A few tablespoons of non-dairy milk and a little extra baking powder replace eggs in this tender sugar cookie.  Happy Valentine’s Day!

Egg-free, dairy-free sugar cookies

Yield:  Depends on the size of your cutters

2 1/2 c. unbleached, all-purpose flour, plus more for rolling dough

1 1/2 tsp. baking powder

Scant 1/2 tsp. fine sea salt

1 c. Earth Balance Buttery Sticks or dairy-free margarine

1 c. granulated sugar

3 tbsp. soy or rice milk

1 1/2 tsp. vanilla extract

Sift flour, baking powder, and salt into a mixing bowl.  Stir well with a whisk.

In the bowl of an electric mixer, cream Buttery Sticks or margarine and sugar until very light and fluffy, scraping bowl and beater occasionally, about 5 minutes.  Add milk and vanilla and mix until well combined.  Scrape bowl.  With mixer running on low speed, add flour in three additions.  Mix until just combined.  Divide dough into two balls, flatten into discs, and wrap tightly in plastic.  Refrigerate at least one hour or up to three days, or freeze for up to three months.

Preheat oven to 350 degrees.  Line two large baking sheets with parchment paper.  On a floured counter, with a floured pin, roll one dough disc to 1/8-inch thickness.  Cut out cookies, placing cutters as close together as possible.  Using an offset spatula, transfer cookies to baking sheet.  Gather scraps, re-roll, cut more cookies.  Repeat with remaining dough disc.

Bake cookies 8-10 minutes, until centers are set and edges are golden.  Let cool briefly on pan, then remove to a wire rack.

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