|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here is the classic, iconic sugar cookie—vegan and tender and with a dash of lemon to give it some zing. It can sometimes be tricky to find a recipe for vegan cookies that has the right consistency without adding tons of ingredients as substitutions, but this one is simple and unadorned. And unlike other sugar cookie recipes, this vegan sugar cookie is flavorful enough on its own; no icing is needed.
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup sugar + 1/4 cup
- 1 cup vegan margarine, pre-softened
- 1/3 cup lemon zest
- 1/4 cup silken tofu
- 3 tablespoons lemon juice, preferably fresh
Steps to Make It
Preheat the oven to 400 F.
Sift the flour, baking soda and salt together in a medium-sized bowl.
In a separate large bowl, beat together the 2/3 cup sugar, vegan margarine, and lemon zest until smooth and fluffy. Add the tofu and lemon juice and whip until well mixed, then add the flour, baking soda, and salt.
Add the flour mixture to the margarine mixture and stir until well combined.
Form dough into one-inch balls and roll into the 1/4 cup sugar until well coated. Flatten slightly and bake for 8-10 minutes until lightly golden brown.
Serve and enjoy.