PERFECT VEGAN SUGAR COOKIES
These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!
Provided by Fioa
Categories Desserts Cookies Sugar Cookies
Time 55m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking soda, and salt into a bowl.
- Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, about 10 minutes.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 11.4 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 85.5 mg, Sugar 5 g
VEGAN SUGAR COOKIES
Make and share this Vegan Sugar Cookies recipe from Food.com.
Provided by XxXxkittykat
Categories Dessert
Time 16m
Yield 26 medium cookies
Number Of Ingredients 9
Steps:
- In a large bowl, cream 'butter', sugar, egg replacers + water, and vanilla.
- Add flour, salt, and baking powder.
- Mix well and begin to form a dough.
- Add enough rice milk to moisten the dough (more 'butter' might help too, you'll just have to play with it until a dough is formed).
- Refrigerate for 1-2 hours.
- Once it's ready, roll dough to desired thickness, approximately 1/4 inch thick, and use cookie cutters to form shapes. You could also just make these into rounds.
- Place cookies on a cookie sheet lined with parchment paper and bake at 350 degrees for 8 minutes or until just starting to brown.
- Cool on racks.
- Decorate with frosting or just dig in and enjoy!
- Note: these sugar cookies are the best, my family that isn't vegan couldn't even tell the difference and they loved them. Also, one of my friends ended up taking these cookies home not even knowing they were vegan!
Nutrition Facts : Calories 63.1, Fat 0.1, Sodium 59.8, Carbohydrate 14.3, Fiber 0.3, Sugar 5.8, Protein 1.1
VEGAN SUGAR COOKIES
These vegan sugar cookies have the familiar flavor and texture of other classic sugar cookies--crisp edges, a soft center and slight chew--but contain no animal products. A touch of baking powder ensures the cookies puff slightly without spreading too much. Top them with a simple confectioners' sugar glaze and decorate with sprinkles for any holiday or festive occasion throughout the year.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield about 32 cookies
Number Of Ingredients 11
Steps:
- For the vegan sugar cookies: Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and 2 tablespoons of the almond milk, then continue to beat until smooth and combined. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl until combined. Add the flour mixture to the butter mixture, then beat on low speed until a dough comes together; it should be similar in texture to Play-Doh. If the dough seems too dry, add the remaining 1 tablespoon almond milk, then stir again until combined.
- Transfer the dough to a clean work surface and roll it into a smooth and even log that's about 2 inches wide and 8 1/2 inches long. Wrap tightly with plastic wrap and refrigerate until chilled through, at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Unwrap the log of dough and trim the ends with a sharp chef's knife. Cut the dough into 1/4-inch-thick rounds, then transfer to the prepared baking sheets. Bake the cookies, one sheet at a time, until the tops and edges are set and the bottoms are just starting to turn golden brown, 15 to 17 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the vegan icing: Once the cookies are cool, whisk together the confectioners' sugar and almond milk in a small bowl until a smooth icing forms; it should be thick enough to spread on a cookie without dripping off the sides. If the icing is too thick, add an extra 1 to 2 teaspoons of almond milk until the desired consistency is achieved. Leave the icing plain or tint with food coloring.
- Use a small offset spatula to spread the icing onto the cooled cookies and immediately top with some sprinkles. Return to the wire rack until set, about 15 minutes. The cookies can be stored in an airtight container for up to 3 days.
VEGAN NO-CHILL SUGAR COOKIES
Easy recipe for sugar cookies for cutting into shapes and decorating. This dough does not need to be chilled before rolling and cutting out.
Provided by Laundrycrisis
Categories Dessert
Time 30m
Yield 3 sheets of cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Lightly grease baking sheets.
- Add oil, baking powder, sugar, soy milk, and extract to a mixing bowl and combine with a whisk.
- Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
- When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
- Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
- Bake for about eight minutes. Cookies are done when points are showing the slightest hint of brown, or just before that. Use a spatula to loosen cookies from sheets immediately.
- Allow cookies to cool and decorate as desired.
Nutrition Facts : Calories 919.9, Fat 38.1, SaturatedFat 5, Sodium 145.7, Carbohydrate 132, Fiber 3.4, Sugar 50.6, Protein 12.6
More about "the best vegan sugar cookies recipes"
VEGAN SUGAR COOKIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (180)Total Time 55 minsCategory DessertCalories 205 per serving
- 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.
VEGAN SUGAR COOKIES - VEGAN HEAVEN
From veganheaven.org
5/5 (2)Category DessertCuisine AmericanCalories 84 per serving
- In a mixing bowl, add softened vegan butter and sugar. Beat with a handheld or stand mixer for about 3-4 minutes on high speed until the butter sugar mixture is light and fluffy.
- Add the vanilla extract, the almond extract, and the soy or almond milk. Beat again on high speed until well combined. This should take about a minute.
- Now add the dry ingredients. Mix again on high until everything is well combined. Do not overmix the batter. Form a ball and cover it with plastic wrap. Place it in the fridge for 30 minutes.
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- Add your ground chia (or flax) into your 2 1/2 tablespoons of water and mix to combine. Let sit for 5-10 minutes until you have a thick gel. Mix your butter and sugar with hand or stand mixer until light and fluffy (should only take a few minutes depending on how cold your butter is). Add in your flax or chia mixture, vanilla extract, butter flavor, and almond extract and mix to combine.
- Slowly add in your wet ingredients into your dry and a dough will start to form. If your dough is too dry, you can add a tablespoon of water at a time until the dough comes together (you don’t want it to be a wet dough though, just add enough until it stays together and doesn’t look dry).
- Gather your dough into a ball and place it between two pieces of parchment paper. Roll out your dough between the parchment until you have a circle that is 1/4″ thick. Place in the fridge for about 30-40 minutes or until it feels very firm. Prep a cookie tray with parchment paper on the bottom while your dough chills.
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