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Sugar Cookies

Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Cookie
Author: Vaishali Honawar


  • 2 1/3 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup margarine , slightly softened (like Earth Balance “butter” sticks)
  • 1/2 cup nonhydrogenated vegetable shortening
  • 1 cup sugar
  • 2 tsp pure vanilla extract
  • 1/2 tsp lemon extract (you can also use almond, maple or any other flavor)
  • 1/4 cup vanilla soymilk (or other non-dairy milk)


  • In a bowl, sift together the flour, cornstarch, salt and baking powder and set aside.
  • 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.
  • 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.
  • Beat in half the flour and when it is thoroughly moistened, and then mix in the rest to form a soft dough.
  • 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.
  • On a lightly floured platform or board, roll each disc to about 3/8ths-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.
  • In a preheated, 350-degree oven, bake the cookies for about 10 minutes until done.
  • 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.
  • (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.