Vegan Sugar Cookies

Ingredients

1. 3/4 cup non-dairy butter
2. 1 cup firmly packed brown sugar
3. 3/4 cup granulated sugar
4. 1/3 cup non-dairy yogurt or aquafaba*
5. 1 tsp vanilla extract
6. 1/4 tsp almond extract
7. 1/4 tsp ground cinnamon
8. 2 cups all purpose flour
9. 1 tsp baking soda
10. 1 tsp baking powder
11. 1 tsp kosher salt (reduce to 1/2 teaspoon, if using aquafaba from salted beans)

Instructions

1. 1. Preheat oven to 350 degrees.
2. 2. In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.
3. 3. Slowly beat in the yogurt or aquafaba, the extracts, and the cinnamon. Mix until well combined.
4. 4. With the mixer on low, incorporate the dry ingredients. Beat until you have an evenly mixed dough.
5. 5. Scoop the dough by the heaping tablespoon. Gently roll into a ball. Place the dough two inches apart on a greased or parchment lined baking sheet.
6. 6. Bake for about 15 minutes, or until the cookies are a light, golden brown; crackled on top; and set at the edges.
7. 7. Allow to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 24 cookies

Notes

1. *I've tested the recipe with plain and vanilla soy yogurt and with chickpea aquafaba.