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-Awesome Vegan ‘swig’ Sugar Cookies (not roll out)-

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The Best Easy Vegan Sugar Cookies

If you are looking for a crazy delicious vegan ‘swig’ sugar cookies that doesn’t require, chilling or rolling out dough then this is your recipe. They are SO easy to make and melt in your mouth delicious. These cookies actually are a recipe created as a replica of a swig sugar cookie.

I honestly don’t know much about Swig cookies and have never had one as they are not vegan-friendly. What brought me to this recipe years ago was the sheer easiness and they just looked like they needed to be eaten. It’s amazing what good food photography can do to you. But I can assure you these are now a total family favorite and once you taste them you will know why!

These babies are thick, but moist, and have a frosting that pairs perfectly with the cookie. It actually has vegan sour cream in the frosting recipe and salt a few times in the recipe that will make you scratch your head and say uhh salt again… why? But just trust me, it works!

vegan sugar cookies

These go on my crazy Christmas cookie platter every year. I make about 12-14 different kinds of cookies and treats every year and give them to families that I hold near and dear to my heart. I feel like Mrs. Clauses kitchen come winter break, but I love to bake so it’s win-win for everyone involved. Now if I could just find someone who loved to do the dishes I would be in a good place!

When you’re looking at this recipe don’t get freaked out about the amount of vegan butter and oil that is in them, yes it’s a lot. But these make about 50 cookies depending on the size, so it all evens out.

What do you need for these Awesome Vegan ‘swig’ Sugar Cookies?

  • vegan butter
  • oil
  • white sugar
  • powdered sugar
  • salt
  • vegan milk
  • baking soda
  • cream of tarter
  • all-purpose flour
  • vegan sour cream
  • egg replacer

How do you make them?

These cookies can be baked right after whipping them up. So let’s start by preheating your oven to 350 degrees. Get two cookie sheets lined with a Silpat and set aside.

Take your stand mixer and add the vegan butter, oil, both sugars, vegan milk and egg replacer. Mix this on medium until it’s creamed together. This will take about 2 minutes.

sugar cookie dough

Now add your baking soda, cream of tartar, and salt. Mix this in until incorporated. Add your 5 1/2 cups of flour and mix until combined. This is a dryer dough. It should not be sticky at all.

Get a small bowl and mix the 1/4 cup sugar and dash of salt and stir, set aside. The salt sounds odd, but it works.

Take your small cookie scoop and scoop balls with the dough and place on the cookie sheet, mine fits 12 cookies. Now take the bottom of a round glass and dip the bottom into the sugar/salt mixture then gently smash the cookie down, you don’t want to totally smash it flat, just enough to make it flat (look at the pictures for reference).

Repeat with the remaining cookies on the cookie sheet. Cook for 7- 8 minutes, don’t overcook these. They will firm up some on the counter. Let rest on the cookie sheet for a few minutes and then place it on the cooling rack until cool. Repeat until the cookies are gone.

While the cookies are cooling make your frosting. Take your cleaned out stand mixer and mix your room temp vegan butter, vegan sour cream, powdered sugar, salt, and vegan milk until fluffy. For about 2 minutes. This makes just enough to frost all the cookies. I don’t like a huge amount of frosting so if you really want to stack it on the cookies I would 1.5 times the frosting, but this makes just enough for me.

I have frozen these cookies on many occasions and they are just as delicious as fresh.

Easy vegan swig sugar cookies
Vegan Sugar Cookies

Vegan Swig Sugar Cookies- No roll out-

Yield: 50 small-med cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

These incredible sugar cookies are quick and easy to make, thick, and pure deliciousness!

Ingredients

  • 1 cup vegan butter, room temp
  • 3/4 cup vegetable oil
  • 1 cup white sugar
  • 3/4 cup powdered sugar
  • 2 TB vegan milk or water
  • 2 egg replacers like Ener G or similar
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tarter
  • 1 tsp salt
  • 5 1/2 cups all-purpose flour

Frosting

  • 1 stick (1/2cup) vegan butter
  • 1/4 cup vegan sour cream
  • 3 cups powdered sugar
  • dash salt
  • 1 TB vegan milk

Sugar for topping

  • 1/4 cup sugar
  • dash salt

Instructions

  1. Preheat your oven to 350 degrees. Get two cookie sheets lined with a Silpat and set aside.
  2. Take your stand mixer and add the vegan butter, oil, both sugars, vegan milk and egg replacer. Mix this on medium until it's creamed together. This will take about 2 minutes.
  3. Now add your baking soda, cream of tartar, and salt. Mix this in until incorporated. Now add your 5 1/2 cups of flour and mix until combined. This is a dryer dough. It should not be sticky at all.
  4. Get a small bowl and mix the 1/4 cup sugar and dash of salt and stir, set aside.
  5. Take your small cookie scoop and scoop balls with the dough and place on the cookie sheet, mine fits 12 cookies. Now take the bottom of a round glass and dip the bottom into the sugar/salt mixture then gently smash the cookie down, you don't want to totally smash it flat, just enough to make it flat (look at the pictures for reference). Repeat with the remaining cookies on the cookie sheet. Cook for 7- 8 minutes, don't overcook these. They will firm up some on the counter. Let rest on the cookie sheet for a few minutes and then place it on the cooling rack until cool. Repeat until the cookies are gone.
  6. While the cookies are cooling make your frosting. Take your cleaned out stand mixer and mix your room temp vegan butter, vegan sour cream, powdered sugar, salt, and vegan milk until fluffy. For about 2 minutes. This makes just enough to frost all the cookies. I don't like a huge amount of frosting so if you really want to stack it on the cookies I would 1.5 times the frosting, but this makes just enough for me.
Nutrition Information:
Yield: 50 Serving Size: 1 cookie
Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 99mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 2g

The calories are computer generated and may not be 100% accurate.

<3 Courtney

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ปั้มไลค์

Sunday 21st of June 2020

Like!! Great article post.Really thank you! Really Cool.

Builddailys.Com

Monday 16th of March 2020

Tried this for the first time on Thanksgiving. It’s fabulous! I will definitely be making it again O?

Lisa Fehlman

Saturday 14th of December 2019

So good!

Aimee

Monday 2nd of December 2019

These are one of my favs on your cookie platter!!! I am making these as soon as I get the sour cream!!!

Courtneys Homestead

Monday 2nd of December 2019

I am so glad you love them, Aimee! So do I! ❤❤ I hope you can find the vegan sour cream. If you can't, you can use vegan butter it won't be quite the same but still good! ❤

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Monday 2nd of December 2019

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-Awesome Vegan 'swig' Sugar Cookies (not roll out)- Courtney's Homestead

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