Sugar Cookies


  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup margarine, softened
  • 1 cup sugar
  • 1 egg (vegan egg replacer works fine), beaten
  • 1 tablespoon (soy) milk


  • 2 cups icing sugar
  • 1/2 teaspoon almond extract
  • 6-8 teaspoons soy milk
  • Assorted food coloring
  • 4 teaspoons light corn syrup


  1. Combine dry ingredients.
  2. Cream butter and sugar. Add egg and milk and cream some more.
  3. Gradually add dry ingredients until well mixed.
  4. Divide the dough in half, wrap in waxed paper, and refrigerate for 30 minutes to an hour.
  5. Preheat oven to 375 degrees F.
  6. Sprinkle surface where you will roll out dough with powdered sugar.
  7. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  8. Cut into desired shape, place at least 1-inch apart on greased baking sheet.
  9. Bake for 7 to 9 minutes. Rotate cookie sheet halfway through baking time.
  10. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
  11. Make icing:
    1. In medium bowl, stir together confectioners' sugar and soy milk until smooth.
    2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
    3. Add food coloring to desired intensity.
  12. Once cookies have cooled, dip in icing and allow to dry overnight.