Corbin- Friendly Sugar Cookies

These vegan sugar cookies from Chez Bettay dot com turn out perfectly every time for us. Very delicious & I cannot tell the difference from regular sugar cookies whatsoever.

Preheat oven 350 degrees.
Spray cookie sheets with non-stick oil spray or line with parchment paper.

5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
2 cups sugar organic white sugar
1/2 cup almond milk, soy milk, or soy milk creamer
1 tablespoon organic vanilla, almond, coconut or lemon extract
1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread

Using the Cuisinart Stand Mixer fitted with the Beater Blade, cream the Earth Balance and sugar together until light and fluffy.

Add baking powder to mixture and beat till incorporated.

Add 1/2 cup of almond milk, soy milk, or soy milk creamer.

Add vanilla or your favorite organic flavored extract.

Slowly add flour until blended... do not over process.

Refrigerate:
Roll the dough in the bowl into a large log shape and wrap with parchment paper.
Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.This log can also be frozen for use at another time.

Pre-heat over to 350 degrees F.

Remove the dough log from the refrigerator and remove the coverings.

Slice 5/8 inch circles and place on a parchment lined cookie sheet (or cut outs).

Bake for 10 to 12 minutes until edges are just starting to turn a pale brown. After the cookies have cooled on the cookie sheet for about 5 minutes, use a spatula and lift them onto a cake rack to cool completely.

If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling.
Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.