Sugar Cookies Invade My Cookie Jar!

Sugar Cookies, veganI was thrilled to get a review copy of Vegan Cookies Invade Your Cookie Jar because I’ve been a long-time fan of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. In fact, it was Moskowitz’s and Romero’s fool-proof recipes that helped me convince Desi– who is a bit of a cupcake maniac and not a vegan– that cruelty-free cupcakes are better than their egg-and-dairy counterparts in more ways than one.

Vegan Cookies cookbookWith Cookies, Moskowitz and Romero seem all set once again to make not just the vegan die-hards among us but also the omnivorous skeptics sit up and take notice. With 100 cookie recipes, there’s something here to appeal to every cookie lover, from exotic Irish Creme Kisses, Tahini Lime Cookies and Mexican Chocolate Snickerdoodles (with an unexpected cayenne pepper kick) to your comforting old Chocolate Chip Cookies and Deluxe Cocoa Brownies.

I tried the sugar cookies because not only do I love their utter simplicity, but they are, of course, a staple for the holidays which are going to be here in no time at all. I prefer eating sugar cookies by themselves, without all the bells, whistles and sprinkles that they typically get prettied up with, but I did sandwich some of my favorite jelly into some of the cookies and then dusted them with powdered sugar for a simple but completely decadent treat. Sugar Cookies The recipe was super-easy. I had everything I needed on hand and the ingredients made a beautiful dough that was easy to roll out and cut into cookie shapes. I made little holes in the center of some of the cookies using an apple corer so the jelly could squirt through. They tasted divine and looked really cute. A win-win.

I apologize to my readers for my spotty schedule these past couple of weeks but there’s been a lot going on in my life that’s been keeping me busy. Rest assured, I am around and I am going to keep posting as often as I can.

In the meantime try these cookies from Vegan Cookies Invade Your Cookie Jar. They’re amazing! Sugar Cookies with a Jam Filling

Sugar Cookies
Prep time
Cook time
Total time
Recipe type: Cookie
  • 2⅓ cups all-purpose flour
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ cup margarine, slightly softened (like Earth Balance “butter” sticks)
  • ½ cup nonhydrogenated vegetable shortening
  • 1 cup sugar
  • 2 tsp pure vanilla extract
  • ½ tsp lemon extract (you can also use almond, maple or any other flavor)
  • ¼ cup vanilla soymilk (or other non-dairy milk)
  1. In a bowl, sift together the flour, cornstarch, salt and baking powder and set aside.
  2. In a larger bowl, cream the shortening, margarine and sugar with electric beaters until the mixture gets all soft and fluffy, for at least 4 minutes.
  3. Scrape the sides of the bowl with a rubber spatula to ensure everything mixes in. Now beat in the vanilla and lemon extracts and the soymilk until everything is just combined.
  4. Beat in half the flour and when it is thoroughly moistened, and then mix in the rest to form a soft dough.
  5. Divide the dough into two and pat each portion into a disc. Wrap each disc in plastic wrap and refrigerate for a few hours or overnight.
  6. On a lightly floured platform or board, roll each disc to about ⅜ths-inch thickness. Cut it into shapes with a cookie cutter. Place the cookies on a baking sheet lined with parchment paper, about 1-inch apart. Reroll leftover scraps and shape into more cookies.
  7. In a preheated, 350-degree oven, bake the cookies for about 10 minutes until done.
  8. Remove the cookies from the oven and allow them to cool for five minutes. Then transfer to a wire rack to cool completely before decorating.
  9. (Recipe from the book Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    The sugar cookies look beautiful Vaishali. I have tried making them twice in the past and was disappointed with the buttery, unmanageable consistency of the dough. Yours look gorgeous and the recipe sounds much better than the one I have tried before. :) Will give these a try.
    I do apologize for not commenting for the last few posts. I have been busy with school and some other stuff and haven’t really blogged much. Though, I have been visiting your posts regularly. :) Loved the brown rice dosa recipe.

  2. says

    Lucky you Vaishali to get the review copy of Isa’a book. These sugar cookies look absolutely mouth watering. I’m sure the book is filled with yummy recipes.

  3. says

    I love this book! Make the cherry almond cookies. They are fabulous. My sister is a pastry chef and just gobbled them up. I just got the cupcake book also and am making some for Thanksgiving.
    I love your blog and your great recipes. Thanks for all the work!

  4. Roselie says

    they look gorgeous!!!I have soo many recipes from your blog that I want to try!!
    I want to ask you a question, it has been bugging me for quite some time, as a vegan myself one of the reasons I don’t have dogs of cats at home is because they eat meat and I would never feed them that. what do you give them???

  5. says

    Hi Betty, thanks, and yes, if you post the recipe, feel free to link back. Thanks for checking.

    Trinity, Priya: thanks.

    Jaya, thanks, and I understand about being busy :) It’s been the same way for me these past few weeks.

    Pavani, lucky me indeed. And yes, the book is filled with mouthwatering cookie recipes of all kinds.

    T.M., thanks for that suggestion. You can be sure I’ll be trying it soon!

    Uma, Thanks!

    Hi Priya, Shortening is the same as vanaspati, which you do get in India. But if you’d rather use vegan butter, go ahead and do so. I am not sure if they’ll be as crumbly or tender without the shortening, though.

    Sowmya, Thanks!

    Roselie, There are many kinds of vegetarian foods available for dogs and cats and if you feel strongly about not feeding meat to your animals, you should certainly look into those. You can find such foods at most pet food stores. If you can’t find them where you live, you might want to look into cooking vegetarian food at home for your pets– many Indian vegetarians I know feed their dogs home-cooked vegetarian diets and they do very well. You should check with a vet first, though.
    About my dogs and cats, they do not follow a vegetarian diet. I was not a vegan when I adopted them and my husband, who’s not vegan, felt it would be wrong to change their diet after I changed mine. But when I adopt in the future, I will be sure to put the animal on a vegetarian diet from the start. :)

    Nostalgia, Thanks.

    Bangalorebaker, do try them. I can vouch they are great!

  6. says

    Your sugar cookies look gorgeous and delicious! And, it looks like I have another cookbook for my wishlist! *grin*

    What flavor is your favorite jelly? It is a beautiful color!

  7. Roselie says

    thank you very much for your time vaishali!!!I was worried about that because I live in greece and here the awareness about animals is close to zero.I still haven’t met anyone who is vegan, not even vegetarian.But, one can only hope.Keep up your great work, it’s inspiring…

  8. says

    Lovely cookies Vaishali. Just last week I borrowed Veganomicon from the library and loved it. So I’m very sure that this new cookie book is going to be awesome too.

  9. Shayna says

    I have been vegetarian since birth but have yet to become fully vegan. Your blog and recipes are so expiring! I just took up baking and currently only bake vegan, I find the end result so much more satisfying.

    I’ve made these cookies and they were fantastic. I made them again tonight and plan on sending them as holiday presents (I hope they last in the mail!)

  10. Nandhini says

    Hi Vaishali,
    This is the first time I visited your site and really loved all the recipes. I wanted to try out some cookies but found veg shortening in the above recipe. I don’t use it in my cooking and do u have suggestions for the replacement of this ingredient. Pls do share if u have any.

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