The Spicy Spatula

Happy Monday, fellow vegans & food lovers!

Did you have a good weekend? American foodies, did you have a wonderful Thanksgiving weekend? Tell me about it in the comments!

Now that December is upon is, it is officially time to put away the Halloween stuff, except my Halloween pants b/c they’re staying, and time to start with the rest of the holiday decor, baking and all that jazz.

And that means it’s that time of year when I bake like crazy. This year has started with cookies because I’ve finally found a good vegan butter that’s not margarine or filled with hydrogenated oil. This isn’t a big anti-fat rant or anything like that, but if you don’t know there is a good reason margarine doesn’t work well in cookies and that reason is the water in hydrogenated oil. It flattens out the cookies and it makes blondies hard as a rock even with the shortest cooking time.

So…hooray for vegan butter because my cookie game is strong this season.

Anyway I bought these really adorable cookie cutters and I was eager to use them and with the vegan butter, the time was right for vegan sugar cookies.

This vegan sugar cookie recipe doesn’t require the dough to chill in the fridge so it’s fast, easy, and they come out super delicious. And best of all? They were a hit! My hubs gobbled them up before I could even think about making a frosting or glaze.

Kitchen Tools:

*Mixing bowl
*Kitchen scale
*Hand mixer
*Wooden spoon
*Baking mats
*Rolling pin

Ingredients:

*Vegan butter
*Flour
*Granulated sugar
*Baking soda
*Almond extract
*Vanilla extract
*Plant milk
*Salt

Directions:

*Preheat oven to 180C/350F

*Cream together vegan butter and sugar with a hand mixer. Add in almond and vanilla extract and mix again.

*In a separate bowl, sift flour, baking soda and salt.

*Add dry ingredients to the wet ingredients by hand until it looks crumbly.

*Add soy milk and mix until you create a big ball of dough. If needed add a splash of plant milk at a time until you get the right texture.

*Roll out the dough and use whatever you want to cut them into shapes.

*Bake for 10 minutes and let completely cool before frosting, if that’s in your plan.

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