Happy Valentine’s Day! I’m back for my first recipe of 2018 and have been struck by Cupid- I’m in LOVE with Classic Sugar Cookies!
Heya howdy hi hello! Been a while, huh? I took December and January off of blogging and writing recipes and did a heck of a lot of reflecting and learning. It had originally been my (admittedly last-minute) intention to take some time off during December and “come back strong” in January with concrete goals and renewed energy. But as I thought about it…
I realized I was aiming to start the year with renewed mental strength, just as I had in years past with dieting and disordered eating behavior.
Fearing that I was going to fall into an addiction transfer trap and not wanting to set myself up for failure and disappointment, I decided not to push it. Deliberately and decidedly, I started this year off with no goals for this blog. John and I did set some personal goals like “set boundaries to protect my mental health” and “clean the litter box more frequently” but we worked hard to set objectives that were meaningful and achievable.
That said, one “unofficial” goal I have for writing this year is to feature less healthy and green recipes and incorporate more decadent and delightful noms. I still love vegetables and eating wholesome, balanced meals makes me feel great. But you know what fills me with nostalgia and joy?
I can take zero credit for the original recipe for these classic sugar cookies. My mom has been baking them every single Christmas for as long as I can remember. She has a printed recipe titled “Beth Stiver’s Sugar Cookies” (I have no idea who Beth Stivers is but I feel like I owe her a tray of cookies for all of the wonderful memories of my youth) but could probably bake them blindfolded.
One week in January, John asked me “Can we have sugar cookies besides just at Christmas?” and I was perplexed. It had genuinely never occurred to me to bake these outside of the holiday season. They were a treat after all, right? But how silly!
Why should cookies be limited to one time of year??
So cookies again it was! I’ve experimented with a few variations of veganizing the classic sugar cookies of my childhood and finally landed on a version I’m satisfied with. You’d never know they’re vegan- slightly crispy, soft in the center, and smothered in fluffy buttercream frosting.
I may not have concrete plans for writing in 2018, but I do have a lot of plans for eating cookies. Cheers to that.
Classic Sugar Cookie cutouts with a light and fluffy buttercream frosting! Perfect for your favorite holiday or, even better, any day of the year!
- 1½ cups powdered sugar, sifted
- 1 cup (2 sticks) room-temp non-dairy butter, I use Earth Balance
- 2 Tbs. aquafaba (liquid drained from a can of chickpeas)
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 2½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- ½ cup (1 stick) room-temp non-dairy butter
- 4 cups powdered sugar, sifted
- ½ tsp. vanilla extract
- 2-4 Tbs. non-dairy milk
- In the bowl of a stand mixer, cream sugar and butter.
- Add aquafaba and extracts and beat to combine.
- Sift dry ingredients together in a separate bowl and slowly add into the wet until combined, scraping the sides.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 2-3 hours, preferably overnight.
- Heat oven to 375F. Remove the dough from the fridge and allow to soften for about 30-60 minutes on the counter.
- Divide dough in half, generously flour work surface and rolling pin, and roll 3/16 inches thick. Use a cookie cutter to cut out shapes. *I like to freeze my cut out cookies for at least 15 minutes at this step to help them keep their shape in the oven but it is totally optional.
- Bake on a cookie sheet lined with parchment paper for 7-8 minutes or until golden. Remove to a cooling rack and allow to cool completely before frosting.
- To make the frosting, beat the ingredients together with a hand mixer adding milk a little at a time, until smooth and spreadable. I decorated these cookies with finely crushed freeze-dried strawberries but feel free to use sprinkles or whatever floats your boat!