Do you know how good a butter cookie can be? The kind made with real butter and confectioners sugar that just melt in your mouth? What does a person like me do when butter and confectioners sugar are both on the no list? You keep altering recipes until you make one that works.
That's what we have here... Finally. Vegan butter cookies that melt in your mouth.
1/2 cup softened Earth Balance stick margarine
1/4 cup sugar
1 cup GF baking mix
Pinch of salt
1-2 tablespoons vanilla soymilk
More sugar for pressing
Beat the margarine and sugar until light. Add the baking mix and salt. The dough may be dry. Add the soymilk a little at a time to bring the dough together. It should be moist but not loose.
Cover with plastic wrap and chill for an hour at least or longer. I baked off just enough dough to satisfy our craving and saved more dough for another day.
Preheat oven to 350. Place about 1/2 cup sugar on a small plate. Using Sugar in the Raw here or other large granules looks pretty. Colored sugars.... So pretty!
Grab about 1/2" of dough at a time. Roll in a tight ball. Flatten slightly with your palms. Gently press both sides of the cookie into the sugar. Place onto cookie sheet lined with parchment (or no parchment gold touch pan).
Using a fork, poke holes in the tops of the cookies. This keeps them crispy by allowing steam to escape. Bake for 8 minutes, rotating the pan after 3-1/2 minutes.
Allow to cool on pan for 2 minutes before removing.