Vegan Sugar CookiesRecipe Blog Post
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon table salt
1 cup sugar
½ cup O&V Single Estate EVOO *
¼ cup water
1 teaspoon O&V Apple Cider vinegar *
½ teaspoon O&V Melipone Vanilla *
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sugar, oil, water, vinegar, and vanilla until smooth.
Add wet ingredients to the dry ingredients and mix till well combined. Cover and refrigerate for 45-60 minutes.
Preheat the oven to 375F and line two rimmed cookie sheets with parchment paper.
Remove dough from refrigerator and portion dough into small mounds using a small ice cream scoop. Flatten mounds slightly
Bake for 9-11 minutes till the bottoms are a light brown, but not the tops, Remove and allow to cool for a few minutes before removing from pan.
Enjoy on their own, or top with a dollop of your favorite jam if you like
Active Time: 10 minutes. Total Time: 80 minutes
* I use a light Spanish Arbequina Unflavored oil, Apple Cider vinegar, and Mexican Melipone Vanilla — all from our Oil & Vinegar store. Feel free to substitute other high-quality oils and vinegars if you wish, but I strongly urge you to use the Melipone vanilla – it is absolutely fantastic and adds a really rich, authentic vanilla flavor to these cookies.
Categories: Dessert, Vegetarian, Vegan, Holiday Cookies, Vegan Cookies, Sugar Cookies, Melipone Vanilla, Apple Cider Vinegar, Soft Bake Cookies