Ms. CoCoVanDerChic

Tis’ the season to capture the magic of the holiday season … candle lit menorahs, angel topped trees, snowflakes, cookies … sugar, shortbread and gingerbread .. in all shapes and sizes.  

We all want home-baked goodness, but do we have the time? And talent … it comes on a sliding scale.

I will share my story. I am by no means the most talented baker … I admit I have some experience baking as a child with my Nana, but this past week I did what I felt was the impossible. I handcrafted vegan lemon sugar cookies from scratch.

(I could not resist giving the elves fun names … after all they are helpers)

Budgetary concerns and dietary restrictions were my motivation. I am planning a small holiday party. At $3.50 each, cookies from a local bakery were out of my budget. More importantly, I did not want to alienate my vegan guests. So I rolled up my sleeves, used my best baking skills and put on some music. 

The result, I was covered in flour but I had beautiful cookies in all shapes and sizes.

Vegan Lemon Sugar Cookies

• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup sugar
• 1 cup earth balance
• 1/3 cup lemon zest
• 1/4 cup silken tofu
• 1 teaspoon vanilla
• add ginger, mint or lavender (optional)

Blend earth balance, silken tofu, sugar, lemon zest and vanilla until creamy and fluffy. Fold in flour, salt and baking powder and mix until smooth.

Chill dough for 1 hour. It should be stiff and consistency of pizza dough.

Roll evenly and cut into your favorite shape. Chill cut cookies.

Preheat oven to 400 degrees.

Bake for 8 minutes.