We are searching data for your request:
Upon completion, a link will appear to access the found materials.
cups powdered sugar
cup vegan margarine, softened
teaspoon almond extract
cups Gold Medal™ all-purpose flour
teaspoon cream of tartar
tablespoons vanilla soymilk
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.
Vegan Sugar Cookies
Published: May 13, 2020 · Updated: Nov 27, 2020 · This post may contain affiliate links.
These vegan sugar cookies are so soft and sugary, no one would ever guess they're completely plant based. Plus, they're easy to put together in under 20 minutes! Easy, delicious, and no-nonsense - perfect for any occasion.
Sugar cookies are another one of those staple cookie recipes, like these Vegan Chocolate Chip Cookies or these Vegan Peanut Butter Cookies.
There are so many different ways to make them that it will make your head spin. However, it&rsquos hard to find one that isn&rsquot delicious.
The best part about this vegan sugar cookie recipe is the fact that no one would ever know it's vegan!
It tastes exactly like traditional sugar cookies. There aren&rsquot any ingredients you&rsquove never seen before and no strange textures. Just great cookies!
HOW TO MAKE VEGAN SUGAR COOKIES
I’ve tested this recipe several times, making small adjustments, testing different ingredients and after all that trial and error I’m ready to share it with you guys, with few tips and tricks, of course.
- Earth Balance
- Vanilla and Almond Extract
- Corn Starch
- All Purpose Flour
- Baking Powder
First, let’s talk about vegan butter substitutes.
There are quite a few options on the market. I narrowed it down to 2 I wanted to try in this recipe :
I’ve been using Nutiva brand for some time. If you are not familiar with Nutiva Shortening check it out. It has a very light coconut flavor and golden yellow color and it doesn’t have to be refrigerated.
Earth Balance seems to be the most popular among bakers, it is very neutral in terms of taste and color.
Using both of these resulted in very tasty cookies. However, it was brought to my attention that Nutiva Shortening is made in facility that handles also unrefined oils of coconut, walnut and almond. I’m not sure if this makes it not suitable for people with nut allergies but it’s definitely worth mentioning. Nutiva is excellent in responding to emails and so if you have further questions you can email them.
AQUAFABA (Chickpeas Brine)
In a place of egg I used Aquafaba, chickpeas brine. I always eat chickpeas and I had some brine leftover so it just seemed practical to use it. It works well.
You’ll notice there is no salt added in this recipe reason being is Earth Balance and aquafaba. Both already contain salt so I didn’t see the need to add more salt to the cookie dough.
VEGAN COOKIE DOUGH
Beat sugar and room temperature Earth Balance until creamy. Beat in Aquafaba and Vanilla and Almond Extract.
Sift together flour, corn starch and, baking powder.
On low speed beat dry mix into the wet ingredients. Beat the dough only till mixture is moisten throughout. Then use a spatula to gather the dough into a ball. Flatten it into a disk and roll it out right away between 2 sheets of parchment.
I tried chilling the dough before rolling it out, don’t make the same mistake. It crumbles.
I rolled it between 2 sheets of parchment right after I mixed it. It worked like a charm. On the sides I had 1/4 inch guides to ensure the even thickness throughout. You can watch the video below to see how how it’s done.
Refrigerate rolled out dough for at least 30 minutes or up to 3 hours.
Cut out cookies. Transfer them onto a baking sheet lined with parchment paper. Re-roll scraps and cut out more cookies.
Bake cookie at 350F 9-10 minutes. Let cookies cool on the baking sheet for 5 minutes then transfer them onto a cooling rack to cool completely.
NUTIVA SHORTENING VERSUS EARTH BALANCE
You’ll see in the picture below the butter color also reflected in the finished product. More yellow tones are achieved with Nutiva and lighter and neutral tones are achieved with Earth Balance.
Gluten Free Vegan Sugar Cookies
Delicious, buttery gluten free vegan sugar cookies with a sweet icing - perfect for the holidays!
Cuisine Dairy Free, gluten free, Nut free, vegan.
Prep Time 2 hours 30 minutes
Total Time 2 hours 42 minutes
For the cookies:
- 1 cup vegan buttery spread
- 1 cup granulated sugar
- 1/4 cup unsweetened apple sauce
- 3 cups gluten free flour blend I have made these cookies with King Arthur GF Flour, Namaste Perfect Flour Blend, and Now Foods GF Flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the frosting:
- 1/4 cup vegan buttery spread
- 2 cups confectioner’s sugar
- 1 Tablespoon non-dairy milk
- colored sugar optional
- chocolate candies optional
To make the sugar cookies:
Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.
