This recipe is for classic sugar cookies that can be made with cookie stamps, cutters, or simply rolled into balls. It features a flax egg and plant-based butter, making it suitable for vegan diets. The recipe emphasizes chilling the dough for best results and provides tips for decorating.
1. Prepare flax egg by combining 1 tbsp of flax seed meal with 2.5 tbsp of water and set aside for at least 10 minutes.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar. Then add in the flax egg and both extracts. Once combined, slowly mix in the dry ingredients.
4. Chill dough in the refrigerator for an hour.
5. Once chilled, lightly flour a sheet of parchment paper and a rolling pin. Roll the dough out to about a 1/4 inch thick. Using a cookie cutter or stamp, cut the dough into shapes (be sure to put the scraps back into the pre-cut dough). Repeat until all dough is used. If you don’t have cutouts or stamps, just roll the dough into 1 inch balls.
6. Place the cut out dough (still on parchment paper) onto a cookie sheet and put in the fridge for a half hour. While chilling again, preheat the oven to 350 degrees F and line a few cookie sheets with parchment paper. (If rolling into balls, no need to chill again).
7. Once chilled, arrange cookies 2-3 inches apart on the baking sheets. Bake for 10 minutes, or until very lightly browned on the edges.
8. Allow cookies to cool for 5 minutes and ENJOY! If you want to decorate your cutouts with icing, be sure to let the cookies cool completely before doing so.
