Egg-Free Sugar Cookies

Preheat oven to 325ºF.

In a medium-sized bowl, combine flour, baking powder, and baking soda. Stir together and set aside.

In another medium-sized bowl, cream together margarine, sour cream and sugar with an electric mixer. Add milk and vanilla extract to creamed mixture. Beat well.

Add flour mixture a little at a time to creamed mixture, beating well after each addition and scraping bowl in between additions.

Cover a baking sheet with parchment paper. Roll dough into 1 1/4-inch balls and place on baking sheet. Dip a fork into a little flour and then press cookies with fork to flatten slightly. If desired, decorate cookies with sprinkles before baking.

Bake for 10–12 minutes, or until set. If you flip a cookie over, it should be golden brown on the bottom. They will be puffed up at first when you take them out of the oven, but will fall considerably as they cool due to the lack of egg.

Allow to cool on sheet for a minute, then remove to a wire rack to cool completely.

Makes about 3 dozen cookies.