Sometimes you don't want a lot out of cookie, just a plain and simple "serve with your tea" style cookie. And sometimes you just want to get right down to the fun part- the decorating, and you don't want to spend a lot of time on the making and baking of the cookie part.
These simple, three-step Sugar Cookie Crisps are the perfect versatile cookie- they're simply delicious all on their own, and they make a great cookie base for decorating.
- 1/2 cup Earth Balance buttery spread
- 1 1/4 cup sugar
- 2 1/2 cups flour
- 1/8 cup vanilla almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Step One: The Soggy Stuff
Cream the sugar and Earth Balance together. Then add the almond milk and vanilla extract and stir until it's all well combined.
Step Two: The Doughening
Add your remaining dry ingredients- salt, soda, baking powder, and flour- and mix until thoroughly and evenly combined. You should have a nice dough.
Refrigerate for at least an hour.
Step Three: Cookies!
Flour a flat work surface. Roll out your dough to about 1/8" - 1/4" thick. Cut out your shapes and place them on a cookie sheet. Bake at 350 degrees fahrenheit for about 8 minutes. They're done when the edges just begin to golden.
Use a spatula to remove them from the cookie sheets and place them on cooling racks while they're still warm. If you let them cool too much they can be hard to get off the sheets, especially if you rolled them out thinner.
And now you either have delicious crispy sugar cookies, or you are ready to begin decorating!