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+ servings
Vegan Sugar Cookies
Print Recipe
5 from 6 votes

Vegan Swig Sugar Cookies- No roll out-

These incredible sugar cookies are quick and easy to make, thick, and pure deliciousness!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Servings: 50 small-med cookies
Calories: 168kcal

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

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Polyunsaturated Fat: 4g | Sodium: 99mg | Sugar: 13g