Dairy-Free Vanilla Cookies
No eggs and no butter makes this a cookie recipe that just about everyone can love. Suitable for vegans, people with egg and diary allergies, those who need to watch their cholesterol and cookie fans in general!
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Prep Time
210 minutes
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Cook Time
10 minutes
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Servings
18
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- 1 1/2 teaspoon Ener-G-Egg Replacer
- 2 tablespoons Warm Water
- 1 cup Dairy Free Margarine, Room Tempature
- 2/3 cups Sugar
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/4 teaspoon Salt
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Scalloped Edge / Flower Cookie Cutter
$2.99View Scalloped Edge / Flower Cookie Cutter -
Large Butterfly Cookie Cutter
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Mason Jar Cookie Cutter, Small
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Teardrop Bird Cookie Cutter
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Daisy Cookie Cutter
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Ann Clark Food Coloring Gel 12-Color Set
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1
Stir together:
Ener-G egg replacer
Warm water -
2
Cream together until light and fluffy:
Margarine
Sugar -
3
Beat in:
Egg replace mixture (from above)
Vanilla extract -
4
Whisk together and add:
All-purpose flour
Salt -
5
Stir just until all ingredients are well blended; do not over-mix.
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6
Chill dough for 3-4 hours before rolling.
Preheat oven to 350 degrees.
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutter. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.
Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
- 7 Enjoy!
- 8
-
Scalloped Edge / Flower Cookie Cutter
$2.99View Scalloped Edge / Flower Cookie Cutter -
Large Butterfly Cookie Cutter
$2.99View Large Butterfly Cookie Cutter -
Mason Jar Cookie Cutter, Small
$2.99View Mason Jar Cookie Cutter, Small -
Teardrop Bird Cookie Cutter
$2.99View Teardrop Bird Cookie Cutter -
Daisy Cookie Cutter
$2.99View Daisy Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$24.99View Ann Clark Food Coloring Gel 12-Color Set
