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Easy Sugar Cookie Recipe
So, this is the first time I’ve ever used vegan butter in the almost three years I’ve been vegan – I’ve been so scared of it for so long but finally decided to try it!
I wanted to make sugar cookies that were indistinguishable from ones with eggs and dairy, and vegan butter and a chia egg made it possible!
These vegan sugar cookies are so amazing – they’re sweet, chewy, ‘buttery’ and everything you want in a sugar cookie.
Now, I’m not saying it’s the healthiest cookie you’ll ever eat, because it’s not, and even though most of my recipes are healthier versions of favorite foods, this recipe was necessary and I have no regrets!
Delicious and Buttery Vegan Cookies
These delicious cookies are perfect for just about any occasion, and have an colorful, pastel Easter-theme for this recipe.
They need a couple quick and easy swaps to make them dairy and egg free, and vegan butter and a chia egg do just the trick!
I haven’t had a non-vegan sugar cookie in three years so I may be biased, but this is the best sugar cookie I’ve ever had!
Baking Vegan Cookies
To make these amazing cookies, you’ll start by combining your dry ingredients (except the sugar) in one bowl, and creaming your vegan butter and sugar in another.
I used a hand mixer to do this because it’s the easiest way! Simply process the two until they are super creamy, then add the vanilla, chia egg and water.
Mix those together and begin to incorporate the flour slowly, mixing well in between each addition of flour.
Once everything is combined you’ll want to cover your dough and let it chill in the fridge for 30-60 minutes. This helps it not spread as much when baking and retain it’s shape.
After the dough has chilled, you’ll want to flour a flat surface and a rolling pin.
Place your dough down, top with a sprinkle of extra flour, and roll out until it’s about 1/4-1/2 inch thick.
Take a cookie cutter or (if you’re like me and somehow didn’t have a circular cookie cutter) a small cup and press down circular cookie shapes; my cup was about 2 inches in diameter and made nice-sized cookies.
Place on a baking dish with parchment paper (or aluminum foil if that’s all you have, just be sure to watch the cookies as they may not need to bake as long and could burn faster) about an inch apart.
Bake at 375 degrees for 8-12 minutes. The amount of time will depend on your oven, what you bake them on and the size of your cookies.
I would recommend you start checking them at 8 minutes, then every minute to see when they’re done. The bottoms will turn a very slight brown and will hold their shape well when lifted up.
It’s also normal for the cookies to flatten while cooling.
Allow them to fully cool before frosting!
Coconut Cream Frosting
You’ll absolutely love this easy and healthier frosting recipe – it’s the same one I used for my Vegan Baked Donuts!
Simply chill a can of coconut cream in the fridge for a few hours, then scoop out the thick cream on the top of the can, leaving the liquid on the bottom.
Using a hand mixer, combine this with the maple syrup and vanilla extract. If you find it’s too thick for your liking, you can add a few drops of water or almond milk, but I was happy with the consistency!
To make things festive, I distributed the frosting into 3 separate bowls, and in the separate bowls added 1/8 tsp beet powder for the pink color, 1/8 tsp blue spirulina powder for the blue, and 1/4 tsp turmeric powder for the yellow, and mix well.
I was SO happy with how pastel the colors turned out – perfect for Easter and springtime!
I then frosted my cookies and topped them off with vegan sprinkles – most sprinkles aren’t vegan, so I used Baking Time Club sprinkles!
There are a few other brands that offer vegan sprinkles, but animal products can be concealed with a bunch of misleading terms, so I would recommend making sure they say vegan if you are looking to avoid them!
These vegan sugar cookies are:
- Egg Free
- Dairy Free
My non-vegan friends and family love these cookies and say they can’t even tell the difference, I’d love to know how you think they compare!
For more vegan cookie recipes, try my:
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For the Cookies:
- 2 Cups Flour
- 1/2 Cup Vegan Butter (stick)
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Cup Cane Sugar
- 1 Tsp Vanilla Exract
- 3 Tbsp Water
- 1 Chia Egg*
- 1/4 Tsp Salt
For the Frosting:
- 1 Can Coconut Cream
- 2-3 Tbsp Maple Syrup
- 1/2 Tsp Vanilla
- 1/8 Tsp Beet Powder (optional for pink)
- 1/8 Tsp Blue Spirulina Powder (optional for blue)
- 1/4 Tsp Turmeric (optional for yellow)
- Preheat oven to 375 degrees.
- Combine flour, baking powder, baking soda and salt in a bowl, set aside.
- In a separate bowl, add vegan butter and cane sugar and process with a hand blender until creamy and combined. Add vanilla, chia egg and water and mix well.
- Slowly incorporate dry ingredients into wet ingredients, mixing in between adding flour.
- Once dough is combined. Cover and place in the fridge for 30-60 minutes to chill. This helps the cookies not spread when baking.
- Once chilled, take dough out, spread some flour out onto a flat surface and roll out with a roller until about 1/4 inch thick. Use a circular cookie cutter (mine was about 2 inches wide) and cut cookies out of the dough. Place on a baking sheet with parchment paper.
- Bake for 8-12 minutes, carefully watching that the bottom of the cookies do not brown or burn.
- Now, take your can of coconut cream and scoop out the thick cream on the top of the can, leaving behind the water on the bottom. Place in a bowl with the maple syrup and vanilla and mix until smooth.**
- If you're using different colors, separate frosting into 3 bowls and and mix in each color well.
- Once cookies are done, take them out and allow to cool before frosting.
- Frost and add vegan sprinkles - enjoy!
*Mix 1 tbsp ground chia seeds with 2 tbsp cold water and let it sit for 5 minutes until it gelatinizes
**If the cream is still too thick, just add a bit of water until it's creamy and spreadable.