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
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 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
I got this and modified slightly from VegWeb. Proof that you don't need butter or shortening to make good sugar cookies! These are really easy & yummy. I used an icing similar to Sugar Cookie Icing to stick the sprinkles on.You have fun two ways from cut-out cookies: decorating, and eating :-)
Provided by White Rose Child
Categories Dessert
Time 35m
Yield 2-3 dozen cookies, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together pastry flour, sugar, baking powder and cinnamon. In another bowl, whisk the applesauce, oil and vanilla together until well combined.
- Pour wet ingredients into dry, and stir to mix. Then knead them into a dough. You may have to add some more flour or some of the white flour, to make it dry enough to roll out properly. (A bit sticky, of course, but not wet.)
- Start preheating the oven, 300-350 degrees depending on the heat of your oven- ours is quite hot so I use a slightly lower temperature.
- Roll out the dough (around 1/4 inches thickness) and grab some cookie cutters!
- Bake on a nonstick or lightly oiled pan for about 10 minutes, till just barely golden brown on the bottom edges. They will be kinda crunchy if you bake them too much longer.
- Decorate!
VEGAN SUGAR COOKIES
We've got a challenge for you: Bake these vegan sugar cookies, set them out on a tray for a holiday party and see if anyone can guess that these are made with absolutely nothing sourced from animals. These were carefully developed to contain vegan ingredients only, but to also deliver on flavor and texture. After all, no one wants a so-so cookie, and that applies to vegans as much as it does everyone else. These are beautiful cut into simple rounds (for the minimalists out there) but they can just as easily be turned into a fantastical and festive array of shapes, colors and decors to make the maximalists happy. No matter who you're feeding, it's a virtual sure bet that they love this cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 60
Number Of Ingredients 12
Steps:
- 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 vegan colored sugar if desired.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 11 g, TransFat 1/2 g
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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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