vegan sugar cookies

Soft vegan sugar cookies that hold their cookie cutter shapes! Perfect for Christmas, Valentine's Day or any other holiday. Have fun with easy icing and sprinkles of course!

The Best Vegan Sugar Cookies

vegan butter (earth balance preferred), slightly softened

sugar

almond milk

cornstarch

vanilla extract

almond extract (optional, but so good)

all purpose flour, divided (correctly measured)

baking powder

salt

almond extract (optional)

light corn syrup

In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.&nbsp;

Now add in the almond milk, cornstarch, vanilla and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.

Add 1 cup of the flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add 1 more cup of the flour and continue to mix on low until just combined; don't over mix. The dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another 1/4 cup of flour. You want the dough to be thick, but not dry.&nbsp;&nbsp;I always use the full 2 1/4 cups of flour. If the dough is too wet, your cookies will spread.

Using a spatula, scoop all of the dough out of the bowl; use your hands if needed to push it all together. Divide the dough in half and roll into two balls.

&nbsp;On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.

Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.

Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.

Sugar Cookies

Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle. See this helpful video on how to decorate sugar cookies with icing.

*If you want really pretty cookies, first make the icing thicker, by using only 1 tablespoon of almond milk. Using a decorating tip, outline the cookies with the thicker icing. Then add a little more milk to thin it and flood the inside with icing. This way the icing doesn't spill over the cookie edges.

Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.

Easy Icing

The chewiest earl grey sugar cookies infused with real earl grey tea leaves and topped with a vanilla bean glaze. Tastes like a London Fog in cookie form!

Vegan Earl Grey Sugar Cookies

vegan butter (113 grams)

cup+ 2 Tbsp sugar (124 grams- 1/2 cup for dough, 2 Tbsp

tsp earl grey tea leaves, ground (4 grams)

flax egg (1 Tbsp

vanilla

cup+ 3 Tbsp all-purpose flour (152 grams)

tsp baking powder (1 gram)

tsp baking soda (1 gram)

salt (*only use if unsalted butter, otherwise omit)

vanilla bean paste

Tbsp plant-based milk

First add the butter, 1/2 cup of the...

First add the butter, 1/2 cup of the sugar, and the ground earl grey tea to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the flax egg and vanilla bean paste and mix together about 10 more seconds.

Next, add in sifted flour, baking powder, baking...

Next, add in sifted flour, baking powder, baking soda, and salt to the mixing bowl. Mix JUST until a smooth and thick cookie batter forms and no streaks of flour remain. Do not overmix or else you will form too much gluten and the cookies will not spread as much and be tough.

Next, cover the bowl with plastic wrap, add...

Next, cover the bowl with plastic wrap, add to the fridge, and let chill for 30 minutes- 1 hour.

Cover a baking sheet in parchment paper and...

Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and separate into 50 gram balls (about 3 Tbsp per cookie). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated.

Place the lemon sugar cookie dough balls onto...

Place the lemon sugar cookie dough balls onto the baking sheet at least 2 inches apart since they will spread. Then, lightly press down each cookie with your palm to encourage spreading.

Bake for 12-15 minutes until bottoms are lightly...

Bake for 12-15 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.

Remove the cookie tray from the oven and...

Remove the cookie tray from the oven and immediately tap the tray on the counter a few times to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling becoming much chewier.

While the cookies are cooling, make the vanilla...

While the cookies are cooling, make the vanilla glaze by adding the vanilla bean paste and plant based milk to a small bowl and mixing together. Then, gradually add in the powdered sugar and whisk together until a thick glaze forms. Drizzle the glaze on completely cooled cookies and let sit about 5 minutes to harden, then serve!

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Chewy Vegan Earl Grey Sugar Cookies! Tastes just like a London fog in cookie form because the dough is infused with earl grey tea leaves and vanilla bean and topped with a vanilla bean glaze.

Baked into fun shapes and decorated with festive colors, these Easy Vegan Sugar Cookies are alway my go-to cookies for the holiday season!

Easy Vegan Sugar Cookies!

all-purpose flour

earth balance spread, softened to room temperature

+ 2 tablespoons natural cane sugar

In a medium sized bowl, mix together the...

In a medium sized bowl, mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream the earth balance...

In a large bowl, cream the earth balance butter and sugar together with a hand mixer. A stand mixer would also work perfectly for this.

Add in the vanilla extract and milk and...

Add in the vanilla extract and milk and mix a little more.

As you continue to mix, slowly add in...