Roll the dough to about 1/4 of an inch thickness. If the dough is too crumbly, add a little water. If the dough is sticking to the rolling pin, add more flour to the pin and the dough.
Cut out your cookies, and place them on the cookie sheet.
Bake at 350 degrees for about 9-11 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. Cool on wire racks.
To make the frosting:
Place the vegan buttery spread in a mixing bowl and mix on medium speed.
Frost the cooled sugar cookies and top with sprinkles and candy if desired.
Please double check that the sprinkles or colored sugar you use are safe for whatever dietary needs or allergies you have.
Enjoy! I also really like these cookies plain. They are delicious with a cup of tea. You can use this recipe for any holiday. We love to make heart-shaped sugar cookies for Valentine’s Day.
Leave a Reply Cancel reply
The BEST gluten free cookies!! They roll out and cook perfectly. My allergic grandson has yearned for beautiful tasty sugar cookies and here they are. The whole family, even those with no gluten problem, loved them. I have tried various recipes where the cookies spread and lose their shape and where they have an odd under-taste. This recipe is simple and works perfectly. My grandchildren have gobbled down batch one, and I am working on batch two.
These are delicious. Thank you so much!
Is there any other alternative to the vegan butter, my son is allergic to so many things, I cannot find one that he can have. I usually use palm shortening when baking, would this work do you think? If so, what would the ratio be?
I have actually never used palm shortening! I think you could try it, and just add a bit at a time until the dough is thick. It needs to be thick so you can roll it out.
Doespecially TJ’s gluten free flour have Xanthum gum in it or do I need to add. I know most do not have xanthum gum.
No, it doesn’t contain xanthan gum, but it seemed to be fine without it for this recipe!
Thanks for the awesome recipe! Tried a different GF sugar cookie recipe and it was an epic fail… This one is fantastic! My three old daughter loved making the dough, cutting out the cookie shapes, decorating them, and most of all EATING them! Thanks. This one’s a keeper. :)
Thank you so much for taking the time to let me know that you tried them and loved them! That really makes my day! :)
I’ve got to pin these! I love that I can make them as written with out substitutions for our many allergies.
Have you ever substituted an alternative “milk” for the almond milk? My daughter is allergic to almonds, but would love to try this recipe.
I have used hemp milk before, and it turned out well. I think any non dairy milk would work just fine!
Wow, Kelly! I can’t believe Baby Bee will be turning two already. Crazy. Well, these cookies look delish, and I’m definitely going to try the recipe. I hope mine turn out looking like yours! =0)
Thanks, Kim! I hope you like them! Yes, I know how did two years go by so fast!?
These look amazing and super cute! Loving the fact they’re both gluten-free and vegan! :)
OHHHHHH, I think I love you. hee hee. Another favorite in vegan version! thank you, thank you!
You’re welcome, Lisa! I hope you enjoy them!
My birthday is around Valentine’s day too! So I love this time of year. These cookies are so cute : )
Thanks, Natalie! Happy early birthday!
I have my dough refrigerated and ready to roll out and cut.
