Sugar Cookies Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking powder: A leavening agent that helps the cookies rise and become light and fluffy.

Salt: Enhances the flavor of the cookies by balancing the sweetness.

Vegan butter: A plant-based alternative to traditional butter, adding richness and moisture to the cookies.

Granulated sugar: Sweetens the cookies and helps achieve a tender texture.

Non-dairy milk: Adds moisture to the dough and helps bind the ingredients together.

Vanilla extract: Adds a warm, aromatic flavor that complements the sweetness of the cookies.

When creaming together the vegan butter and sugar, ensure the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the cookies to have a tender crumb. If the butter is too cold, it won't incorporate well with the sugar, and if it's too warm, the dough may become greasy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser cookie.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• vegan butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can provide a similar texture and richness.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• non-dairy milk - Substitute with almond milk: Almond milk is a popular non-dairy option that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.

• To keep your sugar cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• If you prefer to keep them longer, you can refrigerate the cookies. Place them in an airtight container with a piece of parchment paper between each layer to prevent sticking. They will last for about two weeks in the fridge.
• For longer storage, freezing is an excellent option. First, let the cookies cool completely on a wire rack. Then, arrange them in a single layer on a baking sheet and place in the freezer for about an hour. This step ensures they don’t stick together.
• Once the cookies are frozen solid, transfer them to a freezer-safe bag or container. Be sure to label the container with the date. Frozen sugar cookies can last up to three months.
• When you’re ready to enjoy your frozen cookies, simply let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes.
• If you want to freeze the cookie dough instead of the baked cookies, roll the dough into balls and freeze them on a baking sheet until solid. Then, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, you can place the frozen dough balls directly on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the sugar cookies on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes or until they are warm and slightly soft.

• Use a microwave for a quick reheat. Place a damp paper towel over the sugar cookies and microwave on medium power for 10-15 seconds. Check the cookies and repeat if necessary, but be careful not to overheat as they can become too soft.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the sugar cookies on a baking tray and heat for about 5 minutes. This method is great for small batches and helps maintain the cookies' texture.

• For a stovetop method, use a skillet over low heat. Place the sugar cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming. This method works well if you want to avoid using an oven or microwave.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Needed for combining the dry ingredients (flour, baking powder, salt) and another for the wet ingredients (vegan butter, sugar, non-dairy milk, vanilla extract).

• Whisk: Used to whisk together the dry ingredients.

• Electric mixer: Ideal for creaming together the vegan butter and sugar until light and fluffy.

• Measuring cups: Essential for accurately measuring the flour, sugar, and non-dairy milk.

• Measuring spoons: Necessary for measuring smaller quantities like baking powder, salt, and vanilla extract.

• Baking sheet: Used to place the rolled dough balls for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Glass: Used to flatten each dough ball slightly before baking.

• Wire rack: For cooling the cookies completely after they have been baked.

• Spatula: Useful for transferring the cookies from the baking sheet to the wire rack.

Prepare ingredients in advance: Measure out flour, baking powder, and salt the night before to save time.

Use a stand mixer: Cream the vegan butter and sugar quickly with a stand mixer instead of by hand.

Chill the dough: If the dough is too sticky, chill it for 15 minutes to make it easier to handle.

Line baking sheets: Use parchment paper to line your baking sheets for easy cleanup.

Batch baking: Roll all the dough into balls before starting to bake, so you can bake multiple cookies at once.