Zutaten für Aunt Annie's Sugar Cookies
- 1 1/2 cups granulated sugar
- 1 cup vegan margarine
- 1 cup soymilk (as plant-based milk for vegan buttermilk)
- 1 tablespoon vinegar (for vegan buttermilk, or alternative to lemon juice)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice (optional, alternative to vinegar for vegan buttermilk)
- sprinkles (optional, for garnish)
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Zubereitung von Aunt Annie's Sugar Cookies
- Preheat oven to 350°F (175°C).
- Whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg in a medium bowl.
- In a large bowl, cream together 1 cup vegan margarine and 1 1/2 cups granulated sugar until light and fluffy.
- Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup vegan buttermilk (or plant-based milk + 1 tablespoon lemon juice/vinegar), beginning and ending with the dry ingredients. Mix until just combined.
- Form the dough into a ball, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 3 days).
- Divide the chilled dough into four equal quarters. On a lightly floured surface or pastry mat, roll out one quarter of the dough at a time to about 1/8 inch thickness.
- Use cookie cutters to cut out desired shapes.
- Transfer the cut-out cookies to an ungreased baking sheet.
- Sprinkle lightly with granulated sugar or sprinkles (optional).
- Bake for 7-9 minutes, or until edges are lightly golden. Do not overbake!
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
0g
Carbs
5g
