Wednesday, December 12, 2012

Vegan Sugar Cookies (Drop cookies)

I was asked to make a platter of cookies for someone. They wanted sugar cookies as part of the tray. The moment I heard that, my mind started thinking about which cookie cutter to use and what colored icing to put on it. But then, I realized they didn't want anything fancy but plain round cookies. To make my life easy, I went for drop cookies which is so simple and yet delicious. You could easily roll them into 1/4 - 1/2" thick layer and cut it out and bake. This recipe is so relaxed that if you want crisper cookies, all you have to do is bake them a little longer. I left mine a bit soft and chewy.
One Year Back - Chocolate Butterscotch bars, Chocolate Gingerbread bars, Molten lava cake using cocoa powder
Two Years Back - Eggless Almond date cake
Three Years Back - Barley Dosa
Adapted very slightly from - The King Arthur Flour Baker's Companion
Vegetable shortening - 1/2 cup (I used crisco)
Sugar - 2/3 cup
Non Dairy sour milk - 1/4 cup (1 TBSP of lemon juice added to 1 cup of soy milk to make it sour)
Vanilla extract - 1 TBSP
All purpose flour - 2 cups (spooned and leveled)
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Set aside. In a bowl, whisk together flour, baking soda and salt. In another bowl, with electric mixer, beat shortening and sugar. It will be a bit crumbly. Add the soured milk and continue to beat. They will get creamy after the addition of sour milk. Add vanilla and beat for few seconds. Now, add the dry ingredients and beat at low speed. You might have to use your hand towards the end to make the dough come together. Make lemon sized balls and flatten slightly. Place on the cookie sheet with 3" from each other. These spread nicely. Bake for 12 - 16 minutes (longer if you made the dough balls bigger) until puffy and edges have just started to brown. Rotate the sheets at half time if you are baking both the sheets at the same time. Do not over bake unless you want crispier cookies. They fall as they cool. Cool on the cookie sheet on a wire rack for 10 minutes. If you try to transfer these as soon as they came out of the oven, they will break and fall apart. When completely cool, place in an air tight container. You could use cookie icing and decorate with sprinkles if you wish.

Check out what my friends are baking for this bake-a-thon :  Preethi, Veena, Priya, SrivalliSumana and Jayasri


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  1. delicious and mouthwatering.... am so waiting everyday for yummy baked goodies!!!
    Ongoing Event - Eggless Bakes and Treats
    Ongoing Event - SYF&HWS - Ginger

  2. Looks yummy! Loved that Red ribbon :)

  3. Just wow, vegan sugar cookies mindblowing..Never knew that we can make them as vegan too.

  4. Perfect and delicious looking cookies.

  5. Wow I guess the simplest ones are the best..looks so good, I am sure kids would love these..

  6. slurp...looks very tempting...

  7. wow the cookies look very nice and came out good.

  8. Lovely looking cookies... and easy too...

  9. Just made them super easy. My 8 and 2 year old granddaughters loved them


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