Vegan Sugar Cookies

These cookies look beautiful & Yummy! How did you get such a bright pink frosting/ I see you used your cream cheese frosting recipe, but how did you get such a bold color?

Thank you!

These cookies look amazing! I need to try them!

Now a time vegan recipe is most popular with changing the alarming climate change. I appreciate your great writing. thanks for share.

Hi Katie! I would like to use your Vegan Sugar Cookie recipe to make cookies for my son’s class (we are in Sweden and schools are still open) for the end of the school year. The kids have multiple allergies, so I need to make the cookies gluten egg and dairy free. Vegan is great too. I see that it calls for vegan butter. Can regular margarine be substituted for that (we don’t have many vegan butter options here)? Also, would a regular gluten free flour work? Last, how have you found the recipe works with oat milk (Oatley for example). Sorry for all the questions! Thanks for your help. Kind regards, Kristen Andersson

For the sugar should it be Liquid or just regular granulated? I have the option between honey, swerve, brown, and white sugar. Also for the oil does melted coconut oil work?

I tried this recipe and the cookies turned out well! However there are two things to note for future bakers: I suggest baking the cookies for longer than 11 minutes. I found that this is not long enough and although the recipe says to take them out even when they look a bit underdone, they came out too floppy. So I suggest baking them for a couple minutes longer and monitoring their colour at the bottom to make sure they aren’t too soft and have more structure (Unless you like soft and flimsy cookies).
Second, for those who refrigerate their dough for a few days, I suggest warming up the dough in your hands for a bit to make it less hard and more pliable. Once you work with the dough for a bit you will find it to be very easy to roll out.
Overall great recipe and I will definitely try it again but just bake them a bit longer.

amazing!!!!!!!!!!!!!!! you have to do this

Hi! It says this recipe can be made without oil or vegan butter, what would you use instead to replace that liquid? Thanks!

I used white flour, brown sugar, and melted vegan earth balance spread for the butter. I only used a pinch of salt since that’s always enough for me. I made it with kiddos so nothing was measured perfectly. I mixed the dough with my hands and added just a tiny bit of olive oil to my hands to incorporate the crumbs. After I made it into a ball it was the right consistency. After we made shapes and put it onto the greased pan I stuck them in the freezer for 10 min before baking since that was another tip I read to help them hold shape.

Omg these are delish!!!

These are my favorite sugar cookie recipe!!!

Hi, just leaving this comment for future users.
I chose to use coconut oil.
The dough was crumbly and hard to work with. I smooshed the Ingredients together as best as I could. Put it in the fridge over night. Let it sit out for 1 hour next day because it was very hard. Sliced it… some stayed formed, some still crumbly but I smooshed it together. They kept their form after cooking.
I just didn’t like how I could not roll it out like typical dough so you could cut shapes.
I think maybe it depends on the oil. I wonder if I had tried vegan butter if it would have been more dough like.

They still taste great and have nice texture after cooking.

These vegan sugar cookies and vegan cream cheese frosting are delicious. I have a lot of icing left over. How long will it stay in the fridge?

Scroll almost all the way back up, kind of a ways back up. It isn’t written in the typical recipe format. It is between two pictures of the frosted cookies titled (for lack of a better term) Frosted Sugan Cookie Recipe. I pasted it below.

“Below is the one I used, adapted from my Easy Cinnamon Rolls Recipe.

Beat room temperature 8oz store-bought or homemade vegan cream cheese with 4oz vegan butter spread, 2 cups powdered sugar, and 1 tsp pure vanilla extract.

Add a little milk of choice as needed.

Or for a healthier option, you can frost the sugar cookies with melted coconut butter and add sweetener of choice as desired or even mashed banana. I opted to garnish the finished cookies with rainbow sprinkles for presentation.”