Vegan Sugar Cookies
I made these for my children who have egg and dairy allergies. I followed the directions except for using almond milk instead of soy. I refrigerated the dough overnight. It's not a chewy, fluffy sugar cookie, but I don't think you could expect that with these ingredients. It could've used a little more sugar: the dough was sweet, but the final product was a little crackery. The cookies have a really good shortbread taste, the almond extract made them smell wonderful, and they held their shape perfectly in the oven. I used Easter shaped cookie cutters, and the bunnies' ears and butterflies' antennae look perfect and didn't glop together or burn to a crisp. I promised my kids the misshapen ones before we frost them tomorrow, but there weren't any! Great recipe!