As you continue to mix, slowly add in the dry ingredients. Mix until everything is combined and a dough forms.

Take the dough and form it into a...

Take the dough and form it into a disk and wrap it in saran warp paper. Let it chill in the fridge for about an hour.

Preheat the oven to 375 degrees. Line two...

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

On a lightly floured surface, roll out the...

On a lightly floured surface, roll out the dough with a rolling pin until it is about 1/4 inch thick.

Use cookie cutters to cut out desired shapes...

Use cookie cutters to cut out desired shapes and place the cut outs on the baking sheets.

Re-roll the remaining “scrap” dough and continue to...

Re-roll the remaining “scrap” dough and continue to cut out cookies until all the dough is used.

Bake in the oven for 10-12 minutes or...

Bake in the oven for 10-12 minutes or until the underneath is slightly golden brown.

Let the cookies cool completely before icing and...

Let the cookies cool completely before icing and decorating.

To make the icing, put the powdered sugar...

To make the icing, put the powdered sugar in a bowl and add a tablespoon of milk and stir. Continue adding a teaspoon of milk at a time, stirring in between, until a thick frosting forms. Be careful not to add too much milk! A little goes a long way.

Soft and chewy cut-out Paleo sugar cookies that no one will know are completely gluten free, dairy free, and vegan! Made with cassava flour and almond flour, these easy sugar cookies are so much fun for the holidays!

Super Paleo Sugar Cookies (Vegan)

flour

almond flour

vegan butter or coconut oil, softened

tbsp ground flaxseed with 4 tbsp water

maple sugar or coconut sugar

tsp vanilla extract

tsp almond extract

tbsp almond or coconut milk

coconut butter, melted

maple syrup

Use a hand mixer to whip the vegan butter and sugar together until creamy and smooth.

Add in the vegan flaxseed egg and vanilla extract (also optional almond extract), and sift in the flours.

Continue to beat all of the ingredients until it&#8217;s a sticky dough.

Form the dough into a flat disk, and place it into plastic wrap, wrap it up and place the dough into the fridge to chill for 30 minutes.

When the dough is ready, lightly dust a clean surface with either cassava or almond flour, as well as the rolling pin, and a little flour on top of the dough disk.

Roll the dough out to be about 1/4&#8243; thick.

Use your favorite cookie cutters and press them into the dough. Peel away the dough scraps and repeat for any remaining dough.

Place the cookies into the fridge to chill for 30 minutes, and preheat the oven to 350F as the cookies are chilling.

Bake the cookies at 350F for 10-12 minutes, or until slightly puffy and golden.

Remove from the oven and let cool completely before removing from the cookie sheet. Place the cookies into the fridge to speed up cooling time so that you can ice them.

When the cookies are ready to ice, you can either melt together the coconut butter and maple syrup for a Paleo icing or mix together the powdered sugar and almond milk. Place the icing into an icing bag or spread directly onto the cookies.

Icing

I think Santa would be VERY happy coming down the chimney to a plate of these beauts :) That is if I don't eat them all first. Sorry, Santa 😂

Colorful and fun vegan sugar cookies. These soft and chewy sugar cookies are super easy and perfect for any occasion.

The Easiest Vegan Sugar Cookies

Vegan Butter ((112 grams))

White Granulated Sugar ((150 grams))

tsp Vanilla Extract

tsp Almond Extract

All Purpose Flour ((250 grams))

tsp Baking Soda

Salt

Tbsp Soy Milk (or other non-dairy milk)

Powdered Sugar ((120 grams))

Preheat the oven to 350°F (180°C)

Cream the vegan butter and sugar together and then add the vanilla extract and almond extract.

Sift the flour into a mixing bowl and add the baking soda and salt.

Add the dry ingredients to the wet and mix in by hand until crumbly. Add soy milk and mix in to create a big ball of dough. If your mix is too crumbly to form a ball of dough, add in a little more soy milk until it does.

Flour your hands and a baking mat and transfer the ball of dough to the baking mat.

Use a rolling pin to roll out the dough to around 1/4 to 1/2 inch thick, dip a cookie cutter into flour so it doesn&#39;t stick and cut out your cookies. Transfer the cookies to a parchment lined baking tray. With the remaining dough, form it into a ball and then roll it out again and repeat.

If you want round cookies and don't want to make shapes, then you don't need to roll out the dough, you can simply tear off pieces of the dough and roll into balls and place the balls onto a parchment lined baking tray. Flour the bottom of a glass and use that to press down on the balls to flatten them neatly before baking.

