Vegan Sugar Cookies

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Tested, photographed, and posted by Tomorrow Friendly Food, this vegan sugar cookies recipe originally appeared at VegFamily.

“To welcome our new temporary roomate, my other roomate decided to make vegan sugar cookies. She had just bought a bunch of letter-shaped cookie cutters and was excited to try them out. When our new roomate arrived, we all got to decorate them together. I really love decorating cookies.”

Vegan Sugar Cookies
Vegan Sugar Cookies

Special Diet Notes: Vegan Sugar Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, vegan, plant-based, and vegetarian.

4.0 from 1 reviews
Vegan Sugar Cookies
 
Author:
Ingredients
Sugar Cookies:
  • ¾ cup vegan margarine
  • 1 cup sugar or granulated sweetener
  • 2 egg replacer eggs, prepared
  • ¼ teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Vegan Frosting:
  • 3 tablespoons vegan margarine
  • dash of salt
  • ½ teaspoon vanilla
  • 1½ cups powdered sugar
  • dairy-free milk beverage
Instructions
  1. Cream margarine and sugar together, then blend in egg replacer and vanilla, then add sifted flour, salt, baking powder. Combine to form a dough.
  2. Cover with plastic wrap and chill about 1-2 hours.
  3. Roll dough to desired thickness, approximately ¼ inch thick, and use cookie cutters to form shapes.
  4. Place cookies on a cookie sheet lined with parchment paper. Bake at 350 degrees for 8-10 minutes or until just starting to brown. Cool on racks.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

11 Comments

  1. 2 questions
    1) can these cookies be frozen and for how long (without frosting)
    2) if I use conv baking how will it effect the baking time of the cookies and do I need to adjust the cooking temp?
    Thanking you in advance for your help.

    Also, any other cookie recipes that can be frozen after being cooked

    • Hi Wendy, if you typically freeze cookies, then these should work the same. I mainly freeze leftover cookies (haven’t had a problem with any of the cookie recipes I’ve made – on this site – in terms of freezing), but haven’t frozen them for gift giving or parties.
      I couldn’t tell you on convection. Most convection ovens automatically adjust to the right temperature, but you may need to bake them longer.

  2. I love these cookies! I have to use gluten-free flour since I’m gluten and dairy free, and this recipe actually works! So many cookies fall apart with gluten-free flour. I do use real eggs, though.

  3. I don’t have egg substitute. Can I use apple sauce instead? Or is there something else I can use to sub the eggs? Thank you.

  4. I need the cookies to be gluten and dairy free. Can I substitute white flour for gf flour, (ie almond flour) equally ?

    Is there a difference between Vegan margarine and DF butter.

    • Hi Trish, You may be able to use a gluten-free flour blend with a binder, but I haven’t tested it. Almond flour does not swap equally for wheat flour, so I would not recommend that swap. I usually call it dairy-free buttery spread or sticks, but some do call it vegan margarine or dairy-free butter – it is all the same!

  5. Thanks for this I’m having a baking party with my friends and one of them is lactose intolerant, so this is gonna help her from feeling left out! ?

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