This is my all-time favourite sugar cookie recipe. It’s been my go-to if I ever needed a seasonal, shaped cookie for icing/decorating, and my Elflings love them. The original recipe called for sour cream, but my substitution of coconut cream worked perfectly! *happy dancing*Awesome Sugar Cookies 3¼ C flour* 1 t baking soda ½ t salt ½ C coconut* oil (unrefined) 1 C cane sugar* substitute for 1 egg (or 1 egg, if you use them) ½ t vanilla* ½ C coconut cream (not lite, and minus the coconut water) * = Organic
∴ Preheat oven to 350°F/176°C/Gas Mark 4. Combine coconut oil, sugar, egg substitute, vanilla, and coconut cream. Blend it all until smooth. Add the dry ingredients, and combine. Use a dough hook attachment to knead the dough, or knead on a floured surface for a few minutes. In small batches, roll the dough out to ¼” thickness, and cut to your favourite shapes. Bake 8-10 minutes. Cool completely before icing. Makes approximately 3 dozen cookies. Enjoy!