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
VEGAN SOFT SUGAR COOKIES
I was trying to come up with a recipe that resembled those Granny B's sugar cookies. You know, those soft ones with the pink frosting? I think these are similar but even if they're not exactly the same, they're still good!
Provided by OrangeLuna
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream margarine and sugar for about 5 minutes until fluffy.
- Add mashed tofu and vanilla. Mix well.
- Sift the flour, baking powder and salt into the mixture.
- You can either roll out the dough and use cookie cutters or make cookie dough balls and flatten the dough with your hand onto an ungreased cookie sheet. You want the dough to be almost the thickness you want your cookie because these don't rise much.
- Bake for around 10 mins in 350 degree oven.
- Note: You might need to adjust the flour a bit if the dough feels too wet. Also, these cookies aren't super sweet. If you like them that way, or if you aren't frosting them, you might want to add 2 more tablespoons sugar.
Nutrition Facts : Calories 80.8, Fat 0.1, Sodium 79.1, Carbohydrate 18.4, Fiber 0.3, Sugar 8.4, Protein 1.4
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.
MOIST VEGAN SUGAR COOKIES
Delicious recipe for moist vegan cookies! Even non-vegans will like this recipe! Garnish with sprinkles or cinnamon sugar.
Provided by xherbivorex
Categories Desserts Cookies Drop Cookie Recipes
Time 22m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Sift flour, baking powder, cinnamon, and baking soda into a bowl.
- Mix vegetable oil, sugar, and soy yogurt together in a bowl. Stir in flour mixture until dough comes together.
- Drop tablespoons of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until golden, about 7 minutes.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 20.7 g, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 93.6 mg, Sugar 8.5 g
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!
More about "vegan soft sugar cookies recipes"
SOFTEST VEGAN SUGAR COOKIES RECIPE - WELL VEGAN
From wellvegan.com
5/5 (1)Category DessertCuisine VeganTotal Time 30 mins
- Combine the softened vegan butter and sugar in a large mixing bowl. Beat with a hand mixer on medium speed until fluffy, about 4 to 5 minutes. Add the mashed banana and vanilla and increase speed to medium-high. Beat for 2 to 3 minutes more, until the banana is fully incorporated and the batter is lump-free.
- Preheat oven to 350F. Place a fine mesh strainer over the mixing bowl and sift the flour, baking powder, baking soda, cornstarch, and salt into the wet ingredients. Stir batter with a wooden spoon until a soft ball of dough forms. Cover bowl with plastic wrap and freeze for 15 minutes. If the dough is too sticky to handle, put it back in the freezer for 5 minutes more.
- Line two baking sheets with parchment paper. Scoop small, heaping tablespoon-sized pieces of the dough and roll them into balls between your hands. Drop them on the baking sheet about 2 inches apart and sprinkle with a tablespoon of sugar. Use the bottom of a drinking glass to slightly flatten each cookie.
- Bake for 10 – 12 minutes, or until the edges of the cookies are just barely beginning to turn golden. Cool on the baking sheet for 2 to 3 minutes, then transfer to a wire cooling rack. Enjoy cookies immediately (recommended) or store in an airtight container.
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