If you are looking for crazy delicious vegan 'swig' sugar cookies that don'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.
Years ago, what brought me to this recipe 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!
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 comes winter break, but I love to bake so it's a 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 them 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.
Now add your baking soda, cream of tartar, and salt.
Mix this in until incorporated.
Add 5 ½ 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 ¼ 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 them on the cookie sheet, mine fits 12 cookies.
Now take the bottom of the 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.
Want some other vegan cookie recipes?
Vegan Swig Sugar Cookies- No roll out-
Ingredients
- 1 cup vegan butter room temp
- ¾ cup vegetable oil
- 1 cup white sugar
- ¾ cup powdered sugar
- 2 TB vegan milk or water
- 2 egg replacers like Ener G or similar
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 teaspoon salt
- 5 ½ cups all-purpose flour
Frosting
- 1 stick ½cup vegan butter
- ¼ cup vegan sour cream
- 3 cups powdered sugar
- dash salt
- 1 TB vegan milk
Sugar for topping
- ¼ cup sugar
- dash salt
Instructions
- Preheat your oven to 350 degrees. Get two cookie sheets lined with a Silpat and set them aside.
- Take your stand mixer and add the vegan butter, oil, sugars, vegan milk, and egg replacer. Mix this on medium until it's creamed together. This will take about 2 minutes.
- Now add your baking soda, cream of tartar, and salt. Mix this in until incorporated. Now add your 5 ½ 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 ¼ cup sugar and dash of salt and stir, set aside.
- Take your small cookie scoop and scoop balls with the dough and place them on the cookie sheet; mine fits 12 cookies. Now take the bottom of a round glass, dip the base into the sugar/salt mixture, then gently smash the cookie down; you don't want to 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-temperature 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
Lisa Fehlman says
So good!
Lisa Fehlman says
So good!
Lisa Fehlman says
So good!
Aimee says
These are one of my favs on your cookie platter!!! I am making these as soon as I get the sour cream!!!
Courtneys Homestead says
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! ❤
Michelle says
These look amazing, I can’t wait to make them! Do you have a go to sour cream that you use?
Courtneys Homestead says
Hey Michelle! Yes, I always use Tofutti Better Than Sour Cream. They have it at most grocery stores here. ❤❤ If you can't find it you can add more vegan butter, but I like the flavor with the vegan sour cream. ❤