3/4 cup spelt, ww pastry, or all-purpose flour (Update! Click for Grain Free Sugar Cookies.)
1/4 tsp baking powder
1/4 tsp salt (just under level)
1/4 tsp plus 1/8 tsp baking soda
1/4 cup white sugar, or sucanat, coconut sugar, or evaporated cane juice (or xylitol for a sugar-free version)
1/2 tsp pure vanilla extract
1 and 1/2 tablespoons milk of choice
1/4 cup butter-type spread, such as Earth Balance (Some readers say you can use coconut oil, but I haven't tried it. I wouldn't recommend using a low-fat buttery spread.)
Healthy Sugar Cookies Recipe: Combine dry ingredients and mix very, very well. In a separate bowl, melt the vegan butter, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls or roll out (not too thin), then use a cookie cutter to make shapes. If you want soft cookies, you’ll need to get the dough very cold. (So roll the balls first, then fridge until cold.) Cook in a 325F preheated oven for 9 minutes. They will look very underdone when you take them out, but that’s ok!! Just let them cool for 5 minutes before touching. (I know it’s hard!) These cookies will keep at least four days, in a lidded plastic container. As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.
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