It’s Christmas Eve day, and what better way to spend it than whipping up treats like sugar cookies and cupcakes? For the cupcakes, I made did a variation of the Healthier Devil’s Food Cupcakes–I simply substituted a box of Holiday Funfetti cake mix for the box of Devil’s Food cake mix, and they are delicious. The sugar cookies are a recipe from Chocolate-Covered Katie and stunned me with their “authentic” taste. I think if I’d used all-purpose flour, they really could have fooled anyone. I tried rolling these out to use cookie cutters and make them “pretty,” but even after refrigerating the dough, it was really sticky, so I went with a standard circle cookie. Also, I doubled this recipe when I made it because as written it only makes about 8 cookies.
Vegan Sugar Cookies
3/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp salt (just under level)
1/4 tsp plus 1/8 tsp baking soda
1/4 cup white sugar, or coconut sugar, or evaporated cane juice, or xylitol for a sugar-free version
1/2 tsp pure vanilla extract
1 and 1/2 tablespoons milk of choice (I used soy)
1/4 cup vegan butter substitute (I used Smart Balance Light)
Preheat oven to 325 degrees. Sift together dry ingredients. In a separate bowl, melt the vegan butter, then stir in vanilla and milk. Pour dry into wet and mix again. Refrigerate until firm, then roll into balls and place on ungreased cookie sheet. Use the bottom of a glass to flatten the cookies (I dip it in sugar first so it doesn’t stick). Bake for 10-14 minutes. Allow to cool for 5 minutes.
|This is what the holidays are about!|