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
SIMPLE VEGAN SUGAR COOKIES
This is a modified version of the Betty Crocker® vegan sugar cookies. I am not vegan but this recipe is the best I have used for avoiding egg and dairy (for allergy purposes). I serve these cookies all the time to non-vegans and they are always a huge hit. The key is to not over bake! Please note, each individual ingredient is not necessarily certified vegan. Decorate as you wish with your preferred cookie icing.
Provided by kimmberli
Categories Desserts Cookies Sugar Cookies
Time 3h50m
Yield 30
Number Of Ingredients 11
Steps:
- Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
- Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
- Bake in the preheated oven until set, 10 to 12 minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 16.6 g, Fat 7.7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 0.8 mg, Sugar 7.9 g
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 CUT-OUT SUGAR COOKIES
Make and share this Vegan Cut-Out Sugar Cookies recipe from Food.com.
Provided by hipbonez
Categories Dessert
Time 20m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside.
- In another bowl, mix together wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Start preheating oven to 350 Fahrenheit.
- Roll dough out and cut out shapes with cookie cutters.
- Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.
Nutrition Facts : Calories 1271.3, Fat 55.8, SaturatedFat 7.3, Sodium 194.3, Carbohydrate 178.2, Fiber 3.8, Sugar 76, Protein 13
VEGAN CUTOUT CHOCOLATE COOKIES
Did we just make your favorite holiday cutout cookies vegan? You betcha we did! These vegan chocolate cookies pack a chocolaty punch, and the final sweet drizzle of chocolate on top is sure to steal the hearts of vegans and non-vegans alike. Pop on your favorite holiday film, gather the family, and bake up some vegan chocolate sugar cookies. Whether you're on mixing duty, the decorating deputy or head of tasting, your family will love these sweet treats. Plus, our vegan chocolate cookies are bound to bake your season even brighter.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 40
Number Of Ingredients 12
Steps:
- In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
- Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
- Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
- Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
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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.
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5/5 (3)Category SweetsCuisine VeganTotal Time 23 mins
- Into a large bowl whisk together the cashew butter, maple syrup and vanilla until combined. Sift in the oat flour and mix until a dough forms.
- Roll out the dough 1/4 of an inch in thickness. Cut out cookies using a cookie cutter and place on a lined cookie sheet.
- Bake for 7-8 minutes, just before the edges start browning. Once out of the oven, let them sit for 3 minutes then transfer to cooling rack when you an handle the cookies. Don't let them sit on the hot baking sheet for too long or they will continue to cook.
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- In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
- Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle. See this helpful video on how to decorate sugar cookies with icing.
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