Vegan Sugar Cookies
Soft, chewy vegan sugar cookies spread with pink strawberry icing and topped with multicolored sprinkles. Super easy and made with only 1 bowl.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cookies
1 c vegan butter
1 1/4 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp nondairy milk
2 1/2 c all purpose flour
For the Icing
1/2 c vegan butter, softened
2 1/2 c powdered sugar
1 tbsp nondairy milk
1 tsp vanilla extract
pinch of salt
2 tbsp strawberry powder*, optional
a couple drops vegan food coloring (if not using strawberry powder)
vegan sprinkles, optional
Instructions
- Cookie Dough: Cream together vegan butter and sugar in a large bowl using an electric hand mixer or stand mixer until light and fluffy. This should take about 1 minute. Add baking soda, baking powder, salt, vanilla extract, almond extract and nondairy milk to the bowl and beat until ingredients are well-distributed throughout. Beat in the flour until just combined. Do not over-mix.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 30 minutes. Cookie dough can keep like this for up to 48 hours.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Drop 2-3 tablespoon balls of dough on the baking sheet about 2 inches apart. Bake on center rack of preheated oven for 12-13 minutes or until cookies begin to appear slightly golden around the edges. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: If you plan to frost your cookies, prepare the icing while they cool. Add softened vegan butter and powdered sugar to a bowl. Whisk together by hand until smooth. Add nondairy milk, vanilla extract, and salt to the bowl. Whisk again to distribute ingredients. If you would like to add color to the icing, add in the strawberry powder or pink vegan food coloring and whisk.
- Frost and Serve: Once cookies are completely cool, spread a thick layer of icing over the top of each. Sprinkle with multicolored vegan sprinkles if desired.
Notes
*Frosted cookies will keep in an airtight container at room temperature for 2-3 days. Unfrosted sugar cookies can be frozen for up to 1 month.
*If you can't find strawberry powder, it's very simple to make your own. Place freeze dried strawberries into a food processor and pulse until a pink powder forms. I like to run it through a fine mesh sieve before adding it to the icing to catch any seeds are larger clumps. This ingredient is optional here.
*If you want to roll out the dough and use cookie cutters you absolutely can! Prepare cookie dough and chill as recipe directs. Generously sprinkle flour over a clean surface and roll out the dough about 1/4 inch thick using a rolling pin. Cut out shapes with your cookie cutters and transfer cookies to lined baking sheet using a spatula. Chill again for about 15 minutes. Bake as directed above. If you notice the dough starting to become too malleable during the rolling process place it back in the fridge to chill until firm. Repeat process until all dough is used.
Find it online: https://censoredbaker.com/vegan-sugar-cookies/
