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Let’s talk sugar cookies for a minute. In our family, there are specific feelings on sugar cookies and how they should taste. I typically don’t even make roll-out sugar cookies because my husband is such a critic. I have tried to many different recipes and for me what it comes down to is going back to the basics. This is a very basic sugar cookie recipe but is bursting in flavor. And my husband even approved this vegan sugar cookie.
What I love about this vegan sugar cookie recipe is not only the flavor but how easy they are. SO many recipes call for you chilling the dough, ( I hate chilling dough) I tend to lean towards instant gratification. I want to get the show on the road. These roll out so nicely at room temp. I do like to roll my sugar cookies out with saran wrap on the top and Silpat on the bottom, just for the ease of rolling.
I like to roll my sugar cookies out a little on the thicker edge, but you could do thin or thick, just watch your baking time. These will trick you and not look done when they are in fact done, but be careful not to over bake, unless however- you like your sugar cookie on the crispy side. These are tasty by themselves or with frosting. My sister loves plain sugar cookies, but I feel like the majority of people like them frosted, which camp are you in, frosted or plain? Let me know in the comments!
-Best- Easy Vegan Sugar Cookies-
These sugar cookies are so easy to make, they require no chilling, are soft and taste delicious!
Ingredients
- 2 sticks (227 grams) Vegan butter softened
- 1 cup white sugar
- 4 tablespoons Oatmilk ( almond, soy, whatever alternative milk)
- 1 tablespoons vanilla extract
- 2 teaspoons baking powder
- 3 cups all purpose flour
Instructions
- Preheat your oven to 350 degrees.
- 2. Get your stand mixer or hand mixer. Cream your sugar and butter until smooth. Add the vanilla, and milk, stir. Next add your baking powder stir, add the 3 cups of flour and mix until smooth.
- 3. Take a silpat or lightly flour your work surface. Take a chunk of dough and place it on the prepared surface. Take a decent sized piece of surran wrap and place it over your dough, now you're ready to roll. Roll the dough out to your desired thickness, I like my sugar cookies a little bit thicker. Cut them out with your desired cookie cutter and use a metal spatula to move them a silpat or greased cookie sheet.
- 4. Cook for 6-9 minutes depending on the size of your cookie. Do not over bake. These should be soft. Let sit on the cookie sheet for 5 minutes before removing to a wire rack to cool. Repeat step 3 to finish the remaining dough.
Nutrition Information:
Yield: 32 Serving Size: 1 cookieAmount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 37mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 1g
*without frosting The calories are computer generated and may not be 100% accurate.
If you made this and enjoyed it, I would love to hear about it in the comments or #courtneyshomestead. Thanks so much for your support! <3
<3 Courtney
Thanks! How long do these cookies last?
Hi Sherine! These cookies have never lasted more than a few days at my house. They could be frozen or last covered properly for about 5 days. I hope that helps! ❤❤
Awesome cookies. Definitely cut them thick and don’t bake longer than 8 minutes. I was just wondering can you freeze the dough?
Hi Mallory! Thanks so much for trying them! I have never froze the dough, I have frozen the cookie baked and it worked great. I have actually never frozen any cookie dough, sorry I am not much help. ❤
These were so good and easy! It took me a couple tries to find that the thicker you cut them, the easier they are to keep shape when transferring to the cookie sheet. I’ll definitely be making this recipe again. Thank you!
Thank you so much for taking the time to comment Pheadra! I am glad you enjoyed them like we do! ❤️❤️
Question! Could you substitute the vegan butter with solidified coconut oil?
Thank you!
Hi Jessica! I have never tried it, but I think you could. You would likely need to refrigerate the dough for about an hour before rolling out and in between rolling I would keep the extra dough in the fridge. Otherwise, I worry that it would spread too much without the chilling. Let me know how it goes! ❤️