Okay, I have some very, very belated posts for you all today. First, I am finally posting the pics and the recipe for my vegan sugar cookies and might I add they are delicious. I made another batch for Christmas and they are in the refrigerator right now. It is so hard to resist them, but I am saving them.

This first picture is of my very adorable son, helping mix the cookie dough. He was having so much fun. We just hung out in our pj’s on Saturday, baked cookies and watched Christmas movies. It was so much fun.

This next picture is of the finished product. The cookies were great, and I am fighting to keep my dh away from them.

The recipe is a pretty basic sugar cookie recipe, just veganized.

Vegan Sugar Cookies

1 cup vegan butter spread
1 cup vegan sugar
2 servings Energ Egg, egg replacer
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt

Cream butter and sugar together, then add Energ Egg and vanilla and mix. In a separate bowl mix together flour, baking powder and salt and then slowly add dry ingredients to wet ingredients until dough is smooth. Roll in a ball, cover and refrigerate for at least 2 hours. Once chilled, preheat oven to 375 degrees. Roll dough out and use whatever cookie cutters you have handy. Make sure you flour the surface you are rolling dough onto well, and flour your rolling pin to prevent sticking. Place cut out cookie dough on a cookie sheet and bake for 10-12 minutes. Let cool completely before frosting.

Vegan Sugar Cookie Frosting

1 package of powdered sugar
1/2 cup vegan butter spread
1 tsp vanilla
2 tbsp rice milk

Let vegan butter spread soften. Use a mixer to mix all ingredients together and refrigerate frosting until ready to use.

To make peppermint frosting, crush up a couple of candy canes, until it becomes mostly powdery and add to frosting. Mix and frost cookies.

Like I said, this is a very basic recipe, but it is totally delicious and makes traditional tasting sugar cookies.