Is it normal for the dough to taste a little off? I’m hoping Ill bake them and they’ll be fine but the dough taste nothing like a cookie. HELP! :/
[…] or lots of sprinkles were my favorite at Valentine’s Day. Last year I shared a recipe for glazed and sprinkled heart shaped cookies, and they were a big hit! So many of you tried them and liked them, so I decided another […]
[…] Gluten Free and Vegan Sugar Cookies […]
[…] Gluten Free and Vegan Sugar Cookies […]
[…] INGREDIENTS For the cookies: 1 cup vegan buttery spread 1 cup granulated sugar ¼ cup unsweetened apple sauce 3 cups gluten free flour blend ¼ teaspoon of salt ½ teaspoon of vanilla For the frosting: ¼ cup vegan buttery spread 2 cups confectioner’s sugar 1 Tablespoon almond milk the juice of 10 raspberries, strained ________________________________________________________________________ METHOD 1) To make the cookies: Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix. 2) Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff). 3) Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours. 4) Preheat oven to 350F (180C). Line a cookie sheet with parchment paper. 5) Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well. 6) Roll the dough to about ¼ of an inch thickness. Cut out your hearts, and place them on the cookie sheet. Bake at 350F(180C) for about 10-12 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. The hearts I used were about three inches across. Cool on wire racks. 7) For the frosting: Press the raspberries against a fine mesh sieve over a large bowl. Discard the seeds. 8) Add the vegan buttery spread and mix on medium speed. 9) Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the almond milk. 10) Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more almond milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency. 11) Frost the cooled sugar cookies and top with sprinkles if desired. Oringal source http://theprettybee.com/ […]
[…] Cookie: Vegan Sugar Cookies, Healthy Vegan Sugar Cookies, Vegan Gluten-Free Sugar Cookies, Paleo Sugar Cookies, Almond Flour Sugar Cookies, Paleo Sugar Cookies, Allergy-Friendly Sugar […]
A note on Sweetness
I&rsquove added no white sugar and no maple syrup to these cookies, they are completely fruit-sweetened by the bananas. Of course, they are not crazy sweet but they are certainly sweet enough for me.
It&rsquos important to use bananas that are very ripe (at least spotty!) otherwise the cookies won&rsquot be sweet at all. The riper the banana, the better.
Soft and chewy vegan cookie recipes
Bake these cookies on a non-stick cookie sheet for best results.
Vegan &ldquomilk&rdquo chocolate chip cookies
It would only make sense to start with the most classic type of cookie, wouldn&rsquot it?! Although there isn&rsquot actually any milk in these cookies, they give traditional chocolate chip cookies a good run for their money.
Biscoff and white chocolate cookies
I made these for my partner&rsquos birthday BBQ earlier this year and they were very popular indeed! They are filled with dairy-free white chocolate chips and stuffed with creamy Biscoff spread, which is melted in the middle if you eat the cookies warm.
Double chocolate chip cookies
These are probably my favourite ever cookies, flavoured with chocolate and filled with white and dark chocolate chips. No matter what the occasion is, these double chocolate cookies are always sure to be a hit! I make them multiple times a month because they are just SO GOOD! Try them for yourself and see!
Warm Cookie Dough Skillet
This recipe is a Pizza Hut cookie dough copycat. It&rsquos gooey and soft inside and tastes delicious served with ice cream.
White chocolate cookies
These white chocolate chip cookies were actually the first kind of chewy vegan cookies that I made for this blog and I have been hooked ever since! Made with a mix of brown sugar and caster sugar, they are perfectly crisp on the outside and so flavourful.
Red velvet cookies
These brightly coloured vanilla cookies have a touch of cocoa powder and are mixed with white chocolate chips. They&rsquore perfect for Valentine&rsquos day, or just for snacking on any time of year!
If you like all things spiced, give my vegan ginger cookies a go. I like to eat these warm along with some hot chocolate in the Winter months.
Filled with colourful sprinkles, these vanilla funfetti cookies remind me of my younger days and I think they&rsquod be a great addition to any child&rsquos birthday party!
Lemon drizzle cookies
If you&rsquore British, you&rsquoll probably know all about our obsession with lemon drizzle cake! Because the cake flavour is so delicious, I put it into a cookie, and the results were better than expected. Trust me, if you like lemon desserts, you will LOVE these cookies!
I used dark chocolate, vegan smarties for these cookies to recreate the Subway cookies that I used to love so much. I would say they are a pretty good substitute if you&rsquore also missing them!
&ldquoMini Egg&rdquo cookie bars
A tasty Easter treat, these cookie bars are filled with mini chocolate eggs that give Cadbury&rsquos a run for their money.
Low carb chocolate chip cookies
These are a great healthier cookie if you&rsquore someone who likes a sweet treat every day like I do. They&rsquore made with almond flour, agave nectar and dark chocolate which all help to prevent the blood sugar highs and lows that can happen with regular baked goods. They&rsquore naturally gluten-free cookies too!
Chocolate crinkle cookies
If you&rsquove never had a crinkle cookie, try this recipe now! They are soft, fudgy, chocolatey pieces of joy and can be flavoured with orange, mint or anything else that you like. There&rsquos also a gluten-free option for this recipe.
Peanut butter cookies
These peanut butter cookies are great because they can be made without any kind of egg replacer but still turn out lovely and soft! They&rsquore great for freezing too, meaning you can make a large batch last for a long time!
