Christmas Cookies: sugar cookies

22 Dec

It’s Christmas time.

That means you’ve probably already had plenty of sugar cookies.

You’ve tasted crunchy sugar cookies, too-soft sugar cookies, sugar cookies made well and… not so well.

Or maybe, you’ve just been eating those super-soft crazy-delicious sugar cookies that come in the packages at the grocery store.


Here’s a new recipe to add to your repertoire.  The sugar cookie to end all other sugar cookies.

No big deal.

(bad picture, sorry about that)


  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) margarine, room temperature
  • 1 cup sugar
  • 2 eggs-worth of Ener-G egg replacer
  • 2 tablespoons soy milk mixed with 1 tsp. vinegar
  • 1 teaspoon vanilla

Using an electric mixer cream together butter and sugar until light and fluffy. Add in egg replacer and mix well. Mix in the soy milk mixture and vanilla until combined. Gradually add in flour mixture combined.

Chill dough for at least one hour in refrigerator (half an hour works just fine).

Preheat oven to 350°F. Line baking sheet with parchment paper.

Roll out the dough, cut out shapes, and bake for 10 – 12 minutes.  Once they’re cool, frost them with buttercream and sprinkle with sprinkles.


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