When I asked, "Does it Vegan?" of Georgia Johnson's 3-Ingredient Shortbread Cookies in my product review of plant-based butters, the answer was: "kind of..."
In truth, all doughs were so sticky as to be almost unworkable. I had to roll them between parchment and chill them for one hour to have any hope of making cookies. No "butter" was better than another in this regard; they all demanded more dry ingredients for binding.
Yet on her blog The Comfort of Cooking, I appreciated Georgia's simple measurements:
I wanted to reduce my butter substitute to 1 1/2 sticks, then readjust proportions to preserve the ease of plopping 2 sticks into a bowl.
Quick enough for a weekday dessert, sturdy enough for decorating, these vegan sugar cookies are a fantastic go-to formula. I added a chocolate variation too!
Not all plant butters are equal. I recommend Country Crock Plant Butter with Olive Oil or Miyoko's Creamery Salted European Style Plant Milk Butter. Better yet, make your own!
Definitely make your own or use Country Crock if you plan to freeze these cookies. Read my product review of salted vegan butter sticks to learn why.
makes about 2 2/3 lb (1.2 kg) dough. (Number of cookies depends on size of shapes made.)
Bring "butter" to room temperature and make refrigerator space for a half sheet pan.
Measure flour into a med bowl. (For chocolate variation, sift and thoroughly whisk in cocoa as well.) Set aside.
In a lg bowl, cream "butter" and sugar on hi speed 1-2 min, until smooth.
Add about ⅓ of the flour (and cocoa mixture), then beat on lo speed. Repeat twice, until all the flour (and cocoa mixture) is incorporated.
Use hands to bring dough together into a thick, smooth disc. Layer between two 13x18-in (33x46-cm) pieces of parchment, then roll to ¼ in (6-7 mm) thickness. Refrigerate at least 1 hr.
30 min before proceeding, preheat oven to 350°F/180°C.
Transfer chilled, parchment-sandwiched dough to a flat work surface. Peel off top piece of parchment, then cut dough into desired shapes. Evenly space shapes onto a lined baking sheet and bake 14-16 min.
Cool at least 5 min on sheet before moving to a wire rack or platter.
For slice-and-bake cookies, use the parchment in Step 6 to twist your dough into 2 cylinders. Chill at least 1 hour, then slice it into 1/4-in (6 to 7-mm) discs. Gently reshape any knife-flattened areas before baking as needed.
If you wish to freeze this dough, wrap it well and thaw it in the refrigerator overnight before using. Your dough will stay fresh for 2-3 months frozen; 2-4 days refrigerated. The key to freshness is wrapping it well!
What are sugar cookies without royal icing? (The answer is "still delicious", but in case you're feeling extra, I got you.)
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
