Today was the perfect kind of lazy Saturday that I so often hear about but so rarely get to experience. After such a hectic week, I’m definitely not going to complain about a slow-motion weekend; slow to wake up, casual conversation over morning coffee, a late afternoon get-together with good friends – and baking!
I had a housewarming party to go to this afternoon. I live alone, and that means that gatherings with friends and family are the perfect excuse to bake. I bought some of the cutest, summer themed cookie cutters a few months back but haven’t yet had the occasion to use them, in part because I feel like I have tried so many recipes for vegan sugar cookies, only to be disappointed or have them not quite right every time. After a little experimenting and lot of luck, I (finally) managed to create my version of the perfect vegan sugar cookie: soft, chewy, and just sweet enough without being overpowering.
These got rave reviews from the boyfriend (my favourite meat-eater) and were a hit at the party. I topped them all with a simple icing, and some with a blueberry glaze. I will say that although the blueberry glaze certainly doesn’t look that pretty in these pictures, it was delicious! Don’t let my poor decorating skills deter you from giving it a try.
Ingredients: Cookies (24)
- 1 cup powdered sugar
- 1/2 cup maple syrup
- 1 cup vegan margarine
- 1 cup whole wheat flour (If you don’t have whole wheat flour, or don’t want to use it, just use 2.5 cups of all purpose total)
- 1.5 cups unbleached all purpose flour
- 1 tsp baking powder
- 2 tbsp coconut flour
- 1/4 cup milk of choice (Unsweetened almond milk is my favourite)
- 1 tsp pure vanilla extract
- 2 tbsp vegan margarine
- 1/4 cup powdered sugar
- 1 tbsp almond milk
- 1 tsp pure vanilla extract
Ingredients: Berry glaze
- 1/3 cup berries (I used blueberries but any kind would be good!)
- 1/3 cup powdered sugar
- 1 tbsp coconut flour (for thickening)
- Cookies – Cream together the powdered sugar, maple syrup, and margarine until smooth.
- Mix in your flours and baking powder, while slowly adding in the milk and vanilla extract.
- Cover and refrigerate for at least 1 hour (but 2 hours is better).
- Icing – Cream together all of the ingredients until smooth. The texture of this icing was more liquidy and more of a glaze. Cover and refrigerate.
- Berry glaze – In a food processor, puree your berries into a liquid.
- Combine with the powdered sugar and coconut flour. Cover and refrigerate.
- Cookies – You really want your dough to be cold before you roll it out. When ready, roll out the dough to be about a quarter of a centimeter thick and use your favourite cookie cutters. Remember, a sprinkle of extra flour on your rolling surface and rolling pin can make it much easier to roll your dough. Also be sure that you don’t roll out the dough too thin.
- Bake on a lightly greased cookie sheet for 8-12 minutes at 350°. These were perfect after 12 minutes in my oven, but it’s a fairly old appliance and I find that it usually takes longer than what is recommended by most recipes.
A couple of notes: I used a mix of all-purpose and whole wheat flour because I like the subtle flavour added by the whole wheat. However, if you’re a stickler for tradition, then I would go ahead and use just the all-purpose. As well, I knew that I was icing these cookies, so I didn’t want them to be too sweet. If you like very sweet sugar cookies, I would add another 0.5 cup of powdered sugar. And finally, when I can, I much prefer to use coconut flour as a thickener than corn starch. It’s healthier and has a good amount of protein in it. If you don’t have coconut flour, or you just prefer to use corn starch, I’m sure that it would be fine to sub into these recipes.
I hope that you had a wonderful Saturday! Did you get up to anything exciting? – K