Vegan Sugar Cookies

These delicious vegan sugar cookies are perfect for parties, Christmas cookies, and more! Make these colorful and flavor cookies with friends!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Resting time 5

Total Time 25

Servings cookies

Calories 104kcal

Author Marly McMillen

Equipment

Ingredients

Vegan Sugar Cookies

¾ cup vegan butter , softened
¾ cup granulated sugar
3 tablespoons plant-based milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
2 ¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon salt

Vegan Royal Icing

2 teaspoons Ener-G Egg Replacer
3 tablespoons water
½ teaspoon almond extract
1 ½ cups powdered sugar
organic food coloring

Instructions

Sugar Cookies

In a large mixing bowl, use a hand-held mixer or stand mixer with the paddle attachment. Beat the butter until smooth, approximately 1 minute. Add the sugar and beat on high until light and fluffy, 3 to 4 minutes. Be sure to scrape down the sides of the bowl as needed. Add the milk, vinegar, and vanilla. and beat again until light and fluffy.
In a small bowl whisk together the flour, baking powder, cornstarch, and salt. Turn the mixer down to low and pour in half of the dry ingredients, and beat until just combined. Add the rest of the flour mixture and beat again on low until just combined. Assess the batter. If it's too soft and sticky, add a tablespoon of flour. If it's too stiff add a teaspoon more of plant-based milk. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
When ready to begin baking preheat the oven to 350°F. Line cookie sheets with a silicone mat or parchment paper.
Place the cookie dough ball on a sheet of waxed paper. Add another sheet of waxed paper over the top. Use a rolling pin and roll the cookie dough until about 1/4" thickness. If the cookie dough shifts around too much, add a non-stick matt or something underneath the bottom sheet of waxed paper. Cut the rolled dough into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
Bake for 10 to 12 minutes, until bottoms and edges just start to get light brown. Remove baking sheet from oven and allow cookies to cool on the pans before transferring to a wire rack to cool completely. Store in an airtight container until you're ready to ice the cookies.

Vegan Royal Icing

In a medium bowl, stir together the egg replacer, water, and almond extract. Stir until combined. Add powdered sugar. Stir until a spreadable consistency is achieved. If icing is too thick, add a smidge of water. However, if you add food coloring in drops, that will add moisture to the icing too.
Add food coloring to desired color intensity. Once cookies have cooled, either dip them in desired icing colors or fill squeeze bottles with colored icing. Decorate cookies and then allow them to sit for 2 to 3 hours up to overnight. Once the frosting sets, pack them in an airtight container. They will keep 4 to ⅛5 days at room temperature or up to 10 days in the fridge when stored correctly.

Notes

The frosting will thicken over time, so add little bits of water as needed to return it to a spreadable consistency. Having a spray bottle of water is very helpful for this purpose. Or a 1/8 teaspoon to make sure you're adding only bits of water.

Nutrition