Vegan Sugar Cookies just like the ones I made in my bakery!
Sometimes we just have to keep it simple when it comes to making a statement!
This recipe is surely one to pack a big punch with minimal effort!
These vegan sugar cookies are slightly crispy on the outside but the inside stays soft and chewy for days!
Roll them in whatever you like for whatever occasion you want them!
Just change up the sprinkle decor to match the holiday
And now you can even make your own sprinkles click here to see how!
CHECK OUT THE FULL VIDEO TUTORIAL ON YOUTUBE FOR HOW TO MAKE THEM~ CLICK HERE!
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Notes for Success:
This recipe can be made completely gluten free
Simply by replacing the flour with a 1:1 All Purpose Blend like Bob’s Red Mill *not sponsored
As I mentioned this is my authentic bakery recipe where we used shortening in addition to the butter
Shortening will prevent your cookies from overspreading in the oven while leaving them light and fluffy
But you can omit this and use all vegan butter if you prefer
Using a cookie scoop for each cookie will ensure a perfect uniform size
Typically I use a 2ounce scoop
Yield: 3 dz
Vegan Sugar Cookies
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- Vegan Butter 8 tablespoons (113g)
- Hi Ratio Shortening ½ cup (113g) *see notes
- Light Brown Sugar ½ cup (105g)
- Granulated Sugar 1 cup (200g)
- Ground Flax Meal 2 Tablespoons (16g)
- Hot Water 6 Tablespoons (90ml)
- Vanilla Extract 1½ teaspoons
- All Purpose Flour 2½ cup (312g)
- Or 1:1 gluten free flour 2½ cups
- Salt ½ teaspoon (3g)
- Baking Powder 1½ teaspoon (7g)
- Toppings of your choice as needed *see video
Instructions
- Preheat your oven to 350°F
- Combine the flax meal with the hot water and let it stand to thicken
- Cream the vegan butter and shortening with both sugars with the paddle attachment on medium to high speed until light & fluffy, this will take about 3-5 minutes
- Add the flax paste and vanilla extract and then whip on high speed for abotu 10 seconds to emulsify.
- Be sure to scrape the bottom & sides of the bowl to ensure an even mix.
- Add the sifted flour, baking powder & salt all at once and mix until it comes together
- Scoop the dough about 3 Tablespoons each or for perfect cookies use a Cookie Scoop onto parchment lined sheet pans spaced 2″ apart then place them in the freezer for about 10 minutes to prevent spreading
- Once the oven has come up to temperature, take the cookies out of the freezer and drop them into your choice of toppings (see video for how to do this efficiently) flattening them slightly
- Then place back onto the sheet pan and bake immediately for approximately 15-18 minutes or until they are just starting to get golden browned around the edges (bake time will vary depending on the size of your cookies)
Notes
Baked Cookies can be stored for up to 10 days in an aritight container at room temperature.
Freeze the dough for fresh baked cookies whenever!
