Stop the presses: we absolutely love these classic, soft-batch sugar cookies by acclaimed cookbook author Dustin Harder . This vegan version of that thick, soft, and cakey treat will bring a smile to anyone’s face. You have been warned, though: these cookies are lighter than the traditional dense sugar cookie, and are truly addictive.
We dare you to eat just one! What you need: For the cookies: 2 tablespoons ground flaxseed 1⁄4 cup water 3 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 cup vegan butter , softened 1 cup organic granulated cane sugar 1 teaspoon vanilla extract 3⁄4 cup vegan sour cream For the frosting: 3⁄4 cup vegan butter 3⁄4 cup vegan cream cheese 1 tablespoon vanilla extract 1⁄4 teaspoon lemon extract 1⁄8 teaspoon sea salt 33⁄4 cups organic confectioners sugar Optional garnish: Vegan sprinkles What you do: For the cookies, whisk flax meal and water in a small bowl and set aside for at least 5 minutes. Into a large mixing bowl, whisk flour, baking powder, and baking soda. Set aside.
Into a stand mixer fitted with a paddle attachment, cream together butter and sugar 2 to 3 minutes on medium speed. Add vanilla, flax mixture, and sour cream. Mix until well combined.
Slowly add dry ingredients with the wet, a half cup at a time, until well combined. Form dough into a rectangle approximately 11⁄2 inches thick. Wrap dough in plastic wrap and refrigerate overnight.
Preheat oven to 425 degrees and line baking sh.