Vegan Sugar Cookies
Celebrate the holidays (or any time of year) with these easy vegan sugar cookies. This recipe makes a small batch of vegan sugar cookies—if you want a big batch of more dough to play with (especially if you're using large cookie cutters), double the batch!
Servings 35 cookies (depending on cookie cutter size)
Calories 46kcal
Equipment
- Handheld Mixer or Stand Mixer
Ingredients
- ⅓ cup coconut oil soft and scoopable (not solid or melted)
- ½ cup cane sugar + 1 tablespoon
- ¼ cup plant-based milk unsweetened at room temperature
- ½ teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
Icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon water + 1 teaspoon, add more water as needed to get your desired consistency
Instructions
- Add the coconut oil, cane sugar, milk, and vanilla extract to the bowl of a stand mixer (or mix with an electric hand mixer). Cream the ingredients together on medium/high speed for a few minutes until it's well-combined.
- Sift the flour, baking powder, and baking soda into the mixer and beat until it forms a dough.
- Gently dust a clean work surface with flour. Transfer the dough to your work surface and knead it into a ball. Use a rolling pin to gently roll the dough out until it is around ¼ inch thick. Try not to roll the dough too thin because then the cookies will be more crunchy rather than soft and crispy.
- Preheat your oven to 350 degrees F. Line 2 baking trays with silicone mats or parchment paper.
- Use cookie cutters to cut cookies out and place them on the baking tray. Form any dough scraps into a ball and re-roll and cut more cookies, until all of the dough is gone.
- Bake the cookies on the center rack of your oven for around 10-12 minutes, or until they're golden brown on the bottom.
- In the meantime, make the icing by whisking together the powdered sugar, vanilla extract, and water until smooth. Feel free to add vegan food coloring if desired. Set aside.
- When the cookies are finished, transfer them to a wire rack to cool. Once they're cooled, apply the icing onto the cookies. Allow the icing to dry completely before serving or storing.
Notes
This recipe for vegan sugar cookies makes somewhere around 35 to 45 cookies depending on the size of the cookie cutters you use. I used pretty small cookie cutters along with a few large ones and it made 50 cookies.
Storage:
After baking and icing the vegan sugar cookies, store them in an airtight container at room temperature, maintaining their freshness for up to a week. When stacking cookies in the container, insert a sheet of parchment paper between layers to prevent sticking or any potential damage to the icing.
For extended storage or in warmer conditions, refrigerating the cookies is an option, although they typically fare well at room temperature.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.1IU | Calcium: 8mg | Iron: 0.2mg