It’s Valentines Day tomorrow so of course I had to bake something heart shaped! I chose the classic sugar cookie. I find rolling dough and cutting out shapes so satisfying. I think it’s because every Christmas my Mum, sister and I bake Christmas cookies together. So anytime I use cookie cutters I am reminded of happy family memories!
Sugar cookies are so much fun because you get to decorate them. It’s up to you what you want to do, frost them, dust them with sprinkles, whatever your imagination can come up with! I stuck to the basics. A light pink buttercream on the smaller cookies and sprinkles on the big cookies. This dough I will have you know is one of the doughs that tastes just as good raw as it does baked, so in the process make sure to pinch yourself off a couple of pieces of dough to eat raw. Great thing about vegan baking no eggs in the dough! You could eat the whole thing raw if you so chose.
I will admit I’m not much of a Valentines Day girl. I don’t think it’s a terribly important holiday. It is like a St. Patrick’s Day kind of holiday. Not really necessary but it’s always nice to have a reason to celebrate in the middle of the winter. Valentines Day around here has always been low key. Fancy dinner out? No thanks. I bake something delicious, he orders pizza and comes home with flowers and we watch a movie. That’s as fancy as I need!
When I was looking up sugar cookies I discovered that there are multiple kinds, these fall under the buttery variety. They are a little bit chewy with a nice crisp exterior.
Sprinkles make everything more festive. However you choose to celebrate Valentines Day I think we can all agree that sugar cookies and sprinkles will be a welcome addition to your celebrations!
1 cup vegan margarine
1 1/2 cups sugar
2/3 cup soy milk
2 tsp lemon juice
4 cups flour
1 tbl baking powder
1/2 tsp salt
In a stand mixer or with a hand beater beat together the margarine and sugar
Slowly add the soy milk, lemon juice and vanilla
In a separate bowl mix together the flour, baking powder and salt.
Add the dry ingredients to the wet and combine
Cover the dough with plastic wrap and leave it in the fridge two hours to overnight
Pre-heat oven to 350
On a well floured surface roll out the dough to about 1/4 inch thickness
With cookie cutters cut out whatever shape you like
Bake for 7-10min