Aunt Annie's Sugar Cookies

“A wonderful vegan sugar cookie. I borrowed this recipe, but can't remember where I got it from. This is the title it came with, though, so thank you to the originator! I originally found it while looking for a recipe for Christmas cut out cookies. This one works great! I have altered it ever so slightly. I like to roll them thin (but not too thin). They get eaten very quickly, especially warm out of the oven. By the way, I'm fully guessing at the yield. It depends on what size cutters you use, and how thin you roll them out. Enjoy!”
48 cookies

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Mix flour, baking powder, baking soda, salt and nutmeg together.
  3. In a large bowl, fully cream margarine and sugar together.
  4. Add soured milk alternately with the dry ingredients to the creamed mixture.
  5. Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
  6. Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
  7. I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
  8. Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
  9. Bake in a 350°F oven for 7-9 minutes. Do not brown!
  10. Enjoy!

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