Bake in the oven for 10 minutes.

Remove from the oven and allow to cool completely before decorating.

Prepare your decorating frosting by adding the powdered sugar, vanilla and soy milk to an electric mixing bowl. Start on low speed and gradually increase speed until smooth. If you need a little more soy milk then add it a drop at a time so that you don't use too much. The consistency will be very sticky, almost gluey. Separate into 2 bowls. Add a drop of food coloring into each bowl and mix in.

Decorate the cookies and allow to set before serving.

https://embed.mediavine.com/videos/kny4vyd7huvghoqptzth

The Easiest Vegan Sugar Cookies - Loving It Vegan. Colorful and fun vegan sugar cookies. These soft and chewy sugar cookies are super easy and perfect for any occasion.

The Easiest Vegan Sugar Cookies - Loving It Vegan

Skip the store-bought sugar cookies and grab cookie cutters instead! This 5 ingredient vegan sugar cookie recipe is easy to make and takes under 30 minutes.

Vegan Sugar Cookies With Just 5 Ingredient

g vegan butter, room temperature

powdered sugar

tbsp plant milk

Sprinkles

Mix dry ingredients

Add wet ingredients

Add butter and vanilla extract, and using an electric whisk start to mix on low. Increase speed and mix until dough is completely combined.

Chill vegan sugar cookie dough

Form dough into a log, and Wrap in a foil, twisting the ends. Place in the fridge for at least 2 hours.

Preheat oven

Form into cookies

Slice log into 1/3 inch / 1 cm slices, and place onto a parchment paper lined baking tray.

Use cookie cutters

If using a cookie cutter, roll the dough out on a floured surface, then cut out shapes of your choice.

Bake vegan sugar cookies

Bake cookies for 8-10 minutes. Let cookies cool completely.

Decorate vegan sugar cookies

For the frosting mix together sugar and dairy-free milk. Spread frosting on top of the cookies, and sprinkle with sprinkles. Let the frosting harden before serving.

Classic vegan sugar cookies made with 1 bowl in less than 1 hour. Sweet, tender, simple, and perfect for holiday gatherings and beyond!

1-Bowl Vegan Sugar Cookies

butter

organic cane sugar ((plus more for topping))

brown sugar

pumpkin puree* ((acts

tsp pure vanilla extract

unbleached all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

milk

vegan butter ((softened // 1 stick equals 1/2 cup))

Add softened butter to a large mixing bowl and cream with a mixer.

Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.

Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.

Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.

Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).

Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.

Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)

Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.

Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes // amount as original recipe is written // adjust if altering batch size), or very slightly golden brown.

Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.

Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.

To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.

Once cooled, frost cookies and top with sprinkles (optional - vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).

These Vegan Chai Sugar Cookies are infused with a blend of spices then baked into buttery, decadent sugar cookies. Prep this holiday dessert in just 15 minutes with no weird ingredients.

Vegan Chai Sugar Cookies

flaxseed

water

vegan butter, softened to room temperature (1 stick)

brown sugar (lightly packed)

cinnamon

ginger

cardamom

allspice

nutmeg

cloves

black pepper

baking soda

cane sugar

Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper. Combine the ground flax with the water, mix well, and let sit for 5 minutes.

Cream the Butter: Add the butter and brown sugar to a large bowl and use a hand mixer (or bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed, vanilla, and cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and black pepper to the butter mixture. Mix again until combined.

Make the Dough: Add the flour, cornstarch, baking soda, and salt to the bowl and mix well with a spatula. Place the dough in the fridge for an hour, up to overnight. This allows the butter to firm up and the flour to absorb the moisture from the dough.

Top 8 vegan sugar cookies recipes from across the web

The most viewed vegan sugar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Vegan Sugar Cookies

Vegan Earl Grey Sugar Cookies

Easy Vegan Sugar Cookies!

Super Paleo Sugar Cookies (Vegan)

The Easiest Vegan Sugar Cookies

Vegan Sugar Cookies With Just 5 Ing...

1-Bowl Vegan Sugar Cookies

Vegan Chai Sugar Cookies

Top 8 vegan sugar cookies recipes from across the web

The most viewed vegan sugar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Sugar Cookies

Vegan Earl Grey Sugar Cookies

Easy Vegan Sugar Cookies!

Super Paleo Sugar Cookies (Vegan)

The Easiest Vegan Sugar Cookies

Vegan Sugar Cookies With Just 5 Ing...

1-Bowl Vegan Sugar Cookies

Vegan Chai Sugar Cookies

The most viewed vegan sugar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine