1 1/2 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup Earth Balance (1 stick) *preferred
(OR 1/2 cup vegetable oil)
1 tbsp vanilla extract
1 egg replacer (1 1/2 tsp Ener-G Egg Replacer or potato starch
with 2 tbsp of water, premixed)
Brown sugar to sprinkle over mixture
Water
1: Preheat oven to 375°
2: Mix flour, baking soda and salt in small container and set aside
3: In larger bowl, cream together sugar, Earth Balance/vegetable oil, vanilla and prepared egg replacer
4: Slowly add flour mixture, hand-beating it into the creamed mixture
5: Depending on if you chose to use Earth Balance or vegetable oil, the dough may be a bit crumbly. If this is the case, add water 1 tsp at a time until the dough sticks together in little balls without falling apart
6: At this point you may choose to roll it out to use cookie cutters, ball them and smash them down into circles or do as I did and cut them into squares
7: Bake for 7-8 minutes on an ungreased baking sheet. The cookies may take a minute or two longer, depending on where you live altitude-wise, but you will know they are done when you lift them and they are slightly light brown on the bottoms
8: Cool them for at least an hour before frosting. Enjoy :)
Frosting option: 1 1/2 cup confectioners' sugar
2 tbsp water/rice milk/almond milk (your preference)
1/2 tsp vanilla or almond extract
*option 1 tsp Earth Balance for creamier frosting
1: Mix all ingredients together
*Note: I used neon food coloring, but if you'd like to go the natural route, blueberries, strawberries and pomegranates make bright colored frostings.