These sugar cookies are simple, quick and will not fail you. Make them for any event, ice them however you like and you’ll be sure to impress a crowd. This nondairy version of a National Post recipe, is easy to prepare in advance. You can decorate with coloured sprinkles just before baking, allow to cool and then dip in melted chocolate or ice with royal icing.
2 sticks margarine, softened
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
Cream margarine and sugar in an electric mixer.
Beat in the egg and vanilla.
Slowly mix in the flour and mix well.
Wrap in plastic wrap and chill for at least 30 minutes or up to 4 days.
Preheat the oven to 375˚F.
Roll out half the dough to about 1/8 inch.
Cut out using a cookie cutter (I used a graduation cap).
Bake for 15 minutes or until lightly browned.
Allow to cool completely before decorating. I used the royal icing from the Gingerbread People.
Science Fact of the Week:
People notoriously associate sugar cookies with being entirely butter. Using margarine allows these cookies to maintain a perfect texture and be non-dairy.