Sugar Cookies

Sugar Cookies

NotesFOR LEMON DRIZZLE COOKIES: Make the cookies as opposite, adding the zest and juice of 1 lemon to the creamed mixture. Add up to 3 tablespoons extra flour to the dough if needed. Let cool for at least an hour before icing. Mix ¾ cup confectioners sugar with 3 to 5 teaspoons lemon juice to…

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Notes

FOR LEMON DRIZZLE COOKIES: Make the cookies as opposite, adding the zest and juice of 1 lemon to the creamed mixture. Add up to 3 tablespoons extra flour to the dough if needed. Let cool for at least an hour before icing. Mix ¾ cup confectioners sugar with 3 to 5 teaspoons lemon juice to form a smooth icing. Drizzle over the cookies and sprinkle with lemon zest. Let set before serving.

FOR DOUBLE CHOCOLATE CHIP COOKIES: Make the cookies as opposite, adding 1 tablespoon cocoa powder and ½ cup chocolate chips to the flour mixture.

FOR STUFFED COOKIE SANDWICHES: Make one batch of basic cookies as opposite and set aside to cool. Whisk together 7 tablespoons vegan butter, ½ cup confectioners sugar and 1 teaspoon vanilla extract until fluffy. Sandwich a generous layer of the buttercream between two cookies just before serving. Enjoy!

Taken from Keep it Vegan – over 100 simple, healthy and delicious dishes by Aine Carline. Published by Kyle Books, priced $19.95.

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