Basic Vegan Sugar Cookies with this Easy Roll & Cut Recipe
We had a vegan sugar cookies recipe up that was good, but it needed just a couple of modifications. It was too salty (IMO), and spread just a little too much. I decided to work on this recipe since I had a lot of leftover buttery sticks and spreads from our Dairy-Free Butter Comparison Tests with Dairy-Free Shortbread Cookies. And I love baking on Christmas day!
Choosing Your Dairy-Free Butter Alternative
I used the Flora (salted) buttery sticks in this recipe, which spread a wee bit more than some of the others, but not too much. Each brand of buttery sticks (or spread) can produce different results (taste, texture, and spread), as you can see from our comparison tests. So make sure to use one that performs well in baking.
Some recipes for vegan sugar cookies use applesauce or banana for egg replacer, which makes them a bit pancake-y. Others use chia or flax “eggs,” which makes them a little rustic. Some use just water or milk beverage and omit the eggs, which can dry the cookies out. I chose aquafaba (liquid from canned chickpeas), because it helps to retain moisture in the cookie, without making it muffin-life. If you want to use eggs, see our Classic Dairy-Free Sugar Cookies Recipe.
Soft & Lightly Chewy or Crispy
When baked as directed, these vegan sugar cookies have a soft, tender bite with a light chew. Cover them in an airtight container, and they’ll keep their texture for at least a few days. If you want a crispier cookie, you can bake them a couple minutes longer.
Free Form Option
The dough works well as a roll and cut recipe, but you can also hand shape the dough, if preferred. Just roll it into small balls and flatten on your parchment. I didn’t have cookie cutters or a rolling pin, so I flattened the dough by hand and used a small glass to cut rounds. It worked great! As mentioned, everyone enjoyed the taste and texture of these vegan sugar cookies. The sweet vanilla buttercream on top was also well received!
Here is a quick recap of the ingredients you need to make these strawberry cookies (full quantities in recipe card):
- Vegan butter
- I love using Earth Balance, Flora plant butter, or Miyokos
- I used Natierra Dried Strawberries and highly recommend them! Very high quality and the best strawberry flavor.
- mixed with water
- Optional- only needed if you're making the icing!
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup coconut oil, at room temperature (not liquid)
- ¾ cup sugar
- ⅓ cup water
- 4 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
Vegan Sugar Cookie Recipe Ingredients
The best thing about these vegan sugar cookies is their soft, melt-in-your mouth texture. Where does it come from? Well, instead of using 100% all-purpose flour like most sugar cookie recipes would, I use a mix of regular flour and almond flour, which is what makes them so wonderfully puffy and soft.
Along with cookie regulars like baking powder, sugar, and salt, I add lemon zest to the dough to give these a light lemon flavor. If you don’t want your cookies to be lemony, try adding a splash of vanilla extract in its place.
And lastly, almond milk and coconut oil round out this recipe. Make sure that these ingredients are cold when you add them to the dough – it’ll ensure that your cookies come out perfectly puffy.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Cream coconut oil and sugar in a large bowl with an electric mixer until light and fluffy. Add water, lemon zest and vanilla beat until well combined. Gradually add the dry ingredients, beating at low speed until well combined. Divide the dough into 4 pieces and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Working with 1 piece of dough at a time (keep remaining dough refrigerated while you work), roll the dough between 2 pieces of parchment until about 1/4-inch thick. Lift off the top sheet of parchment. Using 2- to 3-inch cookie cutters, cut out shapes. Using a metal spatula, transfer the cookies to a prepared baking sheet (see Tip). Reserve the scraps to reroll. Repeat with the remaining pieces of dough and scraps.
Bake cookies, one baking sheet at a time, until lightly browned around the edges, 10 to 16 minutes.
To make ahead: Refrigerate dough (Steps 1 and 2) for up to 4 days. Let dough stand at room temperature for 30 minutes before rolling.
Tip: If you have trouble transferring the cookies to the baking sheet, leave the cookies on the parchment and peel away excess dough, leaving the cut-out shapes on the parchment. If the dough is too soft to peel away easily, place the parchment on a baking sheet and freeze for 10 to 20 minutes. Carefully transfer the parchment with the cookies to a baking sheet and bake as directed in Step 5.