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You’re going to love these classic vegan Sugar Cookies —a vegan version of the ones that I grew up with! Make these with your kiddos, or share with your friends. They are sure to be a hit! (I first shared this recipe as a part of Keepin’ It Kind’s Cookie Swap in 2013.) PIN THIS RECIPE!
Classic Vegan Sugar Cookies
Growing up, I always looked forward to both Christmas and Valentines Day because my Mom would make two of my favorite kinds of cookies—her sugar cookies and her spice cookies. You can find her spice cookies here:Sugar and Spice Cookies.These cookies are delicious the second they’re made, but get even better a day or two after they’ve been frosted. My Mom used to send boxes of them to me when I was in college and I secretly loved that it took a few days to ship them because they were the perfect consistency—melt in your mouth yummy!
Baking Secrets
One of the secrets that makes this cookie recipe so yummy is that the sugar used in the dough of the cookies is powdered sugar. It contributes to the soft, melt in your mouth texture of the cookies and I love it! This recipe also uses cream of tartar, which isn’t a cream at all. It’s a powder, similar in look to baking soda or baking powder, and you can find it in the spice section of your grocery store. Despite it’s misleading name, it isn’t a cream at all, and is naturally dairy free.
Egg Replacers
My Mom’s original recipe calls for eggs, but I’ve omitted them. Instead I chose to usean egg replacer like Ener-G (equivalent of 1 egg). I’ve also had great luck with 1 Tablespoon of whole chia seeds gelled with 3 Tablespoons of water, and they give a pretty speckled look. You can also use flax seed meal (1 T mixed with 3 T of water).
(Look at my sweet baker boy! This is David, age 2, November 2013)
Fun with Cookie Cutters
Have fun making these cookies with as many cookie cutters as you can come up with! My kids love to go wild with all of the “fun” shapes, like fish, palm trees, and even upside down candy canes to make a “J” for Jonny! I prefer to stick with 1 shape for a more sophisticated look. I’m really loving the circles that I did for these latest pictures, as I think they look like those yummy pink frosted cookies you get in the bakeries! I kept the dough a little thicker than normal as I rolled, a generous 1/4 inch, and it really makes them look professional! No matter what shape you choose, these Classic Vegan Sugar Cookies will taste delicious!
Frosting
The frosting is a perfect all purpose cookie frosting—sweet and creamy, and easy to spread. Confession: I used to eat scoops of this frosting in a bowl like I would ice cream. My Mom would always make plenty of frosting, but wouldn’t frost all of the cookies in one day, so there was a stash in the fridge. Sorry Mom—if you’ve always wondered where the frosting went, now you know! For best results, let the cookies cool completely, and let the frosting come to room temperature before frosting.
Make a batch of these with your kiddos this week—you’re going to love them! Be sure to take a picture and tag me so that I can see! { #frieddandelions // @frieddandelions }
Print Recipe
5 from 3 votes
Classic Sugar Cookies
You're going to love these classic Sugar Cookies—a vegan version of the ones that I grew up with! Make these with your kiddos, or share with your co-workers.
Prep Time30 minutes mins
Cook Time8 minutes mins
Total Time38 minutes mins
Course: Cookies
Cuisine: Dessert
Author: Sarah De la Cruz
Ingredients
Sugar Cookies
- 1 ½ cups powdered sugar
- 1 cup Earth Balance butter (2 sticks)
- 1 teaspoon vanilla
- 1 teaspoon almond extract (optional—omit to keep nut free)
- 2 Tablespoons non dairy milk
- 1 1/2 teaspoons Ener-G egg replacer (mixed with 2 Tablespoons warm water according to package directions)*
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar (in the spice section of your grocery store)
- extra flour for rolling and cutting
Basic Frosting
- 3 cups powdered sugar
- 1/3 cup Earth Balance butter
- 1 ½ teaspoon vanilla
- 2 Tablespoon non dairy milk
Instructions
Sugar Cookies
Mix egg replacer according to package directions and all to gel for about 5 minutes.
In the meantime, get the other ingredients ready.
In the bowl of a stand mixer, mix the powdered sugar, butter, vanilla, almond extract, milk, and egg replacer until creamed together.
Add flour, baking soda, and cream of tartar and mix well.
Pack the dough into a ball and wrap it in plastic wrap and chill in the refrigerator for 3 hours, until firm.
Preheat oven to 375 degrees.
Roll out chilled dough to about ¼ inch and cut into desired shapes (liberally flour rolling surface and rolling pin to prevent sticking).
Bake on a parchment lined cookie sheet for 7-8 minutes, until edges are golden.
Remove from oven and let sit for a minute, then transfer to a cooling rack. Allow to cool completely before frosting.
Basic Frosting
Cream powdered sugar and butter together in a stand mixer. Add vanilla and milk and beat until smooth.
Frosting Notes: At first glance you will think you don’t have enough frosting for the entire batch of cookies, but you really will! Feel free to add food coloring to the frosting. Store any extra in the refrigerator. If the frosting is chilled, bring to room temperature before frosting for easier spreading.
Frost cookies, sprinkle (if using) right away and enjoy! Store extra cookies in a sealed container.
Notes
Dough needs to chill for 3 hours between mixing and rolling out. Plan ahead! *You can substitute 1 chia egg or 1 flax egg for the Ener-G egg, or use another commercial egg replacer like Bob's Red Mill. I have not tested this recipe with other egg replacers such as aquafaba. Experiment at your own "risk!"
Don’t forget to pin this recipe!
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