Vegan Sugar Cookies
User Reviews
5
Vegan Sugar Cookies
Description
Vegan Sugar Cookies are made by creaming vegan butter with granulated sugar, then mixing in a flax egg and vanilla extract. The dry ingredients — flour, baking powder, and salt — are incorporated gradually to form a dough. Sprinkles can be added for a festive touch. Cookie dough balls are spaced on a lined baking sheet and baked at 400°F for 10-12 minutes. This method produces tender yet stable cookies with the familiar sweetness of sugar cookies, all without using animal products.
The flax egg binds the dough while the vegan buttery sticks contribute moisture and richness comparable to traditional butter. Baking at a higher temperature for a short time helps set the cookies with a slight crisp on the edges and a soft center. Including sprinkles adds color and texture without overpowering the delicate flavors.
These cookies work well as a vegan-friendly treat for holidays or everyday enjoyment. The dough can be handled similarly to conventional cookie dough and baked in batches. They maintain a pleasant sugar cookie flavor and texture familiar to most cookie lovers.
Let the vegan butter soften but not melt before mixing for better creaming results. Ground flaxseed type can be brown or golden, labeled as milled flaxseed or flaxseed meal. Measure flour correctly by spooning and leveling to avoid drying out the dough. Confirm sprinkles are vegan if dietary compliance is necessary.
Ingredients
- 1 cup vegan butter slightly softened (see note)
- 1 cup granulated sugar
- 1 ground flaxseed used as flax egg (1 tbsp ground flaxseed + 3 tbsp water
- 1 teaspoon vanilla extract pure
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 salt small pinch
- 2-3 tablespoons Sprinkles optional
Instructions
- Prepare your flax egg by mixing the ground flaxseed and water in a small bowl. Set it aside, and prep the rest of your ingredients so it has the chance to sit for 10 minutes or so.
- Preheat oven to 400F and move the rack to the middle of the oven. Line a baking sheet with a Silpat non-stick mat or parchment paper.
- Cream the vegan butter and sugar together in a large mixing bowl using an electric mixer on a low speed.
- Add the flax egg and vanilla extract to the bowl. Mix on low.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Gradually add the flour mixture to the butter/sugar mixture, mixing it on a low speed until all the flour is incorporated.
- Fold in the sprinkles.
- Gently roll the dough into 1.5" balls. Place the balls at least a couple of inches apart (cookies will spread) on the baking sheet. I bake two batches (one batch at a time with about 10 cookies/batch). Bake for 10-12 minutes.
- Transfer cookies to a cooling rack and then transfer them to an airtight container as soon as they've cooled a bit so they remain nice and soft.
Notes
- Use vegan buttery sticks, softened but not melted, for proper texture in the dough.
- Ground flaxseed (brown or golden) can be used as flax egg; known also as milled flaxseed or flaxseed meal.
- Spoon and level flour to avoid using excess, which can dry out the dough.
- Verify that sprinkles are vegan if including them, as not all brands comply.
- This recipe yields about 20-25 cookies depending on size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies (approx.)
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 164kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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