Intro: Vegan Sugar Cookies
1/2 cup room temperature Earth Balance butter
1 cup sugar
3/4 for a bananna mixed with 2 tablespoons hot water
2 cups all-purpose flour plus extra for dusting and rolling
1/2 teaspoon baking soda
Mix the Earth Balance butter with the sugar, vanilla, and banana in a bowl.
In a separate bowl whisk the flour and baking soda together.
Add both bowl together and mix. The mixture looks gross at first but trust me it will taste just like sugar cookies.
Platic wrap the dough and put in the fridge for 15 to 20 min.
Preheat oven to 350° F. Flour a dry, flat surface and remove dough from fridge. If it's super solid, allow it to soften slightly so that you can roll it. Use a rolling pin, roll dough to a thickness that's about halfway between 1/8- and 1/4-inch thick. Cut into shapes with cookie cutters and transfer cookies to two parchment-lined baking sheets. Bake the cookies for 8 to 12 minutes, or until the edges are just barely turning golden. Transfer cookies to wire cooling racks, and allow them to cool before enjoying.