine Carlin
Photographer: Aine Carlin
Vegan Column By Aine Carlin
I’ve got a confession to make. I wasn’t much of a baker before going vegan. To be perfectly truthful, I just wasn’t interested. Of course I made the occasional brownie and tried my hand at cupcakes but my general response was ‘meh’.
Something strange happened after I got my vegan wings though. I suddenly discovered a new found enthusiasm for baked goods and I loved it. My hips did not. Since my initial vegan baking spurt, which seen me whipping up something delicious every other day, I’ve reigned myself in.
Photographer: Aine Carlin
Sugar is a treat and should be treated as thus. Yes, it tastes fantastic but as with anything over consumption can spell disaster. Curbing my sugar intake was probably easier for me than for most, as I’ve always had a more savory tooth than sweet.
Photographer: Aine Carlin
With that said, I do allow myself to indulge now and again but I tend to lean towards super easy recipes rather than ones that leave my kitchen looking like a bomb has gone off in it. These simple sugar cookies are just that….simple…. but seriously delicious. I brought a batch of these over to my Sister in Law’s and her partner nearly fell off his chair when he discovered they were vegan.
One thing I do not compromise on is taste. Vegan or not, these cookies are wicked in every way – just make sure you have someone to share them with lest you eat the lot yourself!
Photographer: Aine Carlin
Simple Vegan Sugar Cookies Recipe
Ingredients:
1 cup organic plain white flour
1/2 cup (vegan) granulated sugar
1/2 cup vegan sunflower spread/soy butter
1 tsp baking powder
1 tsp vanilla extract
zest 1 lemon
Method:
Pre-heat the oven to 175 degrees celsius/345 fahrenheit.
Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.
In a separate bowl combine the flour, baking powder and zest.
Add the flour to the creamed butter and mix until a soft dough is formed.
Shape into a log and wrap in cling film or foil and refrigerate for an hour or overnight.
Tear off small amounts of dough and shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
Bake for 15-20minutes depending on your oven. Ease them off using a palate knife – they will be a little soft still but that is fine.
Allow them to cool on a rack for at least an hour before glazing – if you are glazing – otherwise they are as lovely warm as they are cooled.
Store in an airtight container for up to a week.
Aine Carlin is a contributor from the vegan cookery blog PeaSoupEats. Follow her on twitter.
{ 10 comments… read them below or add one }
I was looking for a vegan cookie recipe, they look very yummy! I’ll make those today
cant wait!
This cookies are soooooo delicious!!!!!!!!! I just made them and came out super great, perfect!!!
Thank you!!!!
was wondering if i could roll this dough out and cut out shapes and bake them that way?
Just made the dough and the soy butter I used made the dough too dry and wouldn’t form into a dough. I just added some coconut milk to give it some moisture and I think it did the trick.
Mine ended up dry too =p I used soy butter, not sure if there’s anything to that. Added some soy milk so hopefully they still turn out!!! =]
When I started making these the dough appeared too dry as well, but if you keep working it without adding anything it turns out fine eventually.
I made these with peanut butter (Skippy Natural, with sugar) instead of margarine, because my daughter is allergic to Soy. The flavor was perfect! I do think the dough needed a bit more moisture, though, because it was too crumbly. The peanut butter just didn’t add enough oil, I’m thinking. But the flavor was a perfect, rich, peanut butter cookie!
I am really excited to make these and decorate them with my children today! Thank you for sharing this recipe! Happy Holidays
I had the same problem with the dough being crumbly(and working it longer didn’t help – refrigerated it for about two hours as well). Also, the bake time I felt was way off! My fault, but I checked the cookies at 14 mins and they were almost all totally burnt! What a bummer. The ones that weren’t were tasty I guess, but they left a lot of grease on my hands.
I preheated the oven, like you said and now I’m refrigerating the wrapped cookie dough. My wife says that I should have waited till tomorrow for the oven, but I’m a stickler for directions… Please advise.
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