Vegan Sugar Cookies

Ingredients

• 2/3 Cup Granulated Sugar
• 1 Cup All Purpose Flour
• 1/2 Cup Organic Brown Rice Flour
• 1 Tablespoon Ener-G Egg Replacer, Dry, Unprepared
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Baking Soda
• 3 Tablespoons Earth Balance Natural Buttery Spread, Original
• 2 Tablespoons Organic Extra Virgin Coconut Oil
• 1/4 Cup Water
• 1 Tablespoon Lemon Juice
• 2 Teaspoons Vanilla Flavoring

Directions

In a medium sized mixing bowl mix together all dry ingredients; sugar, flours, egg replacer, salt and soda. Put the Earth Balance buttery spread and the coconut oil into a coffee cup and place in the microwave and zap for 20 seconds. Take out and add water, lemon juice and vanilla and stir together. Add this to the mixing bowl with the flour and mix with a large spoon until well combined. Then, with your hands form it into a ball and divide into 2 sections. Wrap them in clear wrap and chill in the fridge for at least 8 hours.

After the dough has chilled take out 1 section at a time and roll out on a lightly floured sheet of parchment paper. Sprinkle the top lightly with flour too. Roll about 1/4 inch thick and cut out with cookie cutters. Place on a cookie sheet and chill them in the freezer for 10 minutes before putting them in the oven. Bake for 15 to 18 minutes or until brown around the edges.

Let them cool completely before taking them off the cookie sheet to decorate. Decorate them with my Sugar Cookie Icing Recipe.