Aren't these the cutest?! I haven't made sugar cookies in a long time but when given these cute Hello Kitty cookie cutters yesterday, I stayed up and baked for most of the night. To my surprise, most of the cookies were gone by the time I woke up this morning.
The sugar cookie dough is not too sweet, so if you don't plan on icing them, you might want to add another half cup of sugar to the recipe. While making the icing, it did appear to have more of a grey-ish color but when allowed to dry, it did turn white. To get the pink color, I added one drop of red food color to half of the icing recipe.
Makes about 20 cookies
* 1 cup vegan margarine
* 1 cup sugar
* 1 tsp vanilla extra
* Egg replacer equivalent of 2 eggs, I like using Ener-G Egg Replacer
* 2 tsp baking powder
* 3 cups flour
* 2 cups confectioners' sugar
* 6-8 tsp soy milk
* 4 tsp light agave nectar
* assorted food coloring, if desired
1. Preheat the oven to 400 F.
2. In a large bowl, cream margarine and sugar with an electric mixer.
3. Beat in the egg replacer and vanilla.
4. In a separate medium sized bowl, sift together the baking powder and flour. Add one cup at a time, mixing after each addition, to the sugar and margarine mixture.
5. Divide the dough into two balls. On a floured surface, roll each ball into circles, approximately 12 inches in diameter and 1/8 inch thick.
6. Dip your cookie cutters in flour before use. Cut out and place about 1 inch apart on an ungreased cookie sheet.
7. Bake for 6-7 minutes, or until cookies are lightly browned.
To make the icing...
8. In a medium bowl, mix together the confectioners' sugar and soy milk until smooth. Beat in agave nectar until icing is smooth and glossy. If icing is too thick, add more agave.
9. Add food coloring if desired. Dip cookies in icing and allow to dry overnight.