VEGAN SUGAR COOKIES
These vegan sugar cookies are perfect for Christmas and Valentine's Day! They're soft, perfectly sweet, and super easy to make. And it's so much fun to decorate them!
Provided by Sina
Categories Dessert
Number Of Ingredients 8
Steps:
- 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.
- Lightly cover your kitchen counter with flour and roll out the dough with a rolling pin.
- Cut out the cookies with cookie cutters. I used star, heart, and Christmas tree shaped cookie cutters. Preheat the oven to 350 °F.
- Line a baking tray with parchment paper and place the cookies on top. Bake for 8 minutes. As every oven is a bit different, check regularly, so they don't get too dark.
Nutrition Facts : Calories 84 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 57 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
PERFECT VEGAN SUGAR COOKIES AND ICING
Kristie and I baked these vegan sugar cookies from scratch for an annual harvest party that several vegan friends were attending. We were surprised how well they turned out. The cookies were just hard enough to keep their shape, but soft when bitten. They tasted buttery and melted in your mouth. The icing was glossy, smooth, and sweet. Like the cookies, the icing was just hard enough to allow stacking, but soft to bite. They were a hit at the party!
Provided by Allrecipes Member
Categories Everyday Cooking Vegetarian Protein Tofu
Time 10h27m
Yield 36
Number Of Ingredients 12
Steps:
- Beat margarine and sugar together in a large bowl using an electric mixer until creamy. Stir in egg substitute and vanilla extract. Add flour, cream cheese, and baking powder slowly. Mix into a dough, using your hands if necessary. Form dough into a long loaf and wrap in cellophane. Refrigerate until firm, at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with aluminum foil.
- Roll dough out onto a lightly floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart on the baking sheets.
- Bake in the preheated oven until bottoms and edges just start to get light brown, 12 to 14 minutes. Remove cookies from baking sheets and cool on wire racks. Store in an airtight container.
- Stir confectioners' sugar and soy milk together in a bowl until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy, adding more corn syrup if too thick. Add food coloring to desired intensity. Dip cookies into the icing; let dry, 8 hours to overnight.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 23 g, Fat 5.4 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 94.2 mg, Sugar 12.4 g
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
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
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- Add the powdered sugar, 2 teaspoons of plant-based milk or water, and food colouring if using, to a bowl. Mix together. Add 1 to 2 teaspoons more plant-based milk or water if needed to reach desired consistency. Let cookies cool completely before decorating.
THE PERFECT VEGAN SUGAR COOKIES - MY DARLING VEGAN
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- In a stand-up mixer, beat the vegan butter for one minute until it is light and fluffy. Turn off the mixer and scrape down the side. Slowly add the granulated sugar. Whip together for aother minutes, scraping down the sides as necessary. Add the applesauce and vanilla extra and mix until it is well incorporated. The dough may look a little curdled at this point. That’s okay! It will sort itself out once the rest of the ingredients are added.
- With the mixer on low, slowly add the dry ingredients. Mix until the dough comes together. Do not over mix that dough. Once you add the flour, mix it until it just starts coming together. At that point, turn it out onto a floured work surface and bring it together with your hands. Transfer the dough to a piece of parchment paper, lightly dust with powdered sugar and top with another piece of parchment paper. Roll out to about 1/4" thick. Refrigerate for 1 hour.
- Once your dough is chilled, cut out shapes with your cookie cutters. Avoid rolling out the dough many times. Each time the dough is rolled, it will get more cracked and dense. Keep the shapes as close together as possible. Return to the refrigerator for 30 minutes to let the dough reharden. Otherwise, your cookies will spread out too much in the oven.
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