Happy Valentine’s Day! Grandma’s cookbook included two recipes for sugar cookies (click here for the other recipe). Notably, this recipe calls for vegan sour cream or yogurt, which I thought offered a subtle sour note to balance the sweet of the rest of the cookie.
- 1/2 cup Earth balance
- 1 cup granulated sugar
- 1 egg
- 1/2 cup vegan sour cream or yogurt
- 1/2 tsp vanilla
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Yield: 2-3 dozen cookies
Preheat oven to 375o.
In a medium bowl, cream the earth balance and sugar. Add in the vegan sour cream (or yogurt), egg, and vanilla. Beat the wet ingredients in a medium bowl. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients until incorporated (do not overbeat). Cover the bowl and chill the dough for at least 30 minutes. Roll out a small amount on a lightly floured board and cut using your favourite cookie cutter shapes.
Bake for 15-20 mins or until the edges just start to change colour, but before they are brown.
Decorate with sugar cookie icing when cool.