Butter Sugar Cookies, Totally Vegan, And 100% Kid Approved!
These Vegan Butter Sugar Cookies are so delicious, no child (or adult) will turn them down! Who says sugar cookies are for kids only? Adults alike will fall in love with this recipe too. This is an extra special episode of #LunchBreakLIVE with
More About These Two Amazing Chefs
Marisa Miller Wolfson is the creator of the award-winning documentary Vegucated and co-author of The Vegucated Family Table: Irresistible Vegan Recipes and Proven Tips for Feeding Plant-Powered Babies, Toddlers, and Kids. She lives in New York City with her husband, two kids, and two rescued goldfish.
Laura Delhauer is a theatre maker, plant-based culinary artist, and environmental rights, advocate. She’s the co-author of The Vegucated Family Table cookbook and Creator of Naked Light, a theatre and media company focused on amplifying stories of current environmental crises.
Here are just a few of many praises about their new cookbook:
“How I wish I’d had a beautiful and inspirational bible like this when I was raising my three kids, who are all in their twenties now. Makes me want to go back thirty years and do it all over again!” —Miyoko Schinner, Founder and CEO, Miyoko’s Creamery
“The Vegucated Family Table comes at a perfect time when it’s never been more urgent for people to live more in line with their own values of compassion, sustainability, and caring for communities that are most vulnerable to the effects of climate change and environmental degradation. My vegan journey is instrumental in elevating my life purpose. The wisdom and guidance in this book can help us all on our journeys of fulfillment and contribution.” —Senator Cory Booker
“The Vegucated Family Table will help you nourish your whole family with delicious and healthful meals. Based on the latest nutrition science and brought to life with unmatched culinary skill, this book will show you how easy it is to provide the very best foods for children of every age (and their parents too.)” —Neal Barnard, MD, FACC, President, Physicians Committee for Responsible Medicine
If you want to purchase their book, you can do so HERE.
Let’s See How The Vegan Butter Sugar Cookies Turned Out
These vegan butter sugar cookies, and all of the recipes in Marisa and Laura’s book, make it easy to sneak nutrition into your kid’s meals. We all know how hard it is to get children to eat healthy sometimes, so this book acts as an aide to that, and it makes it fun for the whole family. The recipes are creative and tasty, and even the desserts are healthier than their conventional counterparts, but that doesn’t mean they lack in flavor…nope! This book is full of flavor! And these cookies are just one example of the kid-friendly recipes available in this beautiful book.
Ready To Bake Some Cookies?
I am so in the mood to get baking now! The recipe is posted below so you too can give these cookies a try. They are very easy to make and fun to decorate with the whole family! And if you are looking for more delicious vegan baked goods to make or full meals to cook up, be sure to check out our recipe archives. There are so many to choose from. Until next time….keep cookin’ (or bakin’)!
Vegan Sugar-Butter Cookie
- 1 C Spelt Flour
- 1 C All-Purpose Flour plus more for dusting
- 1/2 tsp Salt
- 1 C Vegan Butter such as Earth Balance Buttery Sticks (see note), at room temperature
- 1/2 C Confectioners' Sugar
- 1 tsp Pure Vanilla Extract
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the spelt flour, all-purpose flour, and salt until combined. Set aside. In a bowl of a stand mixer fitted with the paddle attachment for in a separate medium bowl using a fork, combine the butter and confectioners' sugar. Beat until light and fluffy, scraping down the sides as needed. Mix in the vanilla, then add the flour mixture and mix until combined. Turn the dough out onto a floured surface and form it into a ball with your hands. Place the dough between two pieces of parchment paper and roll it out to about 1/4 inch thick. Place the dough in the freezer to firm, about 30 minutes. Remove the chilled dough from the freezer. Use a cookie cutter to cut out cookies and place them on the prepared baking sheets. Return to the freezer for 20 minutes to chill. Remove from the freezer and bake the cookies until the edges begin to turn golden brown, 15 to 20 minutes. Remove from the oven and let cool on the pans for 3 to 5 minutes before transferring to a wire rack to cool completely, if desired. Store in an airtight container at room temperature for 3 to 5 days. Enjoy!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.