Random Act of Kindness Sugar Cookies

I think there's something really nice about doing nice things for other people.  Unexpected nice things to be exact.

The other morning I came home from the gym to find Ashley not only awake and out of bed at 7 am, but cleaning the apartment.  Not to exaggerate, but that was the highlight of the week.  I asked her what she was doing and she told me that she wanted to do something for me that I would really appreciate.  There is nothing that I appreciate more than not having to clean up my own mess.

Of course, I had to return the favor and show Ashley appreciation - in her terms - by baking cookies.  In fact, if I had to describe Ashley in two words they would probably be: sugar and cookies.  Maybe butter and bacon would go somewhere in there as well. 

Since these were for a non-vegan sugar hound, I stuck with the less-than-helathy all-purpose flour and white sugar.  I guess sugar cookies wouldn't be the same with agave anyways.

Adapted from Joy The Baker's Giant Vanilla Sugar Cookies

makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies
Note: the original directions call for a mixer, but I did mine by hand.

1/2 cup Earth Balance, at room temperature
1/2 cup vegetable oil, such as canola or sunflower oil
1/2 cup vegan sugar, plus additional for sugaring tops
1/2 cup vegan powdered sugar
Egg-replacer for 1 egg (I used Ener-G brand)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with cooking spray.

Using a mixer fitted with a paddle attachment, beat the Earth Balance in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the Earth Balance, but that’s ok. Add the sugar, powdered sugar, egg replacer, and vanilla, beating on medium speed until each ingredient is completely incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
The dough will be soft.  Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.