I love the simplicity of Sugar Cookies. I can't say that I don't like chocolate, but I've always preferred vanilla cookies, cakes, and ice cream. Crisp and a little toasty, these sweet vanilla cookies are wonderful with a bit of powdered sugar icing. I've had this recipe forever and I have no idea where it came from. To continue my Easter Theme, here are Easter Style Sugar Cookies.
3/4 cup Earth Balance Margarine, softened
1 cup sugar
1/2 cup pureed silken tofu
1 tsp vanilla extract *
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1. Cream together margarine and sugar. Add tofu and vanilla and mix well to combine.
2. Add in the dry ingredients and mix until a dough ball is formed.
3. Wrap the dough ball in plastic wrap and refrigerate for about an hour
4. Preheat the oven to 400 degrees. Roll the dough about 1/8" thick. Cut into shapes using cookie cutters. Bake for 6-8 minutes, or until golden brown.
This is the basic icing recipe I use. Add more liquid or more powdered sugar until it's the consistency you like. Sift your powdered sugar if it's lumpy.
1 cup powdered sugar
2 tsp milk-of-your-choice (I usually use ricemilk)
2 tsp light corn syrup
1/2 tsp vanilla extract *
1. In a small bowl, stir together the sugar and milk until smooth. Add in the corn syrup and vanilla extract.
*You can replace this out with any other extract you like. I particularly enjoy almond as an alternative.
This time instead of using different colored icing and doing tons of piping in different colors, I used all white icing and dipped the cookies in colored sugars. Here are some close ups: